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Lemon Streusel Cake

 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
12 ServingsPrep: 20 min. Bake: 30 min.


  • 1/2 cup cold butter
  • 1 package lemon cake mix (regular size)
  • 1/2 cup chopped walnuts
  • 3/4 cup milk
  • 2 eggs
  • 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 dish; set aside.
  • In a small bowl, beat the cream cheese, sugar, lemon juice and peel
  • until blended. Drop by teaspoonfuls onto the batter and spread to
  • edges of pan.
  • Sprinkle with reserved cake mixture. Bake at 350° for 30-35
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool on a wire rack. Store in refrigerator. Yield: 12
  • servings.

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Lemon Streusel Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 377 calories, 22 g fat (11 g saturated fat), 79 mg cholesterol, 425 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.