Nothing Bundt Cake’s Lemon Cake

Our Version of Nothing Bundt Cake’s Lemon Cake is the third Nothing Bundt Cake we have duplicated in our recipe base.  Our homemade versions are easy to make and every bit as delicious.  They are definitely less expensive than the store bought version!

Nothing Bundt Cake's Lemon Bundt Cake


Nothing Bundt Cakes are a dense, rich, moist cake with a thick cream cheese frosting.  Sometimes I frost this cake like the store as seen here 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.


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.


Sometimes it can be a bit of a trick to remove the cake from the bundt pan after it is baked.   To remove the cake easily from the pan after it has cooled, 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.


Our Version of Nothing Bundt Cakes’ Lemon Cake

Save Recipe


  • 1 lemon cake mix
  • 1 3.4 oz instant lemon pudding mix (dry)
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup oil
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 1/2 cups white chocolate chips (optional)
  • Frosting
  • 2 8-oz packages of cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 3-4 cups powdered sugar
  • Raspberries and mint leaves for garnish, if desired


  • Preheat oven to 350 degrees.
  • Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter.
  • Pour cake batter into a greased Bundt cake pan (nonstick cooking spray works best).
  • Bake for 45-50 minutes.
  • Let cool for 20 minutes.
  • Remove the cake from the bundt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this.
  • Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.
  • Frosting
  • In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.
  • Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.
  • Frost the bundt cake and garnish with raspberries and mint leaves.
  • Keep refrigerated.


  1. Angela says:

    Sounds & looks incredible! Are you using the ‘new size’ cake mix – which is like 15. ‘something’ ounces? I know the frosting is very delicious, but I’ll just drizzle it with a “Lemon Glaze”, in or to keep down the calories.

  2. Fran says:

    I made the chocolate “nothing but bundt” cake, and it was delicious! My daughter-in-law, an artist, frosted it for me though!

    • Erica says:

      So glad you liked it!!! If you can, a pic and tag us on Instagram @favoritefamilyrecipes , we would love to see a picture of her creation!

  3. Stephanie says:

    I love the Nothing but Bundt cakes Lemon. I’m so exited to try this one!!!!!

  4. Angie Webb says:

    Can this recipe be used to make in a 9×13 pan if I don’t have a bundt pan?

    • Erica says:

      We haven’t tried it that way before but I am sure it would work. If you try it, let us know how it turns out!

  5. Onita Mitchell says:

    I followed this recipe to the tea and was pleased with the out come, we visit Nothing Bundt Cake kinda often and lemon is one of my favorite flavors. Job well done.

    • Echo says:

      Thank you! I’m so glad you liked it!

  6. Mike Geech says:

    Just made the lemon version for Father’s Day. followed the recipe exactly. Tasted great and was a hit. Any tricks on getting the cake itself a little lighter – seemed heavy? I used a Betty Crocker lemon cake mix. Recommendations on a better cake mix?


    • Erica says:

      If you use less pudding it should lighten it up a little bit.. 🙂

  7. Sheryl says:

    I cannot, for the life of me, figure out your method for getting the cake out of the bundt pan. I would love it if you would post a video or at least a couple of pictures showing the method. I understand the part about running the knife around the inside edges between the cake and the pan but the upside down plate portion of the description just doesn’t make any picture for me that will give me the cake on the plate correctly!

    • Erica says:

      LOVE the idea of posting a video… we are putting it on the “to-do” list. We have dozens of videos right now but none of our bundt cakes yet. The most important part is getting the pan greased and floured. Are you talking about the part where you flip the cake on to a plate?

      • Pam says:

        Just wondering….. the recipe didn’t say anything about the flour after greasing, but you mentioned it here. If so, how much flour do you use?

        • Erica says:

          Oh sorry, it must have been in the raspberry bundt cake recipe. I like to grease the pan and lightly flour (shaking out any excess into the sink, hitting the sides of the pan so there is a really light flour coating). I usually use butter to lightly grease but you can use cooking spray and then flour. Does that make sense?

          • Jennifer says:

            I ONLY use Crisco (shortening) to grease pans if I plan on removing the cake for presentation. Use a piece of waxed paper and really get the shortening in there …every single nook and cranny. Follow it with flour. Don’t even think about cooking spray. I started using shortening when I first made a lamb mold cake (where it is really, really necessary due to the complexity of the mold) and have never looked back.

  8. MMc says:

    Somehow this cake didn’t turn out for me. The flavor was terrific, but the cake was heavy as a rock. I followed the recipe, so I don’t know what happened. I wonder if the fact that I used a moist cake mix, which probably already had pudding like stuff in it, made the cake just too heavy. Also, I made half of the frosting and had plenty. Frosting recipe was very good–not too sweet.

    • Echo says:

      This is a heavier cake, as bundt cake’s are…but, not as heavy as a rock. The problem is the likely the moist cake mix because the cake is getting extra pudding. It could also be an altitude issue if you live above 3,500 feet. If this is the case, you would need to add 1 Tbsp of flour to the recipe and an additional 1 Tbsp for every 1,500 feet above that. I’m glad you enjoyed the flavor of the cake and the frosting in spite of the heaviness. Thank you for your comment!

  9. Alyson says:

    Quick question – do you use fresh lemon juice or store bought lemon juice?

    • Emily says:

      Either one works great, the fresh always seems to have a little better flavor though.

  10. geraldine ali says:

    It looks like delicious even though I never tried it yet.😉😉😉and still hoping that I could taste it so I could tell if its delicious or not.😃😃😃

  11. Audra says:

    I made the cake twice. I have been making the chocolate version for about 30 years, since I was a teen, always perfect. When I was introduced to Nothing Bundt Cakes my eyes opened to a new possibility, Ive been hooked ever since.

    I made the lemon version twice. The first time with a cooking spray with flout in it. Almost came out, but the frosting would have covered it. The top was highly carmelized, could this be due to the natural sugars in the lemon juice? The second time I only used a regular cooking spray because that is what I use for the chocolate and the receipt did not say “grease and flour” and only half came out.

    Both were very tasty and I liked the lemon juice addition. Would a lemon extract work or taste tinny? I will go back to the nonstick with flour and try again tomorrow.

    • Echo says:

      I haven’t tried it with lemon extract because I am not a fan of the taste. I have thought about trying this cake with lemon oil as a substitute for the lemon juice. I have found that the bundt pan I use does make a big difference in how the cake comes out of the pan. I’ve tried a couple of newer non-stick pans, but I keep going back to an old bundt pan I’ve had for years. It’s not a non-stick pan, but with the non-stick cooking spray it works like a charm every time. Greasing and flouring the pan should work as well.

      • Jennifer says:

        See my comment above about using shortening – not cooking spray. Also, you might like lemon emulsion if extract doesn’t work for you.

  12. Britta says:

    Would this work for their mini bundts?

    • Erica says:

      Yes, you just have to adjust cooking times. Do the “toothpick” test to know when they are done

  13. Susie says:

    I love this cake and have made in numerous times. I spray with Baker’s Joy and it always comes out beautifully. Only thing, it falls to about half the size. What can I do?

    • Erica says:

      It falls to half the size?? Can you elaborate? Does it just fill up half of the pan?

      • Susie says:

        Erica, No the batter fills up the pan and it bakes up just fine. But while it cools, it falls.

  14. Britta says:

    I wish there was a “liked it” button. This is a really good cake, but it’s not the same as the Nothing Bundt Cakes one. This recipe has the right texture, but there needs to be more lemon flavor to be a copy cat recipe.

    This recipe tastes best when refrigerated.

    • Britta says:

      I copied this review from my Pinterest one where you could pick “Loved it” or “Not for me” and forgot to edit.

      The cake is really good, just not quite the same for me. I’m toying around with brushing on a lemon flavored simple syrup to see if that fixes it for me.

    • Susie says:

      Britta – I have added a tsp of lemon flavoring to the batter. I thought the same thing.

  15. Rylie Baker says:

    BEST LEMON CAKE IVE EVER HAD!! I made this for my sister in laws birthday and everyone LOVED it. It is so moist it practically melts in your mouth. I made a cream cheese glaze to go with it. Mm mm good. I will absolutely be making this cake again. And again. And again.

    • Erica says:

      So glad you like this recipe!!! We love it too, it is perfect for Spring (if Spring will ever come this year, am I right??)

  16. Meghann says:

    This cake looks amazing. I bought a bee hive cake pan for an upcoming party. It came with a lemon cake recipe but it wasn’t quite right. I was thinking of trying this be but I am wondering if it will hold the shape of the beehive and the little bees that are part of the mold. What are your thoughts?

    • Echo says:

      I think it definitely would work. It holds the shape of the bundt pan perfectly. Good luck!

  17. Jessica says:

    I’m going to make this next week and I have a few questions. If my cake mix has pudding in it already, should I not use the additional box? I was also thinking of using a couple of drops of lemon essential oil instead of the lemon juice. Do you think that would be a mistake since there would be less liquid?

    • Echo says:

      Hi Jessica, yes – still use the pudding even if the cake mix has pudding in it. I think using the essential oil will be fine. I would put the couple of drops of essential oil in a 1/4 cup measuring cup and fill the rest of the cup with lemon juice or water. Using lemon juice will make your cake really lemon-y. It will be delicious!

  18. Jessica says:

    I knew there was another question- The white chocolate chips. The recipe says they’re optional, what do you really think? Is it better to use them or not?

    • Erica says:

      I like to use them because I never have regretted using chocolate 🙂 But some people like just the pure lemon flavor so it’s totally up to you!

Leave a Reply

Your email address will not be published. Required fields are marked *