1. Measure flour onto waxed paper. Combine 2 cups flour and yeast, sugar, salt and cinnamon in a large bowl. Melt butter then add to milk which should be lukewarm. Add to dry ingredients and beat at low for 2 minutes. Add 4 egg yolks and 1 cup flour. Beat at medium until thick and elastic. Beat in remaining flour. Cover and let rise until doubled. Stir in raisins and lemon rind. Put in well-greased 3 quart flute tube pan or heavy bundt pan. Brush with egg yolk mixed with 2 Tb. water. Sprinkle with almonds and let rise uncovered 1 hour. Bake at 350 degrees for 40 minutes. Turn out of pan and turn upright to cool.