Double Lemon Streusel Cake Mom & Dad

1/2 cup margarine
1 package pudding-included lemon cake mix
3/4 cup milk
2 eggs
1 8-ounce package cream cheese, softened
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 cup chopped nuts

Cut margarine into cake mix until crumbly. Reserve 1 cup crumbs for topping. Add milk and eggs to remaining crumbs. Beat 2 minutes at high speed. Pour into a greased and floured 13x9x2-inch pan. Combine cream cheese, sugar, lemon juice and peel. Blend until smooth. Drop by teaspoons onto cake batter. Spread to edges of cake pan. Add chopped nuts to reserved 1 cup crumbs. Sprinkle over cream cheese. Bake in a 350-degree oven for 30-35 minutes, or until light golden brown.

Store in refrigerator.

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