2 (3 oz.) pkg. cream cheese, softened
2 tbsp. confectioners sugar
2 tbsp. lemon juice (from concentrate)
2 c. unsifted flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. sugar, granulated
1/2 c. butter, softened
3 eggs
1 tsp. vanilla extract
1 (8 oz.) container sour cream
1/4 c. finely chopped nuts
2 tbsp. sugar, granulated
1/2 tsp. ground cinnamon

In small bowl, beat cream cheese, confectioners sugar, and lemon juice until smooth; set aside. Stir together flour, baking powder, soda, and salt; set aside. Mix nuts, 2 tablespoons sugar, and cinnamon in small bowl; set aside. In large mixer bowl, beat granulated sugar and butter until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with sour cream; mix well. Pour half of batter into greased and floured 10 inch tube pan. Spoon cheese mixture on top of batter to within 1/2 inch of pan's edge. Spoon remaining batter over filling, spreading to pan's edge. Sprinkle with cinnamon/nut mixture. Bake in preheated 350 degree oven for 40-45 minutes, until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Serve warm.