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Lemon Streusel Cake
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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 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.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |