Printable | Taste of Home

Lemon Streusel Cake

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

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

Printed from tasteofhome.com Nov 18, 2008

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Lemon Streusel Cake cont.

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.