Lemon butter layers
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Lemon butter layers
  Lemon    Butter    Cakes  
Last updated 6/12/2012 12:52:16 AM. Recipe ID 13950. Report a problem with this recipe.
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      Title: Lemon butter layers
 Categories: Cakes
      Yield: 8 servings
      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

MMMMM--------------------LEMON CREAM FILLING-------------------------
      4 oz Lemon pudding and pie mix
    2/3 c  Sugar
      2 c  Water
    3/4 c  Butter

MMMMM-------------------------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.)

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Recipe ID 13950 (Apr 03, 2005)

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