Cake Recipes

Lemon Butter Layers with Nut Crunch

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  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 teaspoon lemon extract
  • 1 1/4 cups granulated sugar
  • 6 eggs, unbeaten

Lemon Cream Filling

  • 1 (4 ounce) box lemon pudding and pie filling mix
  • 2/3 cup granulated sugar
  • 2 cups water
  • 3/4 cup butter

Nut Crunch

  • 1/2 cup granulated sugar
  • 3/4 cup walnuts or almonds


  1. Cake: Sift together flour, baking powder and salt.
  2. Cream butter with extract.
  3. Gradually add sugar, creaming well for 5 to 8 minutes. (The more you beat the better the cake).
  4. Blend in eggs, one at a time; beat 1 minute after each.
  5. Add the dry ingredients; blend thoroughly. Turn into 9- or 10-inch tube pan, greased on ottom.
  6. Bake at 325 degrees F for 55 to 60 minutes until cake springs back when touched lightly in center. DO NOT INVERT. Cool.
  7. Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons Nut Crunch on each layer and on top.
  8. Lemon Cream Filling: Prepare lemon pudding and pie filling mix using sugar and water. Cool to lukewarm.
  9. Cream butter.
  10. Gradually add filling, beating well. Cool thoroughly.
  11. Nut Crunch: Heat sugar in small skillet until sugar melts and is golden brown.
  12. Stir in walnuts or almonds. Spread on greased cookie sheet; cool. Crush fine. (To crush nut mixture, place between sheets of wax paper and crush with hammer or rolling pin.)

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