Lemon Streusel Cake Recipes

LEMON-RASPBERRY STREUSEL CAKE

Lemon-Raspberry Streusel Cake image

Buttery almond streusel tops the luscious, raspberry-studded lemon cream in these very special bars. If desired, an icing made with 1 cup powdered sugar and 3 teaspoons lemon juice may be drizzled over the cooled bars.-Jeanne Holt, Saint Paul, Minnesota

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 24 servings.

Number Of Ingredients 20

Ingredients

1/3 cup shortening
1/3 cup butter, softened
1-1/4 cups sugar
3 eggs
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup lemon curd
1/2 cup seedless raspberry jam
1 cup fresh raspberries
STREUSEL:
2/3 cup all-purpose flour
1/3 cup sugar
1/3 cup sliced almonds, finely chopped
1/4 cup cold butter
ICING:
1 cup confectioners' sugar
4 teaspoons lemon juice

Steps:

Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.

Nutrition Facts :

LEMON STREUSEL CAKE

Lemon Streusel Cake image

Whenever friends compliment me on my zesty cake, I say, "Thanks Mom!" Her recipe for Lemon Streusel Cake was among dozens I took with me when I turned 21 and left home. When I was growing up, we had five kinds of fruit trees plus a big garden in our yard. Many times during the summer, I'd be so full from snacking on the "crops" that I'd have trouble finishing supper! Today, I'm a nurse in a large hospital-but my husband and I look forward someday to living in the country.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup cold butter
1 package lemon cake mix (regular size)
1/2 cup chopped walnuts
3/4 cup whole milk
2 large eggs
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.

Nutrition Facts :

LEMON BLUEBERRY STREUSEL CAKE

Lemon Blueberry Streusel Cake image

I made the Raspberry Rapsody Chocolate Streusel Cake (#94465) and this is my variation. Wonderful, really!!!! The perfect summertime cake.

Provided by C in PA

Categories Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 cup butter, softened
1 (510 g) package yellow cake mix
1 (4 ounce) package instant lemon pudding mix
1 cup water or 1 cup milk
1/4 cup oil
4 eggs
2 tablespoons lemon juice
2 cups fresh blueberries or 2 cups frozen blueberries
2 tablespoons sugar (optional)
1 1/2 cups powdered sugar
1/2 teaspoon almond extract
2 tablespoons half-and-half

Steps:

Heat oven to 350.
Grease and flour a 13"x9" pan.
For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
Set aside.
In another bowl, mix berries and sugar.
Set aside.
For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
Beat at low speed until moistened, beat for 2 minutes more at medium speed.
Pour the batter into the prepared pan.
Spread the berries over the batter.
Sprinkle the streusel over the cake.
Bake for 50-55 minutes, or until cake tests done.
Cool for 1 or more hours, or until completely cool.
In small bowl, whisk all glaze ingredients together.
Drizzle over cake.

Nutrition Facts : Calories 365.3, Fat 11.6, SaturatedFat 3.4, Cholesterol 61.8, Sodium 340.7, Carbohydrate 62.8, Fiber 1, Sugar 39.3, Protein 3.8

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