Step 1

Preheat the oven to 350 degrees.  Prepare a 10 cup bundt pan by making sure it is well greased and floured or coated well with cake release.  (See the note below on how to quickly make your own cake release.)

Step 2

Put the cake mix, instant pudding mix, sour cream, olive oil, eggs and water into a large mixing bowl.

Step 3

Beat until mixed together well.  About 30-45 seconds.

Step 4

Spoon the batter in the prepared bundt pan and spread it out evenly.

Step 5

Bake at 350 degrees for 40-45 minutes.  A skewer should come out clean and the top should be quite browned.

Step 6

Cool on a wire rack for 20 minutes before inverting.

Step 7

Cool the cake completely before icing.

Step 8

Whisk 1 cup of powdered sugar and 2 Tbs. FRESH lemon juice together and drizzle it over the bundt cake. Since this is a glaze it is runny.

Step 9

Beat 2 oz cream cheese and 1 Tbs. butter until well combined.

Step 10

Beat in the 2 Cups of powdered sugar and 1 Tbs. Milk.

Step 11

Beat in the 2 Tbs. FRESH Lemon Juice and little bit of yellow food coloring.

Step 12

Beat until completely smooth.

Step 13

Spoon into a 12 oz disposable frosting bag.

Step 14

Snip a small bit off the end of the frosting bag and pipe over the cake in a back and forth motion.

Step 15

Melt the white chocolate chips carefully.

Step 16

Drizzle over the bundt cake in a back and forth motion.  I find it is easiest for me to melt the white chocolate and quickly put it in a disposable frosting bag to drizzle it the way I want just be aware that the frosting bag will be hot to the touch.

Step 17

Store the finished cake in the fridge!