2 c  Flour
2 1/4 ts Baking powder
1/2 ts Salt
1 c  Butter
1 ts Lemon extract
1 1/4 c  Sugar
6    Eggs, unbeaten

LEMON CREAM FILLING
4 oz 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

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.)