In a planetary mixer with the leaf, whip the butter with the sugar.
Add, slowly and successively, the eggs, salt, vanilla and lemon peel and finally the flour, previously sieved with the yeast and raisins.
Dress with sac à poche in the classic greasy rectangular molds.
Bake at 220 ° C with the valve open for 20/22 minutes for the 350 g.
