Lemon Streusel Cake

• 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
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest

1. 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.
2. 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.
3. Sprinkle with reserved cake mixture. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.

cold butter, lemon cake, walnuts, milk, eggs, cream cheese, sugar, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/lemon-streusel-cake/ (may not work)