I need a lemon crunch cake recipe?

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Lemon Crunch Cake





3/4 c butter or margarine


1 1/2 C sugar


3 well beaten eggs


3 C sifted flour


3 tsp baking powder


1/2 tsp salt


1 C milk


Juice %26amp; grated rind of 1 lemon


1 C chopped pecans





Cream butter until light and gradually beat in sugar, beating until light and fluffy. Add eggs and blend well. Sift dry ingredients together and add alternately with milk to creamed mixture, mixing until blended. Stir in rind and lemon juice. Generously grease 10-inch tube pan with margarine or butter and cover bottom with chopped nuts. Pour in batter. Bake in moderate oven (375 degrees) for 1 hour. Turn out onto rack to cool.I need a lemon crunch cake recipe?
Lemon crunch cake


1 package (18.25 ounces) yellow cake mix


3/4 cup water


1/2 cup canola oil


1 teaspoon lemon extract


3 eggs, separated


1/4 teaspoon cream of tartar


*****Lemon crunch frosting:


1-1/2 cups sugar


1/3 cup water


1/4 cup light corn syrup


2 teaspoons baking soda


1/4 cup confectioners' sugar


1/2 teaspoon lemon extract


2 cups heavy cream, whipped





Directions


Empty cake mix into a large mixing bowl; make a well in the center. Beat in water, oil, lemon extract and egg yolks until smooth, about 1 minute or 150 vigorous strokes.


Beat egg whites and cream of tartar in large bowl until stiff peaks form.


Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended.


Pour into 2 greased and floured 8-inch layer pans.


Bake at 350 degrees for 30 to 35 minutes or until top springs back when touched lightly.


Cool. Split each cake into 2 layers and frost with lemon crunch frosting.


To prepare lemon crunch frosting:


Combine sugar, water and corn syrup in a heavy saucepan.


Cook over medium heat, stirring occasionally, to 300 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold or ice water separates into hard, brittle threads.


Remove from heat and quickly stir in baking-soda mixture until light and foamy.


Pour mixture onto a buttered 8-by-12-inch cookie sheet and quickly spread to 1/4-inch thickness; cool.


Break into pieces, then crush into crumbs.


Add the confectioners' sugar and lemon extract to whipped cream until well blended.


Spread half the sweetened whipped cream between cake layers and the remainder on top and sides.


Sprinkle crushed candy generously on top and sides.


Garnish with lemon slices, if desired.


Refrigerate 2 to 3 hours before serving.


Note: If desired, substitute lemon sponge or chiffon cake.
LEMON CRUNCH CAKE





3/4 c. butter


1 1/2 c. sugar


3 eggs, well beaten


3 c. sifted cake flour


3 tsp. baking powder


1/2 tsp. salt


1 c. milk


Juice and grated rind of 1 lemon


1 c. chopped pecans





Cream butter and sugar until fluffy. Add eggs; blend well. Add sifted dry ingredients alternately with milk. Stir in lemon juice and rind. Generously grease a 10-inch tube pan with butter and cover bottom with chopped nuts. Pour in batter. Bake at 375 degrees for 1 hour and 15 minutes.