Lemon Streusel Cake Recipe

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Lemon Streusel Cake Recipe
Lemon Streusel Cake Recipe photo by Taste of Home
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Lemon Streusel Cake Recipe

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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

  • 1/2 cup cold butter
  • 1 package lemon cake mix (regular size)
  • 1/2 cup chopped walnuts
  • 3/4 cup whole milk
  • 2 large eggs
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel

Directions

Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-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 in the center comes out clean. Cool on a wire rack. 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.

  • 1/2 cup cold butter
  • 1 package lemon cake mix (regular size)
  • 1/2 cup chopped walnuts
  • 3/4 cup whole milk
  • 2 large eggs
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  1. Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside.
  2. 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.
  3. Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator. Yield: 12 servings.
Originally published as Lemon Streusel Cake in Country Woman May/June 1990, p33

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