CAKE:

2 (3 oz.) pkgs. cream cheese, softened
2 tbsp. confectioners' sugar
2 tbsp. lemon juice from concentrate
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1/2 c. butter, softened
3 eggs
1 tsp. vanilla
1 (8 oz.) container sour cream

TOPPING:

1/2 c. finely chopped walnuts
1/4 c. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan; set aside. Beat cream cheese, confectioners' sugar and lemon juice until light and fluffy. In medium bowl, stir together flour and next 3 ingredients.

In large mixer bowl, with electric mixer on medium speed, beat sugar and butter until light and fluffy. Add eggs and vanilla. Alternately beat in dry ingredients and sour cream until smooth and well blended. Pour half of batter into pan. Spoon cream cheese mixture on to of batter to within 1/2 inch of edge. Spread remaining batter evenly over topping.

TO prepare topping, combine walnuts, sugar and cinnamon. Sprinkle walnut mixture over batter. bake 40-45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Remove from pan. Cool 10 minutes longer and serve warm, or cool completely on wire rack.