Lemon Butter Layers

Title: Lemon Butter Layers

Categories: Cakes

Yield: 8 servings

2 c Flour

1 ts Lemon extract

2 1/4 ts Baking powder

1 1/4 c Sugar

1/2 ts Salt

6 Eggs, unbeaten

1 c Butter --LEMON CREAM FILLING--

4 oz Lemon pudding and pie mix

2 c Water

2/3 c Sugar

3/4 c Butter

--NUT CRUNCH--

1/2 c Sugar

3/4 c Walnuts or almonds

Sift together flour, baking powder and salt. Cream butter with extract.

5 to 8 minutes.

1 minute after each.

Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch tube

325 for 55 to 60 minutes until cake

springs back when touched lightly in center. DO NOT INVERT. Cool. Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons Nut Crunch on each layer and on top.

LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using sugar

and water. Cool to lukewarm. Cream butter. Gradually add filling,

beating well. Cool thoroughly.

NUT CRUNCH: heat sugar in small skillet until sugar melts and is golden

brown. Stir in walnuts or almonds. Spread on greased cookie sheet; cool.

Crush fine. (To crush nut mixture, place between sheets of waxed paper and crush with hammer or rolling pin.) --