Lemon Streusel Cake
Whenever friends compliment me on my zesty cake, I say, "Thanks Mom!" Her recipe for Lemon Streusel Cake was among dozens I took with me when I turned 21 and left home.
When I was growing up, we had five kinds of fruit trees plus a big garden in our yard. Many times during the summer, I'd be so full from snacking on the "crops" that I'd have trouble finishing supper!
Today, I'm a nurse in a large hospital—but my husband and I look forward someday to living in the country.
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 1/2 cup butter
- 1 package (18-1/4 ounces) lemon cake mix
- 1/2 cup chopped walnuts
- 3/4 cup milk
- 2 eggs
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
DIRECTIONS
Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. In a large bowl, beat the remaining cake mixture, milk and eggs on high speed for 2 minutes. Pour into greased and floured 13-in. x 9-in. baking pan; set aside.
In a small bowl, beat the cream cheese, lemon juice and rind until blended. Drop by teaspoonfuls onto the batter and spread across batter to edges of pan.
Sprinkle reserved cake mixture over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Store in refrigerator. Yield: 12 servings.