Lemon Bundt Cake

4.22 from 51 votes
200 Comments

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This Lemon Bundt Cake recipe tastes just like a Nothing Bundt Cakes original! A sweet, tart cake with an AMAZING cream cheese frosting.

Slice of Lemon Nothing Bundt Cake on a plate.

Lemon Bundt Cake

This gorgeous Lemon Bundt Cake is just as delicious as what you can get at the Nothing Bundt Cakes store, but now you can make it right at home! The dense, rich, moist cake is bursting with lemon flavor, with the flavor and consistency of lemon pound cake. It’s topped with a light, fluffy cream cheese frosting. Make this yummy Lemon Nothing Bundt Cake for an special birthday, baby shower, or a casual Saturday evening dessert.

This is one of our most popular cake recipes! And we didn’t stop at lemon! We have copycat recipes for all the Nothing Bundt Cakes classics: Chocolate Chocolate ChipWhite Chocolate RaspberryRed Velvet and more!

Ingredients for Lemon Nothing Bundt Cake

Ingredients for this Lemon Bundt Cake

Using cake mixes helps this recipe come together in a snap! You’ll avoid having to use salt, baking powder, baking soda, etc. Here’s all you need for the best lemon bundt cake recipe ever:

  • One lemon cake mix from the store – any brand will do!
  • One package of lemon pudding mix – you’ll stir the dry instant pudding right in the batter.
  • Sour cream 
  • 4 large eggs
  • Vegetable oil
  • Lemon juice – you can use fresh lemon juice squeezed right from a lemon or you can measure ¼ cup of lemon juice from a bottle.
  • whisk in some water
  • For a richer cake, fold in some white chocolate chips into the batter using a rubber spatula.

The cream cheese frosting is so easy and can be used on dozens of treats. Here’s all you need:

  • Cream cheese – make sure it is softened at room temperature.
  • Butter – I like to use unsalted butter at room temperature.
  • Powdered sugar – use a sifter to make sure the confectioners’ sugar is nice and fine.
  • Use fresh raspberries or mint leaves as a garnish. You can also use a little lemon zest on top for a beautiful finish.

How to Frost this Lemon Bundt Cake

Sometimes I frost this cake like the store 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.

Top view of Lemon Nothing Bundt Cake.

More Than Meets the Eye

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.

Close up of a fork with a piece of lemon nothing bundt cake.

Tricks of the Trade

Sometimes it can be tricky to remove the cake from the bundt pan after baking. Here’s a tip to remove the cake once it cools.

  1. Run a knife around the outer and inner edges of the cake (between the cake and the pan).
  2. Place the plate or stand you will be using to hold the cake upside down on top of the bundt pan.
  3. 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.
  4. 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.
  5. If not, flip the platter and bundt pan over again and start over by running the knife around the edges of the pan.

What Readers are Saying About this Recipe

“I have made this cake from this recipe so many times I figure it is way past time I gave a review. It is a delicious moist cake and the frosting is to die for. I do not add all the powdered sugar (usually around 2 cups) and I grate a little lemon zest along with the raspberries and mint leaves for the top. This is one of my go to recipes when I want to impress!!!” – Rosie G.

“Amazing! I’ll never spend $30 on the real deal Bundt cake ever again. This recipe is as good, if not BETTER! Thank you for sharing! It was delicious!!” – Michelle

“I even made this Gluten Free using Magnolia Mixes GF Lemon pound cake mix. I also zested my lemon before juicing it. The non-gluten free family and friends could not believe how good it tasted! Thank you!” – Leah N.

More Nothing Bundt Cake Copycat Recipes

  • Carrot Cake – I found a new way to use all of the same ingredients, including the ease of a cake mix, yet give the cake a lighter texture that is similar to the Nothing Bundt Cake texture.
  • White Chocolate Raspberry Cake – White chocolate chips and a raspberry filling give this cake so much flavor!
  • Try the Pumpkin Chocolate Chip Cake – A rich and moist pumpkin cake that is perfect for the holidays.
  • Chocolate Chocolate Chip Cake– This Bundt Cake is rich, moist, and delicious! Our recipe tastes just like the cake you can get at the shop.
  • Red Velvet Cake – The cake is rich and chocolatey and it is topped with a sweet cream cheese frosting.
Serving slice of lemon nothing bundt cake.

Nothing Bundt Cakes Lemon Cake Copycat

4.22 from 51 votes
This Nothing Bundt Cakes Lemon Cake Copycat recipe tastes just like the original! A sweet, tart cake with an AMAZING cream cheese frosting.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 15

Equipment

  • Hand Mixer
  • Mixing Bowls
  • Bundt Cake Pan

Ingredients

Frosting

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients.
    Ingredients for Lemon Nothing Bundt Cake
  • 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).
    Batter in a bundt pan for Lemon Nothing Bundt Cake
  • Bake for 45-50 minutes. Let cool for 20 minutes.
    Baked Lemon Nothing Bundt Cake in a bundt pan.
  • 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.
    Unfrosted Lemon Nothing Bundt Cake.

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.
    Frosting whipped in a bowl for lemon nothing bundt cake.
  • Place a ziplock bag or piping bag into a cup and fill with frosting.
    Frosting loaded in a piping bag using a cup for lemon nothing bundt cake.
  • Snip the corner of the bag. You want a thick frosting strip, so make sure the hole is big enough to let out the right amount of frosting.
    Cutting the tip of the piping bag for Lemon Nothing Bundt Cake.
  • Frost the cake in thick stripes going from the middle to the outside. Keep cake refrigerated.
    Top view of Lemon Nothing Bundt Cake.

Nutrition Information

Calories: 627kcalCarbohydrates: 74gProtein: 6gFat: 35gSaturated Fat: 16gCholesterol: 105mgSodium: 490mgPotassium: 151mgFiber: 1gSugar: 51gVitamin A: 760IUVitamin C: 1.8mgCalcium: 163mgIron: 1.2mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. 5 stars
    I can’t get over how good this is. This was my first Bundt cake, so I followed the directions exactly and it was delicious. Thanks!

    1. I haven’t tried cooking this in a bundtini, so I would just start with about 25 minutes and then check on them every few minutes.

  2. I don’t know what I did wrong, but for the first time in all my baking years, my bundt cake shrunk. It’s only about 3 inches high. I was so excited watching it bake as it rose to the very top of the pan. After 45 minutes I tested it and it was beautifully done. Let it cool for 10 minutes in the pan and when I came back to flip it, it had shrunk at least an inch. I covered & refrigerated it overnight and it tastes fantastic! BUT….this was a trial run for a bake sale item and it’s so tiny. What could I have done wrong?

    1. The two most common factors in cakes falling is moisture and oven temperature. Do you live somewhere humid?

    2. 5 stars
      I have made this cake from this recipe so many times I figure it is way past time I gave a review. It is a delicious moist cake and the frosting is to die for. I do not add all the powdered sugar (usually around 2 cups) and I grate a little lemon zest along with the raspberries and mint leaves for the top. This is one of my go to recipes when I want to impress!!! ❤️

    1. We haven’t tried using a lemon jello mix, so I unfortunately can’t say one way or another. Let us know how it goes if you do try it!

  3. Hi! What is the lemon pudding? What did you use? Also, do you prepare the cake mix like the box says and then you add the 4 eggs + oil or does your recipe already account for it? Thank you!

    1. The lemon pudding is a dry instant pudding mix. You can find it by the Jello on the baking aisle of most grocery stores. You don’t prepare the cake mix, you just add it in with the listed ingredients. Hope this helps!

  4. My cake took almost 65 min to cook. The crack was wet while the outside was done. It looks dark but per my dark pan they always are so that’s no biggie. Its beautiful and tastes delicious. I have made this for years.

  5. As someone who worked at NBC, I would suggest changing the lemon juice for lemon extract and the lemon pudding mix for vanilla pudding mix. Or even getting rid of the pudding mix all together. Also get rid of the white chocolate chips. NBC’s lemon cake is strictly that– a lemon based cake. It’s not a white cake so there’s no white chocolate in it. This is really good recipe for just a lemon bundt cake, but it’s not the best dupe for NBC’S cake.

    1. I never recommend lemon extract! It tastes horrible! Every recipe I have ever put it in is wretched. If you want more lemon, use lemon zest! But any recipe that has lemon extract RUN from!

      1. Put 2 drops of lemon extract in a 1/4 cup measuring cup then fill it with water. This will give the same lemon flavor as 1/4 cup lemon juice. Thanks for asking!

  6. 4 stars
    The results were pleasing and it was a great week night recipe for a lemon bundt cake to bring to work the next day. I made the cake after work and then wrapped and kept in the refrigerator. I woke up a 1/2 hour early and made the frosting. It was moist and tasted very good and people at work enjoyed it. I added one cup of white chocolate chips just because I wasn’t sure how it would turn out. They added a little texture which wasn’t too sweet. I also used real lemons for the juice. I decorated it like like a Nothing bundt cake and put lemons in the middle. The only difference is that I don’t think it had the height that I would have liked but it was fine. Thank you so much for this recipe.

  7. My cake was very dark, almost looks burnt…..I did cook it for around an hour because at the 45 and the 50 minute mark, the cake wasn’t done. Any insight as to why it got so dark? Thanks you!

    1. What kind of pan were you using? Sometimes different metals and coatings can transfer heat at different speeds.

  8. 5 stars
    Amazing! I’ll never spend $30 on the real deal Bundt cake ever again. This recipe is as good, if not BETTER! Thank you for sharing! 🍋 It was delicious!!

  9. 5 stars
    I even made this Gluten Free using Magnolia Mixes GF Lemon pound cake mix. I also zested my lemon before juicing it. The non-gluten free family and friends could not believe how good it tasted! Thank you!

  10. 5 stars
    Turned out perfectly. I added 5 extra mins to the bake time because I was worried it would collapse but it came out perfectly and I will try each time cutting the time back. This is just as good as the real ones. Thank you for sharing!!!

  11. I’m gonna TRY TO make this delicious lemon cake for my granddaughter for thanksgiving tomorrow I pray that you can respond quickly my granddaughter LOVES LEMON NOTHING BUNDT CAKES so I wona NAIL IT!! I wanted to see if you could tell me what box cake brand would you suggest and is it crucial to let the cake be refrigerated for a day or is it optional if I have to I will thank you for reading

    1. Hi! I am so sorry we didn’t respond back sooner, we were spending Thanksgiving with family. I hope your cake turned out well! Brand of cake mix doesn’t really matter with this recipe, and if you don’t have the time to refrigerate overnight, you can just put it in the freezer for 30 mins – 1 hr instead.

  12. The store didn’t have lemon instant pudding so I used vanilla. Instead of sour cream I used 2 small Greek lemon yogurts. I also used my stoneware 6 buntini pan. Tasted warm out of oven and was yummy! In fridge now.
    I’ll just dust with powered sugar as I’m not a huge frosting fan.

  13. Can I freeze these ahead of time? If so, can I frost them and then freeze them or should I avoid frosting them until I thaw them?

      1. My daughter’s wedding cake was a NBC. They explained how to freeze it. Place cake on the LID of a plastic bowl that will hold the etire cake. Freeze frosted cake unwrapped. When completely frozen, put the bowl itself on the lid. We ate that cake a year later and it was perfect!

  14. I would like to know if I could use this recipe and add raspberries to copy their seasonal lemon raspberry Bundt cake

    1. If you do, I would use freeze dried raspberries. Adding fresh raspberries will introduce too much liquid to the cake batter. Hope this helps!

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