Zesty Lemon Pound Cake

"Solitary trees, if they grow at all, grow strong." - Winston Churchill

Zesty Lemon Pound Cake
adapted from: Nestlé Best-Loved Recipes

makes 16 servings

Ingredients:
3 oz white chocolate
3 oz white chocolate chips
2 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
3 large eggs
4 tbsp grated lemon peel
1 1/3 cups buttermilk
1 cup powdered sugar
3 tbsp fresh lemon juice

Directions:
1) Preheat oven to 350F. Grease and flour 12-cup Bundt pan.
2) Melt white chocolate and chips in medium, uncovered, microwave-safe bowl on Medium-High power for 1 minute. Stir. Chocolate may retain some of its original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chocolate is melted. Cool slightly.
3) Combine flour, baking powder, and salt in small bowl. Beat butters, granulated sugar, and vanilla in large mixer bowl until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon peel and melted chocolate. Gradually beat in flour mixture alternatively with buttermilk. Pour into prepared pan.
4) Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.