Lemon Kuchen

I don't know what is so good about lemon-flavored sweets, but I always enjoy them. I found this recipe in Mom's recipe box and thought it would be terrific for a dreary winter day. Lemon Kuchen is the German name for this lemon pound cake. This Lemon Kuchen is just delicious. 

The recipe's ingredients are mostly basic ingredients that you may readily have available. When I made this recipe, I did not have a lemon handy for grated lemon peel, so I just used lemon juice in the cake batter. The cake was just fine and had a good lemon flavor. This recipe could be turned into orange pound cake by substituting orange for lemon in the recipe.

Lemon Kuchen 

• 1 cup butter, softened
• 2 cups sugar
• 1 1/2 tsp. vanilla
• 2 Tbsp. grated lemon peel
• 4 eggs, separated
• 3 cups flour
• 2 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 cup milk

Lemon Glaze frosting

• 1 1/3 cup powdered sugar
• 2 Tbsp. lemon juice
• 1/4 tsp. vanilla
• dash of salt

Preheat oven to 350. Combine butter and sugar. Blend in vanilla and lemon. Add egg yolks, one at a time and mix well after each. Add combined dry ingredients alternating with milk, mixing well after each addition. Fold in stiffly beaten egg white. Pour into a greased and floured bundt or tube pan. Bake for 1 hour and 10 minutes. Allow to cool for 10 minutes, then remove the cake from the pan. Combine the lemon glaze ingredients until well blended. Spread the glaze evenly on the cake. Enjoy!