Nothing Bundt Cakes Lemon Cake Copycat
This Nothing Bundt Cakes Lemon Cake Copycat recipe tastes just like the original! A sweet, tart cake with an AMAZING cream cheese frosting.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Keyword: Lemon Cake, Nothing Bundt Cake
Servings: 15
Calories: 627kcal
Author: Echo Blickenstaff
Hand Mixer
Mixing Bowls
Bundt Cake Pan
- 1 lemon cake mix
- 3.4 ounces lemon pudding mix dry, instant pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup oil
- 1/4 cup lemon juice (fresh lemon juice tastes best)
- 1/4 cup water
- 1 1/2 cups white chocolate chips optional
Preheat oven to 350 degrees. Gather your ingredients.
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.
Place a ziplock bag or piping bag into a cup and fill with frosting.
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.
Frost the cake in thick stripes going from the middle to the outside. Keep cake refrigerated.
Calories: 627kcal | Carbohydrates: 74g | Protein: 6g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 490mg | Potassium: 151mg | Fiber: 1g | Sugar: 51g | Vitamin A: 760IU | Vitamin C: 1.8mg | Calcium: 163mg | Iron: 1.2mg