TZUTC: -0800   
   MSGID: 35451.fidonet_cooking@1:105/500 2dd008ed   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon Streusel Cake   
    Categories: Cakes   
         Yield: 12 Servings   
       
         1 pk Lemon cake mix with pudding   
       1/2 c  Butter   
       3/4 c  Milk   
         2    Eggs   
      
   MMMMM--------------------------FILLING-------------------------------   
       1/4 c  Sugar   
         8 oz Cream cheese; softened   
         1 tb Lemon juice   
         1 ts Lemon zest; grated   
      
   MMMMM--------------------------TOPPING-------------------------------   
       1/2 c  Walnuts; chopped   
       
     Cut butter into cake mix until crumbly; remove and reserve 1 cup of   
     the mixture for topping. To remaining mixture, add milk and eggs;   
     beat on high with mixer for 2 minutes. Pour into greased and floured   
     13x9x2" pan. Set aside. Cream together sugar, cream cheese, lemon   
     juice, and rind; blend well. Drop by teaspoonfuls onto the batter and   
     spread across batter to the edges of the pan. Add nuts to reserved   
     crumb mixture; sprinkle over batter. Bake at 350?F for 30 to 35   
     minutes or until cake is light golden brown. Store in refrigerator.   
        
     This cake is good anytime, but perfect as a coffee cake for a brunch.   
     I use lots of grated lemon zest and I use slivered almonds for the   
     topping.   
        
     Recipe by Jeanette Cole   
        
     Adapted FROM: Country Woman magazine   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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