Lemon Butter Layers Recipe

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Lemon Butter Layers Ingredients

2 cup flour
2 1/4 tsp baking powder
1/2 tsp salt
1 cup butter
1 tsp lemon extract
1 1/4 cup sugar
6 eggs, unbeaten

LEMON CREAM FILLING

4 oz lemon pudding and pie mix
2/3 cup sugar
2 cup water
3/4 cup butter

NUT CRUNCH

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

A Recipe for
Lemon Butter Layers

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.
Thomas Wolfe

This Lemon Butter Layers recipe is one of many in our Fruit Category.

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons

This Recipe for Lemon Butter Layers is one of thousands in the Recipes-to-go Fruit Cookbook.

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A. Kerr

Lemon Butter Layers Recipe
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Aldous Huxley

Eat little, sleep sound.
Iranian Proverb

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

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Luciano Pavarotti and William Wright, Pavarotti, My Own Story

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Cooking is like love. It should be entered into with abandon or not at all.
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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

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The second day of a diet is always easier than the first. By the second day you're off it.
Jackie Gleason

Lemon Butter Layers

Mothers, food, love, and career, the four major guilt groups.
Cathy Guisewite

Lemon Butter Layers 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 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.)

Serves: 8

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Lemon Butter Layers Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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