Categories: Cakes 
      Yield: 8 servings 
  
      2 c  Flour                               1 ts Lemon extract 
  2 1/4 ts Baking powder                   1 1/4 c  Sugar 
    1/2 ts Salt                                6    Eggs, unbeaten 
      1 c  Butter                         
 
----------------------------LEMON CREAM FILLING---------------------------- 
      4 oz Lemon pudding and pie mix           2 c  Water 
    2/3 c  Sugar                             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. 
  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 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.)