For the yeast dough cake, first make the dampfl. To do this, warm the milk slightly, add the sugar and yeast, stir and cover to rise.
In a mixing bowl, mix the eggs, butter, sugar, salt and lemon zest, add the flour and dampfl and knead well with the dough hook of a mixer until the dough comes off the sides of the mixing bowl.
Cover and place in a warm place until the dough has risen. (duration approx. 1 hour)
Butter a cake pan and dust with flour. Mix the rum raisins into the risen yeast dough, fill into the gugelhupfform and let rise again.
Bake at 175 °C for about 40 minutes, allow to cool in the pan, then turn out and sprinkle with powdered sugar.