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Lemon Streusel Cake

By: Karla Hecht  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 65 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (18.25 ounce) package lemon cake mix with pudding
  • 1/2 cup butter
  • 3/4 cup milk
  • 2 eggs
  • FILLING:
  • 1/4 cup sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon rind
  • TOPPING:
  • 1/2 cup chopped walnuts

Directions

  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. x 2-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 degrees F for 30-35 minutes or until cake is light golden brown. Store in refrigerator.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2008 by hammerthumbs 
Yum! Easy to make and very tasty! I used lemon juice out of the bottle and lime zest, as I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by diane 
This was good, but it was very very sweet. Even my "sweet loving" daughter couldn't eat very... MORE

 
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