White Chocolate and Lemon Pound Cake

White Chocolate and Lemon Pound Cake
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Source: The Sentinel

1 cup (6 Ounces of Quality white Chocolate, broken into pieces
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3-4 tablespoons grated lemon peel
(about 3 medium lemons)
1-1/3 cups buttermilk
1-1/2 cups powdered sugar
1/4 cup fresh lemon juice
(Note: I used Callebaut White Chocolate and I used a combination of sour cream
and heavy cream rather than the buttermilk.

Preheat oven to 350 degrees. Grease and flour two 6-cake mini Bundt pans. Melt morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-15 second
intervals, stirring just until melted; cool slightly. Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared mini Bundt pans. Bake 20-25 minutes or until wooden pick inserted in cakes comes out clean. Cool in pans on wire racks for
10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cakes with wooden pick; pour half of lemon glaze over cakes. Let stand for 5 minutes. Invert onto serving platter. Make holes in top of cakes; pour remaining glaze over cakes. Cool completely before
serving. Yield: 12 mini cakes