Lemon Bundt Cake Recipe

Slice of Lemon Nothing Bundt Cake on a plate.

4.88 from 116 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 Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: Lemon Cake, Nothing Bundt Cake

Servings:

Calories: 627kcal

Author: Echo Blickenstaff

Equipment

Hand Mixer
Mixing Bowls
Bundt Cake Pan

Ingredients

1 lemon cake mix
3.4 ounces lemon instant pudding mix *IMPORTANT - SEE RECIPE NOTES
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

Frosting

16 ounces cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla extract
3-4 cups powdered sugar
raspberries for garnish (optional)
mint leaves for garnish (optional)

Instructions

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.

Video

Notes

IMPORTANT NOTE ON INSTANT DRY PUDDING MIX:

Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can't find a 3.4 ounce box, buy a 3.9 ounce box and measure out 1/2 cup (loosely packed) to use in this recipe. If you pack it down, you will need 1/2 cup plus two teaspoons.

Use fresh lemons for the brightest flavor—bottled juice just isn’t the same.
Room temp ingredients mix more smoothly for a better batter.
Mix gently to avoid a dense cake—just until combined.
Grease the pan well to help the cake release cleanly.
Check for doneness early; a few moist crumbs on the toothpick is perfect.
Cool in the pan for 15–20 minutes before turning out.
Try a lemon glaze for a quick topping, or finish with cream cheese frosting.
Sprinkle lemon zest on top for a fresh look and flavor.
Store airtight at room temp or refrigerate to keep it fresh.

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