Nothing Bundt Cake Lemon Recipe
The Copycat Nothing Bundt Cake Lemon recipe delivers a bright, tangy lemon flavor that is fresh and lively, perfectly balanced with a rich, moist cake base.The sour cream in the batter creates a tender, soft crumb, while the creamy, slightly sweet cream cheese frosting complements the citrus notes, giving every bite a smooth, indulgent finish.
Equipment
- Bundt cake pan (10-inch)
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
Ingredients
For the Cake:
- 1 package 3.4 oz instant lemon pudding mix
- 1 box 15.25 oz lemon cake mix
- ½ cup canola or vegetable oil
- 1 cup sour cream
- ¼ cup fresh-squeezed lemon juice
- 4 large eggs
- ¼ cup water
For the Cream Cheese Frosting:
- ½ cup 1 stick unsalted butter, softened
- ¼ teaspoon salt
- 4 cups powdered sugar
- 8 oz cream cheese softened (brick-style, not spreadable)
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease your bundt cake pan thoroughly with butter or non-stick spray, making sure all the nooks and crannies are coated. Lightly dust with flour to prevent sticking.
Mix the Cake Batter:
- In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix. Add the oil, sour cream, lemon juice, eggs, and water. Use an electric mixer on medium speed to beat the mixture until smooth and well combined, about 2–3 minutes.
Bake the Cake:
- Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 15 minutes.
Cool Completely:
- Carefully invert the cake onto a cooling rack and let it cool completely, about 1 hour. Cooling is crucial to prevent the frosting from melting.
Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat the softened butter and cream cheese together until smooth. Add the salt, powdered sugar, and vanilla extract. Mix on medium speed until creamy and fluffy. Adjust consistency with a teaspoon of milk if needed.
Frost and Serve:
- Once the cake is completely cooled, generously frost the cake with the cream cheese frosting. Use a spatula to cover all sides or pipe decorative swirls if desired. Slice and serve.
Notes
Nutrition Facts Of Nothing Bundt Cake Lemon Recipe
Calories: 450 kcal | Carbohydrates: 62 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 85 mg | Sodium: 350 mg | Sugar: 45 g