Little White-Chocolate Lemon-Drizzle Cakes

• nonstick cooking spray
• all-purpose flour↗
• white chocolate↗6 ounces

  finely chopped

• yellow cake mix1

  (18 1/4 ounce) package

• grated lemon zest2 teaspoons
• vegetable oil↗1⁄2 cup
• water↗1⁄3 cup
• large eggs↗4
• fresh lemon juice↗1⁄2 cup
• For lemon drizzle
• powdered sugar↗1 cup
• fresh lemon juice↗2 tablespoons
• grated lemon zest1 teaspoon

Step-by-step instructions

1. 1

   To prepare cakes: Preheat the oven to 350 degrees. Lightly mist 12 (4-inch) tube pans with nonstick spray; dust with flour. Shake out excess flour. Set pans aside.

2. 2

   Place white chocolate in a small glass bowl; microwave on medium (50 percent) power until almost melted, stirring every 30 seconds with a small rubber spatula, then stir until smooth. Let cool slightly.

3. 3

   Combine cake mix, lemon zest, oil, water, eggs, lemon juice and melted white chocolate in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, until well combined. Spoon batter into prepared pans, filling each 2/3 full.

4. 4

   Place pans on the center oven rack. Bake cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Let cool on a wire rack for 10 minutes. Run a sharp knife around edge of each cake; invert onto a rack. Invert again and let cool completely, 20 minutes.

5. 5

   Meanwhile, prepare lemon drizzle: Sift sugar into a small mixing bowl. Whisk in enough lemon juice to make the glaze smooth and easy to spoon. Fold in zest.

6. 6

   Spoon drizzle over each cake, allowing it to run down the middle and sides. Let cakes rest for 20 minutes before serving.