Description
Lemon Streusel Cake is a layered dessert masterpiece combining:
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A zesty lemon cake base that’s soft and moist.
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A cream cheese filling adding richness and tang.
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A crumbly streusel topping sprinkled with walnuts for crunch.
The cake bakes all together in one pan, forming pockets of cheesecake-like filling and crisp, buttery streusel. The result? A harmonious blend of sweet, citrus, creamy, and crunchy. This Lemon Streusel Cake is perfect with a cup of tea or coffee, ideal for spring and summer gatherings, and—even better—is great the next day after chilling for easier slicing.
Ingredients
Scale
Cake Base:
- 1 package lemon cake mix
- ½ cup cold butter, cut into cubes
- ¾ cup whole milk
- 2 large eggs
Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Streusel Topping:
- 1 cup reserved cake mix/butter mixture
- ½ cup chopped walnuts (optional)
Instructions
1. Make the Streusel & Batter
- Preheat oven to 350°F (175°C). Grease and flour a 13×9-inch baking dish.
- In a large bowl, cut butter into cake mix until crumbly.
- Reserve 1 cup of this mixture for the topping and stir in walnuts.
- To the remaining mixture, add milk and eggs. Beat on high speed for 2 minutes.
- Pour batter into prepared pan.
2. Prepare the Filling
- In a small bowl, beat cream cheese, sugar, lemon juice, and zest until smooth.
- Drop spoonfuls over the batter and gently spread to the edges.
3. Assemble & Bake
- Sprinkle reserved streusel mixture over the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack. Store in the refrigerator.
Notes
For an extra zing, drizzle with a lemon glaze or serve with a dollop of whipped cream. This cake pairs beautifully with afternoon tea or a light spring brunch!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American