Double Lemon Streusel Cake Mom & Dad
1/2 cup margarine
1 package pudding-included lemon cake mix
3/4 cup milk
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.
Go To Previous Page