Recipe for cooking Lemon Butter Layers with Nut Crunch

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Lemon Butter Layers with Nut Crunch

2 c. flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 c. butter
1 tsp. lemon extract or flavoring
1 1/4 c. sugar
6 eggs, unbeaten

Lemon Cream Filling
1 (4 ounce) box lemon pudding and pie filling mix
2/3 c. sugar
2 c. water
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 or flavoring. Gradually add sugar, creaming well, 5 to 8 mins.. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 min. after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10-in. tube pan, greased on bottom. Bake at 325 for 55 to 60 mins. 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 Tbsp. 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 sm. skillet until sugar melts and is golden brown. Stir in walnuts or almonds. Spread on greased baking sheet; cool. Crush fine. (To crush nut mixture, place between sheets of wax paper and crush with hammer or rolling pin.)