For the Cake
1 cup butter (do not use margarine, it will not come out the same way)
3 cups sugar
6 large eggs (preferably farm fresh)
3 cups all-purpose flour
1 cup whipping cream
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. almond extract
Method
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and cream and extracts, mixing well.
For the Lemon Filling
2 cups water
2 cups sugar
1 tsp salt
6 tbls. corn starch or instant clearjel (if canning any)
Juice of 2 lemons
Grated rind of 1 lemon
4 egg yolks (lightly beaten)
1 tbls. butter
Method
Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine. Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly. Remove from heat and stir in butter, stirring until melted. Allow to cool. (Use remaining lemon pie filling in lemon filled fried pies)
To assemble
Pour half of cake better into a greased and floured 12-cup bundt pan; carefully spoon approx. 1 cup approx. of the lemon pie filling over batter and top filling with remaining cake batter. Bake in 300 degree oven for 1 1/2 hours or until cake is done. Cool in pan 10-15 minutes; turn out onto wire rack or serving plate to continue cooling. Sprinkle top with confectioner's sugar.
Enjoy,
Mary