New this month
Lemon Streusel Cake

Lemon Streusel Cake

"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."
Added to shopping list. Go to shopping list.


50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

This was a good, will make again

Yum! Easy to make and very tasty! I used lemon juice out of the bottle and lime zest, as I didn't have fresh lemons.

This was good, but it was very very sweet. Even my "sweet loving" daughter couldn't eat very much of it. It's nice for a crowd...A little piece goes a long way.

Other stories that may interest you