Lemon Streusel Cake - Kraft Recipes Top
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Lemon Streusel Cake

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  • Cut butter or margarine into cake mix; remove 1 cup for topping. To the remaining cake mixture add the milk and eggs, beating on high for 2 minutes. Pour into a greased 9"x13" baking pan. Set aside.
  • For the filling: blend the cream cheese, sugar and lemon juice and rind until well blended. Drop by teaspoonful onto the cake mixture and spread across the batter.*
  • For the topping: add the nuts to the reserved cake mixture, mixing well. Sprinkle over the top of the cream cheese mixture. Bake at 350º for 30-35 minutes or until golden brown.


I like to warm the back of a dinner spoon to spread the cream cheese mixture. This cake came from my Aunt Dorothy Ratcliff, and it is very moist and stays moist for a long time.

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