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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
1/2 cup cold butter |
1 package lemon cake mix (regular size) |
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 |
Directions:
1. 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.
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 near the center comes out clean. Cool on a wire rack. Store in refrigerator. Yield: 12 servings.
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