lemonade streusel cake

How To Make lemonade streusel cake

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  1

  CAKE & STREUSEL TOPPING: Place a rack in the center of the oven & preheat to 350 degrees F. Place pecans on a baking sheet & toast them in the oven while it preheats until they are lightly browned, about 5 - 8 minutes.
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  2

  Spray a 13" x 9" cake pan with bakers joy (oil & flour spray). Set pan aside.
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  Remove pecans from oven, set aside & let cool. Leaving the oven on.
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  4

  In a medium bowl, add cake mix, pudding mix & lemonade mix; mix until well combined. Add butter bits. Using a pastry blender (or 2 sharp knives), blend in the butter until crumbly. Measure out 1 C of the cake mixture for the streusel topping & place it in a small bowl. Stir the pecans into the 1 C mixture & set aside.
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  5

  To the rest of the cake mixture, move to a stand mixer, add milk & eggs & beat on low speed, about 30 seconds. Stop & scrape down sides. Increase speed to medium & beat for about 2 minutes longer. The batter will be thick. Pour into prepared pan, evenly spread & set aside.
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  6

  LEMON CREAM CHEESE TOPPING: Rinse & pat the lemon dry (don't forget to take off the sticker). Grate all the lemon (only yellow rind & not any white). Place zest into a medium bowl. Place lemon in microwave for 30 seconds (helps get the most juice out of the lemon). Roll lemon like a rolling pin using your hand, about 1 minute. Cut lemon in 1/2 & squeese all the juice you can into the medium bowl. Add the cream cheese & sugar & beat with stand mixer on medium speed until well combined & fluffy, about 1 - 2 minutes.
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  7

  Using a tsp, dollop small amounts of the lemon cream cheese on top of cake batter. Using a butter knife, cut cream cheese into batter (see note). NOTE: I take the butter knife & go widthwise of the pan first, then lengthwise & again widthwise. This will make a marblized effect & have cream cheese mixture thoughout the cake.
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  8

  Sprinkle reserved streusel topping over cake completely. Bake cake, about 30 - 35 minutes. Let cool to room temperature, about 20 minutes.
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  GLAZE: In a small bowl, add confectioners' sugar & 1 tbsp milk, whisk until combined, adding up to 1 more tbsp of milk until the glaze is smooth. Drizzle over cake.
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  STORAGE: Cover with aluminum foil, at room temperature for up to 4 days or up to 1 week in the refrigerator. Can be frozen in pan with foil for up to 3 months. Just let cake thaw overnight on the counter before serving.
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