Lemon Bundt Cake
This gorgeous Lemon Bundt Cake is just as delicious as what you can get at the Nothing Bundt Cakes store, but now you can make it right at home! The dense, rich, moist cake is bursting with lemon flavor, with the flavor and consistency of lemon pound cake. It’s topped with a light, fluffy cream cheese frosting. Make this yummy Lemon Nothing Bundt Cake for an special birthday, baby shower, or a casual Saturday evening dessert.This is one of our most popular cake recipes! And we didn’t stop at lemon! We have copycat recipes for all the Nothing Bundt Cakes classics: Chocolate Chocolate Chip, White Chocolate Raspberry, Red Velvet and more!
Ingredients for this Lemon Bundt Cake
Using cake mixes helps this recipe come together in a snap! You’ll avoid having to use salt, baking powder, baking soda, etc. Here’s all you need for the best lemon bundt cake recipe ever:
One lemon cake mix from the store – any brand will do!One package of lemon pudding mix – you’ll stir the dry instant pudding right in the batter.Sour cream 4 large eggsVegetable oilLemon juice – you can use fresh lemon juice squeezed right from a lemon or you can measure ¼ cup of lemon juice from a bottle.whisk in some waterFor a richer cake, fold in some white chocolate chips into the batter using a rubber spatula.
The cream cheese frosting is so easy and can be used on dozens of treats. Here’s all you need:
Cream cheese – make sure it is softened at room temperature.Butter – I like to use unsalted butter at room temperature.Powdered sugar – use a sifter to make sure the confectioners’ sugar is nice and fine.Use fresh raspberries or mint leaves as a garnish. You can also use a little lemon zest on top for a beautiful finish.
How to Frost this Lemon Bundt Cake
Sometimes I frost this cake like the store on our Chocolate Chocolate Chip Cake. This looks pretty, but I always feel like someone gets short-changed if they don’t get the big blob of frosting on their slice. To prevent this, I sometimes frost the whole cake as pictured above. There is always plenty of frosting and I pile the extra in the middle so there is added frosting on each piece when I slice it.
More Than Meets the Eye
Because of the richness of Nothing Bundt Cake’s Lemon Cake, one bundt cake can easily serve 15-20 people. It saves in the refrigerator for several days if you have leftovers. The cake can also be frozen and then thawed in the refrigerator before it is frosted. Make sure it is wrapped in plastic wrap and then in foil before freezing to maintain the moisture and texture of the cake.
Tricks of the Trade
Sometimes it can be tricky to remove the cake from the bundt pan after baking. Here’s a tip to remove the cake once it cools.
Run a knife around the outer and inner edges of the cake (between the cake and the pan).Place the plate or stand you will be using to hold the cake upside down on top of the bundt pan.Gently hold the bundt pan and plate together as you flip them both right side up. The cake may pop out of the pan as you are flipping, but if it does not leave the cake pan upside down on top of the plate.Gently tap around the top of the pan with the handle end of a butter knife. This will loosen the cake from the sides and it should easily come out onto the plate.If not, flip the platter and bundt pan over again and start over by running the knife around the edges of the pan.
What Readers are Saying About this Recipe
“I have made this cake from this recipe so many times I figure it is way past time I gave a review. It is a delicious moist cake and the frosting is to die for. I do not add all the powdered sugar (usually around 2 cups) and I grate a little lemon zest along with the raspberries and mint leaves for the top. This is one of my go to recipes when I want to impress!!!” – Rosie G. “Amazing! I’ll never spend $30 on the real deal Bundt cake ever again. This recipe is as good, if not BETTER! Thank you for sharing! It was delicious!!” – Michelle “I even made this Gluten Free using Magnolia Mixes GF Lemon pound cake mix. I also zested my lemon before juicing it. The non-gluten free family and friends could not believe how good it tasted! Thank you!” – Leah N.
More Nothing Bundt Cake Copycat Recipes
Carrot Cake – I found a new way to use all of the same ingredients, including the ease of a cake mix, yet give the cake a lighter texture that is similar to the Nothing Bundt Cake texture.White Chocolate Raspberry Cake – White chocolate chips and a raspberry filling give this cake so much flavor!Try the Pumpkin Chocolate Chip Cake – A rich and moist pumpkin cake that is perfect for the holidays.Chocolate Chocolate Chip Cake– This Bundt Cake is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the shop.Red Velvet Cake – The cake is rich and chocolatey and it is topped with a sweet cream cheese frosting.
Chocolate Bundt Cake (Nothing Bundt Cake Copycat Recipe)
White Chocolate Raspberry Bundt Cake
Carrot Bundt Cake
Red Velvet Bundt Cake
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