Preparation / Directions:
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 for 55 to 60 minutes until cake springs
when touched lightly in center. DO NOT INVERT. Cool. Cut cake
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.)