Lemon Streusel Cake Recipe

5 1
Lemon Streusel Cake Recipe
Lemon Streusel Cake Recipe photo by Taste of Home
Publisher Photo

Lemon Streusel Cake Recipe

Be the first to add a review
5 1
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 package lemon cake mix with pudding
  • 1/2 cup butter
  • 3/4 cup milk
  • 2 eggs
  • FILLING:
  • 1/4 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon rind
  • TOPPING:
  • 1/2 cup chopped walnuts

Directions

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

Nutritional Facts

1 piece: 377 calories, 22g fat (11g saturated fat), 79mg cholesterol, 425mg sodium, 41g carbohydrate (24g sugars, 1g fiber), 6g protein.

  • 1 package lemon cake mix with pudding
  • 1/2 cup butter
  • 3/4 cup milk
  • 2 eggs
  • FILLING:
  • 1/4 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon rind
  • TOPPING:
  • 1/2 cup chopped walnuts
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Streusel Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review