1 pkg. lemon cake mix with pudding
1/2 c. butter
3/4 c. milk
2 eggs
1/4 c. sugar
8 oz. pkg. cream cheese, softened
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 c. chopped walnuts

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 x 9 x 2 inch pan. Set aside. Cream together sugar, cream cheese, lemon rind and juice, blending well. Drop by teaspoons onto the batter and spread across batter to edges of the pan. Add nuts to reserved crumb mixture. Sprinkle over batter. Bake at 350 degrees for 30 to 35 minutes or until cake is light golden brown. Store leftovers in refrigerator. 12 servings.