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    Lemon: Lemon Streusel Cake


    Source of Recipe


    Country Cooking, vol 1, 1997 (Karia Hecht)

    List of Ingredients




    1 package lemon cake mix with pudding
    1/2 cup butter
    3/4 cup milk
    2 eggs

    FILLING:
    1/4 cup sugar
    8 ounces cream cheese, softened
    1 tablespoon lemon juice
    1 teaspoon grated lemon rind

    TOPPING:
    1/2 cup chopped walnuts

    Recipe



    Cut butter into cake mix until crumbly; remove 1 cup mixture for topping. To remaining mixture, add milk and eggs; beat on high with mixer for 2 minutes. Pour into gresed and floured 13x9 inch pan. Set aside. Cream together sugar, cream cheese,lemon juice and rind; blend well. Drop by teaspoonfuls onto the batter and spread across batter to edges of pan. Add nuts to reserved crumb mixture; sprinkle over batter. Bake at 350ºF for 30-35 minutes or until cake is light golden brown. Store in refrigerator. Serves 12.

 

 

 

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