Directions:
Preheat oven to 350 degrees. With electric mixer, mix the first four in - gredients together. By hand, beat in eggs, sour cream, white chocolate chips, mayon - naise and vanilla extract until they are well acquainted. Pour batter into a greased bundt pan and bake at 350 for 50 minutes. (Check after 40 minutes - remove from the oven when golden brown and a toothpick comes out clean.) Let it rest in the pan for about 10 minutes and then remove from pan to cool before icing it. Icing: Zest lemon(s) and set zest aside (Do this before cutting and squeezing lemons.) Add powdered sugar and melted butter into a medium size bowl. With electric mixer, mix until smooth. Then add the juice of one lemon.
Add more lemon juice if needed for taste. Add vanilla extract. Beat until smooth and creamy and add a little more lemon juice if necessary. Drizzle over cooled cake and then sprinkle lemon zest over cake.
Notes: If you want more lemon flavor or want the glaze thinner, then increase the lemon juice. If you want it thicker add heavy cream – about 1 tablespoon at a time until the desired consis - tency. To melt butter, put in oven safe dish and set on oven while the cake is baking. FROM OUR FAMILY TO YOURS
57
Made with FlippingBook - professional solution for displaying marketing and sales documents online