Bake the lemon cakes as directed and let cool on baking racks.
Meanwhile, if making the homemade icing, mix ingredients on medium, adding powdered sugar bit by bit as you go, until well blended. If the icing is too dry, add a little more milk (just a spoonful at a time, so you don't end up with runny icing)
Once completely cool, frost with cream cheese icing and adorn the outer edge with white chocolate chips.
Put in the fridge until time to eat, so it will be cool and extra delicious.