2 c. sifted all purpose flour
2 1/4 tsp. double acting baking powder
1/2 tsp. salt
1 c. butter
1 tsp. lemon extract
1 1/4 c. sugar
6 eggs

Sift flour with baking powder and salt. Cream butter with lemon extract. Gradually add sugar, creaming well, 5 to 8 minutes. Add eggs, one at a time; beat well after each. Blend in dry ingredients. Turn into 9 or 10 inch tube pan. Greased on bottom.

Bake at 325 degrees for 55 to 60 minutes. 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:

1 pkg. (3 5/8 oz.) lemon pie filling mix
2/3 c. sugar
2 c. water
3/4 c. butter

NUT CRUNCH:

1/2 c. sugar
3/4 c. chopped walnuts

Lemon Cream Filling: Prepare lemon pie filling using amount of sugar and water given above. Cool to lukewarm. Cream butter. Gradually add pie filling; beat well. Cool.

Nut Crunch: Heat sugar in skillet until sugar melts and is golden. Stir in walnuts. Spread on greased cookie sheet. Cool. Crush fine.