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.
Recommended: Our Berriest Breakfasts
VERIFIED BY Taste of Home Test Kitchen
- 1 package lemon cake mix with pudding
- 1/2 cup butter
- 3/4 cup milk
- 2 eggs
- 1/4 cup sugar
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon rind
- 1/2 cup chopped walnuts
- 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 greased and floured 13-in. x 9-in. 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 350° for 30-35 minutes or until cake is light golden brown. Store in refrigerator. Yield: 12 servings.
Originally published as Lemon Streusel Cake in Country Woman May/June 1990, p33