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."
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Ingredients50 m servings
Original recipe yields 12 servings
- 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.
ReviewsRead all reviews 3
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.