Zesty Lemon Pound Cake

We're not necessarily fans of pound cake, I don't care for white chocolate, and Wayne doesn't care for lemony desserts. We weren't expecting to really like this dessert from our Bake Sale Cookbook; however, it greatly exceeded our expectations! While dense, it was quite moist, and neither the white chocolate nor lemon flavors were overpowering. We just might make this again someday.

Zesty Lemon Pound Cake

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups sugar

3 large eggs

2 teaspoons vanilla

3-4 tablespoons grated lemon peel (from about 3 lemons)

1 cup white chocolate chips, melted and cooled

1 1/3 cups buttermilk

1 cup powdered sugar

3 tablespoons lemon juice

Combine dry ingredients and set aside. Cream butter and sugar. Beat in eggs one at a time, then stir in vanilla, lemon peel and white chocolate. Add flour mixture alternating with buttermilk. Pour into a well-greased and floured bundt pan and bake for 50-55 minutes at 350 degrees. Let cool in pan on a wire rack for 10 minutes.

Combine powdered sugar and lemon juice. Poke holes (we used a skewer) all over the cake and pour half the glaze over. Let set for 5 minutes, then invert and remove cake from pan. Poke more holes all over the top and pour the remaining glaze over. Let cool completely before serving.