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 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.