Ingredients
1 (18.25 ounce) package lemon cake mix with pudding
1/2 cup butter
3/4 cup milk
2 eggs
FILLING:
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon grated lemon rind
TOPPING:
1/2 cup chopped walnuts
Directions
Cut butter into cake mix until crumbly; remove 1 cup mixture for topping. To remaining mixture, add milk and eggs; beat on high with mixer for 2 minutes. Pour into greased and floured 13-in. x 9-in. x 2-in. 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 edges of pan. Add nuts to reserved crumb mixture; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until cake is light golden brown. Store in refrigerator.
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