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Nothing Bundt Cakes Lemon Copycat Recipe

Nothing Bundt Cakes Lemon Copycat Recipe
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★★★★★

4.9 from 27 reviews

This copycat recipe recreates the beloved Lemon Nothing Bundt Cake with its moist, flavorful lemon cake base and luscious cream cheese frosting. Perfectly tangy and sweet, this cake delivers the same delightful experience as the original bakery favorite, making it an ideal dessert for any occasion.

Ingredients

Scale

Cake Ingredients

  • 1 box lemon cake mix
  • 3.4 oz instant lemon pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup water

Frosting Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cake.
  2. Prepare Bundt Pan: Spray the inside of your bundt cake pan thoroughly with baking spray to ensure the cake releases easily after baking.
  3. Mix Cake Batter: In a mixing bowl, combine the lemon cake mix, instant pudding mix, sour cream, eggs, vegetable oil, fresh lemon juice, and water. Use a stand mixer or electric mixer to beat the ingredients until well combined and smooth.
  4. Pour Batter: Pour the prepared cake batter evenly into the greased bundt pan, smoothing the top gently.
  5. Bake Cake: Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  6. Cool Cake: Allow the cake to cool in the bundt pan for 10 to 15 minutes. Then, carefully invert the cake onto a plate to cool completely.
  7. Freeze Cake: Wrap the cooled cake airtight with Press and Seal or plastic wrap, then place it in the freezer overnight to set the texture and enhance flavor.
  8. Thaw Cake: Remove the cake from the freezer and let it thaw for at least one hour before applying the frosting.
  9. Prepare Frosting: Set out the unsalted butter and cream cheese for at least two hours before frosting preparation to soften them. In a mixing bowl, beat the softened butter and vanilla until combined. Then add the cream cheese and mix thoroughly.
  10. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, pulsing at low speed to prevent sugar clouds, and continue beating until the frosting is smooth and creamy.
  11. Prepare Piping Bag: Trim the pointed end of a piping bag enough to fit a large round piping tip, such as a 1A tip, inserting the tip so the end sticks out.
  12. Fill Piping Bag: Fill the piping bag with the prepared frosting, push it down to the tip, and twist the top to seal.
  13. Pipe Frosting Stripes: Starting at the bottom outer edge of the bundt cake, pipe a line of frosting up and over the top edge and let it drip into the bundt hole. Keep the tip slightly away from the cake to create rounded stripes.
  14. Repeat Piping: Continue piping evenly spaced frosting lines all around the cake, aiming to have a strip of frosting per cake slice for an even, decorative look.
  15. Finish Frosting: Spread the remaining frosting smoothly inside the center hole of the bundt cake to complete the frosting decoration.

Notes

  • Be sure to let the frosting ingredients soften at room temperature to ensure a smooth, creamy texture.
  • Freezing the cake overnight enhances its moisture retention and flavor development.
  • Use a sharp knife or baking spray to prevent sticking and ease cake removal from the bundt pan.
  • This cake is best served at room temperature after frosting for optimal texture and taste.
  • For extra lemon zest, consider adding 1-2 teaspoons of lemon zest to the batter.

Nutrition

Keywords: lemon bundt cake, lemon cake, copycat dessert, cream cheese frosting, nothing bundt cakes, lemon pudding cake, homemade bundt cake

Find it online: https://cheframiflavor.com/nothing-bundt-cakes-lemon-copycat-recipe/