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Lemon: Lemon Butter Layers

Source of Recipe

www.ichef.com


List of Ingredients

2 cups flour
2 1/4 teaspoons baking powder
1 teaspoon lemon extract
1 1/4 cups sugar
1/2 teaspoon salt
1 cup butter
6 unbeaten eggs

CREAM FILLING:
4 ounces lemon pudding mix
2/3 cup sugar
2 cups water
3/4 cup butter

NUT CRUNCH:
1/2 cup sugar
3/4 cup walnuts or almonds


Recipe

Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 minute after each. Add the dry ingredients; blend thoroughly.

Turn into 9 or 10-inch tube pan, greased on bottom. Bake at 325�F 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.)