Lemon Butter Layer Cake
Ingredients
2 C. flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 C. butter
1 tsp. lemon extract
1 1/4 C. sugar
6 eggs, unbeaten
Lemon cream filling
4 ounces lemon pudding and pie mix
2/3 C. sugar
2 C. water
3/4 C. butter
Nut crunch
1/2 C. sugar
3/4 C. walnuts or almonds
Cooking Instructions
Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, for 5 to 8 minutes. 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 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 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)