White Chocolate Poundcake with Lemon Icing

WHITE CHOCOLATE POUNDCAKE with LEMON ICING

Notes from the Chef: 
Simple and Excellent –
Substitute Icing for Fresh Fruit Compote
or Whipped Cream. Try assorted Toppings.
You can eliminate Lemon Juice and Zest
in Cake to make vanilla flavor.
This allows for more flexibility in toppings
(Chocolate, Caramel…)

Ingredients:
Cake:
1 Box Duncan Hines Butter Recipe Cake Mix
1 Box Vanilla Instant Pudding (small)
4 Large Eggs
1 Cup Sour Cream
¾ Cup Oil or Softened Butter
1 ½ Cups White Chocolate Chips
1 Tablespoon Lemon Zest
2 Tablespoons Fresh Lemon Juice

Icing:
2 Cups Powdered Sugar
2 Tablespoons Lemon Juice

Directions:
Preheat oven to 350 degrees.
Butter and Flour a 12 cup Bundt Pan.
Put all cake ingredients in Mixing Bowl
and Mix on Medium speed about 4 minutes
Bake in oven 55 - 60 minutes.
Allow Cake to Cool About 20 minutes,
invert onto cake plate and allow to
cool entirely before frosting.

For Icing:
Mix Sugar and Lemon Juice.
Use More Juice a little at a time if too thick.