Nothing Bundt Cakes Lemon Copycat Recipe

There’s a very particular kind of joy that walks into the kitchen when a lemon bundt cake begins to bake—the heady scent of bright citrus, warm vanilla, and butter lifting from the oven and filling the house. This copycat version of Nothing Bundt Cakes’ Lemon Bundt is tender, moist, and crowned with a tangy cream cheese frosting that slices with a silky, slightly tangy finish. The crumb is soft and springy with a fine crumb structure, and each bite gives you a sunny hit of lemon balanced by a sweet, indulgent frosting.

This recipe is perfect for weekend brunches, potlucks, or a special dessert after a casual dinner with friends. It also makes a delightful addition to tea parties and showers, and it’s a lovely way to start a cozy morning with coffee and a slice. If you enjoy lemon-forward treats, you might also like my take on banana bread with a lemon glaze for another bright-baked option: banana bread with lemon glaze.

At a Glance

• Prep Time: 20 minutes (plus room-temperature time for cream cheese & butter)
• Cook Time: 35–40 minutes (bundt pan; see doneness tips below)
• Total Time: about 1 hour (including cooling)
• Servings: 12 slices (standard large bundt)
• Difficulty Level: Easy–Intermediate

Nutrition Highlights

Nutrition information below is an approximate estimate per serving (1 slice, 1/12 of finished cake) based on common ingredient databases such as USDA FoodData Central and general nutrition references. Actual values will vary by brand and portioning.

Per serving (approx.):

• Calories: 500–530 kcal
• Protein: 6–8 g
• Carbohydrates: 60–65 g
  • Sugars: ~28–35 g
  • Fiber: ~1 g
• Fat: 25–30 g
  • Saturated fat: ~12–15 g
• Sodium: ~250–350 mg

Notes: These are ballpark values calculated from the full recipe totals divided by 12 servings and are intended to help with meal planning. For precise tracking, use the exact brands and quantities you choose and consult USDA FoodData Central or your preferred nutrition calculator. For general guidance on caloric needs and healthful eating, sources like the CDC and Mayo Clinic provide reliable recommendations.

Why You’ll Love It

• Bright, irresistible lemon flavor: Fresh lemon juice in the batter gives a clear, natural citrus note that sings through each bite.
• Moist, tender texture: Sour cream and pudding mix keep the crumb soft and resilient—no dry slices here.
• Crowd-pleaser: This cake looks effortlessly elegant but is simple to make, so it’s perfect for gatherings, holidays, or as a celebratory centerpiece.
• Nostalgia + convenience: If Nothing Bundt Cakes is your go-to for lemon bundt, this copycat gives you those comforting flavors at home, ready in less time and at a fraction of the cost.

How to Make Nothing Bundt Cakes Lemon Copycat Recipe

Ingredients

• 1 box lemon cake mix (standard 15.25 oz box)
• 3.4 oz instant lemon pudding mix (one small box)
• 1 cup sour cream (full-fat recommended), room temperature
• 4 large eggs, room temperature
• 1/2 cup vegetable oil
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• 1/4 cup water

Frosting

• 8 oz cream cheese, room temperature
• 1/4 cup (4 tbsp) unsalted butter, room temperature
• 2 1/2 cups powdered sugar (confectioners’ sugar), sifted
• 1 tsp vanilla extract

Optional ingredients and substitutions

• For extra lemon brightness: add 1 tbsp lemon zest to the batter.
• For a lighter frosting: use 4 oz cream cheese + 4 oz plain Greek yogurt (chilled) in place of 8 oz cream cheese.
• Gluten-free option: use a gluten-free lemon cake mix that calls for the same wet ingredients.
• Vegan option: use a vegan cake mix, replace eggs with flax eggs (4 tbsp flax + 12 tbsp water, chilled), use vegan cream cheese and butter substitutes—note texture differs.

Copycat Lemon Nothing Bundt Cake Instructions

1. Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly (baking spray plus a light flouring or brushing with butter works best). Set aside.
2. In a large mixing bowl, combine the lemon cake mix and instant pudding mix; whisk briefly to blend dry ingredients.
3. Add sour cream, eggs, vegetable oil, fresh lemon juice, and water to the dry mix.
4. Using a hand mixer or stand mixer on medium speed, beat the batter for 1–2 minutes until smooth and well combined. Scrape down the bowl once; avoid overmixing—stop as soon as there are no streaks.
5. Pour batter evenly into the prepared bundt pan and smooth the top with a spatula.
6. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
7. Remove from oven and allow to cool in the pan for 10–15 minutes. Carefully invert onto a wire rack to cool completely before frosting. Cooling completely prevents the frosting from melting.

Copycat Nothing Bundt Cake Frosting Instructions

1. In a medium bowl, beat the room-temperature cream cheese and butter together until completely smooth and lump-free (about 2–3 minutes).
2. Gradually add the sifted powdered sugar, 1/2 cup at a time, beating on low until incorporated. Increase speed to medium and beat until fluffy—about 2 minutes.
3. Add vanilla extract and beat just to combine. If the frosting is too thick, add 1 tsp milk or lemon juice at a time until you reach spreading consistency. If too thin, add a little more powdered sugar.

How to Frost a Cake Like Nothing Bundt Cakes

1. Make sure the cake is completely cool—warm cake will cause the frosting to slide.
2. Use a piping bag fitted with a large round tip or large star tip to mimic Nothing Bundt Cakes’ piped look. Alternatively, use a spatula to spread frosting in a smooth layer and then pipe rosettes or stars as accents.
3. For the classic look, pipe dollops around the top rim and in a ring on the top surface, then fill the center. Work symmetrically to keep the cake balanced.
4. Chill the frosted cake for 15–20 minutes to set the frosting before serving or transporting.

Practical tips

• Room temperature eggs and dairy incorporate more easily and create a better crumb.
• Do not overmix batter—overworking develops gluten and yields a denser cake.
• Use fresh lemon juice for the brightest flavor; bottled juice tastes flatter.
• If the cake is browning too fast, tent with foil in the last 10 minutes.
• Test for doneness with a toothpick or the center springs back gently to the touch.

Best Pairings

• Morning treat: slice with butter and a mug of strong coffee.
• Afternoon tea: serve with Earl Grey or chamomile tea; the bergamot complements lemon beautifully.
• Dessert course: present a slice alongside fresh berries (raspberries or strawberries) and a dollop of lightly sweetened whipped cream.
• Party platter: pair mini slices with coffee and small cookies for a dessert buffet.
• Try serving alongside a classic vanilla cupcake for variety—my classic vanilla cupcakes recipe can be a complementary option: classic vanilla cupcakes.

Storage Instructions

• Room temperature: Keep leftovers covered at room temperature for up to 2 days (store in a cake dome or wrapped with plastic wrap).
• Refrigeration: For best safety and to preserve the cream cheese frosting, refrigerate in an airtight container for up to 5 days.
• Freezer: You can freeze unfrosted cake layers or whole unfrosted bundt cake (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted slices can be frozen for up to 1 month; wrap individually to preserve texture.

Chef’s Advice

• Use full-fat dairy in both batter and frosting for the creamiest texture and best flavor—low-fat options can yield a runnier frosting or drier crumb.
• When greasing the bundt pan, get into every crevice. A thin layer of butter followed by a dusting of flour (or using a nonstick baking spray formulated for bundt pans) prevents sticking.
• If you want a glossier finish on the frosting, beat it until just smooth and then chill briefly before piping to hold shape.
• For extra lemon pop, fold 1 tbsp lemon zest into the batter and a small pinch into the frosting. Zest adds intense aroma without adding acidity.
• If your frosting is too sweet, a small pinch of fine sea salt or 1–2 tsp fresh lemon juice will balance it.

Delicious Variations

1. Lemon-Blueberry Bundt

• Fold 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour) into the batter gently before baking. Blueberries add a juicy contrast that pairs gorgeously with lemon.

2. Lemon-Poppy Seed Twist

• Add 2 tbsp poppy seeds to the batter for a classic lemon-poppy flavor and slight crunch.

3. Lighter Lemon Vanilla

• Use 4 oz cream cheese + 4 oz plain Greek yogurt and 1/2 cup less powdered sugar for a lighter frosting. Use a low-fat sour cream or Greek yogurt in the batter to reduce fat slightly (texture will be different).

4. Gluten-Free or Vegan Adjustments

• Gluten-free: swap in a gluten-free lemon cake mix and ensure the pudding mix is gluten-free.
• Vegan: choose a vegan cake mix, flax eggs, vegetable oil, and vegan cream cheese/butter substitutes—note texture and flavor will vary from the original.

Frequently Asked Questions

Q: Can I make this in a regular round cake pan instead of a bundt?
A: Yes. Use two 8- or 9-inch round pans; reduce bake time to 25–30 minutes and check doneness with a toothpick.

Q: My cake came out a little dense—what went wrong?
A: Common causes are overmixing the batter, using cold ingredients, or using too much flour (if you scooped rather than spooned into measuring cups). Let eggs and dairy come to room temperature and mix only until combined.

Q: Can I make the cake a day ahead?
A: Absolutely. Bake and cool the cake, then wrap tightly or keep in an airtight cake keeper. Frost on the day you’re serving for the freshest look, or frost and refrigerate up to 2 days ahead.

Q: How can I fix runny frosting?
A: Chill the frosting for 10–15 minutes to firm it, or add a little more powdered sugar in 1/4 cup increments until desired thickness is reached.

Q: Is there a healthier version of this cake?
A: You can lighten the cake by replacing sour cream with plain Greek yogurt, using less oil (replace half with applesauce), and reducing powdered sugar in the frosting, but expect differences in texture and richness.

Conclusion

Give this Lemon Nothing Bundt Cake copycat a try and let the house fill with that unforgettable citrus-and-butter aroma. If you enjoy following tried-and-true copycat techniques, the Easy Copycat Nothing Bundt Lemon Bundt Cake Recipe offers another helpful perspective, and for extra tips on nailing the perfect copycat result, see these Secrets to the Best Nothing Bundt Cakes Lemon Copycat Recipe. I’d love to hear how your cake turned out—share your photos and tips in the comments or tag your baking on social so others can enjoy!

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