Lemon bundt cake

I have made this a couple of times now to rave reviews so I thought I better get it up here while I was thinking about it.  It is a crowd pleaser especially for summer.

Cake:
1 lemon cake mix
1 c. water, room temperature
4 eggs, room temperature
1/4 c. greek yogurt or sour cream
1 small box lemon instant pudding
1 Tbsp canola oil
1/2 c. butter, softened
1/4 c. flour (Utah's altitude adjustment)

Sift dry ingredients together.  Add wet ingredients and mix for 3 minutes.  Do NOT over mix.  Bake as the package directs for a bundt cake.

Lemon Cream Cheese Icing:
2 oz. cream cheese (softened)
1 Tbsp butter (softened)
2 c. powdered sugar
2 Tbsp lemon juice
1 Tbsp cream
Yellow food coloring (optional)

Mix together and drizzle over cooled cake.  I do not use coloring.  The easiest way to drizzle in my opinion is to put it into a baggie, cut off the end and away you go.

Final touch:
Melt white chocolate into a baggie and cut off corner.  Drizzle over the icing.  I'm not telling you how much to use but I end up using about a half of a bag of the chips.  More or less would be fine.  To melt I just microwave for 1 minute then squish and check every 30 second until it's smooth.