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Cook'n with Betty Crocker 
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Double Lemon Streusel Cake |
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Serves: 15 Print this RecipeBetty Engles - Midland, Michigan Bake-Off® Contest 28, 1978 Prize Winner Perfect for dessert or for a coffee break, this quick lemony cake has a luscious cream cheese topping. CAKE 1 package (1-lb 2.25-oz) pudding-included lemon cake mix * 1/3 cup margarine or butter, softened 1/2 cup milk 2 eggs TOPPING 1 (8-ounce) package cream cheese, softened 1/4 cup sugar 4 teaspoons lemon juice 1/2 teaspoon grated lemon peel 1/2 cup chopped nuts Heat oven to 350°F. Generously grease and flour 13 x 9-inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. To remaining crumb mixture, add milk and eggs; beat 2 minutes at high speed. Pour batter into greased and floured pan. In small bowl, combine all topping ingredients except nuts; beat until smooth. Drop topping mixture by teaspoonfuls onto cake batter; carefully spread evenly to cover. In small bowl, combine reserved 1 cup crumb mixture and nuts. Sprinkle over topping mixture. Bake at 350°F. for 30 to 40 minutes or until top springs back when touched lightly in center. Cool completely. Store in refrigerator. *TIP: Yellow cake mix can be substituted for the lemon cake mix. HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake at 375° F. for 30 to 40 minutes. Nutrition Per Serving: Calories 280; Protein 4g; Carbohydrate 32g; Fat 15g; Sodium 31Omg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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