Before I left for Michigan I juiced some lemons and then froze the juice. Since my return I have used the juice in some salad dressings and in a couple of desserts.
I don't know where this first recipe originated, but my friend Sandy kept telling me that she had made "my" lemon cake and that her family was quite fond of it. I finally asked her for a copy of the recipe for "My" lemon cake and honestly didn't remember making it. 🙂 I did make it recently and it is a good cake.
Lemon Streusel Cake
For cake and streusel topping:
1/2 cup finely chopped pecans
1 pkg. lemon or yellow cake mix (I used Duncan Hines Lemon)
1 pkg. (3-4 oz.) instant lemon pudding mix
1 stick cold butter
3/4 cup milk
2 large eggs
For the lemon cream cheese topping:
1 small lemon
1 pkg. (8 oz.) reduced fat cream cheese
1/4 cup sugar
For the glaze:
1 cup powdered sugar
1-2 Tbsps. milk
Preheat oven to 350 degrees. While it heats toast the pecans for 3-4 minutes.
Grease and flour 9" x 13" pan.
Combine cake mix and pudding mix with wire whisk. Cut the butter into small chunks and work into mixes with a pastry blender until crumbly. Take 1 cup of this mixture and combine with the pecans. Set this aside for the struesel topping.
Add 3/4 cup milk and the eggs to the rest of the cake mixture and beat with electric mixer. Batter will be thick. Spread into prepared pan.
Make cream cheese layer by zesting lemon to get 1 teaspoon zest and juice lemon to get 1 Tbsp. juice. Add to cream cheese and granulated sugar. Beat with electric mixer until light and fluffy. Dollop this over top of lemon cake batter. Spread small dollops together to form a thin layer over cake batter.
Sprinkle streusel topping over cream cheese layer.
Bake at 350 degrees for about 30-35 mins. until cake just starts to pull away from the sides of the pan and top springs back when lightly touched. Cool to room temperature and drizzle with glaze.
I still had a little of the lemon juice left and made this  lemon tart over the weekend.
The filling is very tart and delicious. My crust was not as tender as I would have liked but I did enjoy the almonds in the crust. I made the crust in the food processor as the recipe directs and so far I have never been able to make pie crust in the food processor which is as tender as when it is made by hand. Have any of you readers had success making pie crust in the food processor?