Ingredients Jump to Instructions ↓

  1. 2 c Flour

  2. 1 ts Lemon extract

  3. 2 1/4 ts Baking powder

  4. 1 1/4 c Sugar

  5. 1/2 ts Salt

  6. 6 Eggs, unbeaten

  7. 1 c Butter

  8. 4 oz Lemon pudding and pie mix

  9. 2 c Water

  10. 2/3 c Sugar

  11. 3/4 c Butter

  12. 1/2 c Sugar

  13. 3/4 c Walnuts or almonds

  14. 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat

  15. 1 minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch tube pan, greased on bottom. Bake at

  16. 325 for 55 to 60 minutes until cake springs back when touched lightly in center. DO NOT INVERT. Cool. Cut cake horizontally to make

  17. 4 layers. Stack layers, spreading Filling and sprinkling

  18. 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.) --


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