Southern, California, Kathy Synstelien's Tangy Lemon Streusel Cake

1 package lemon cake mix

1 container (8 ounces) lemon yogurt

1/4 water or lemon juice (if more of a tangy taste is desired)

1/3 cup vegetable oil (omit if fat free)

3 eggs (or 3/4 cup thawed cholesterol-free egg product)

1 cup finely chopped walnuts or almonds

1 teaspoon ground cinnamon

In the wee hours of Halloween, I want to thank Kathy for this recipe! I had a tangy lemon pound cake recipe I lost a while back. This sounds like a good replacement!

List Baby Sign Up

Join the email list!


Let's stay connected!