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+ servings
Lemon Bundt Cake topped with raspberries with a slice cut out.

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.
Course Dessert
Cuisine American
Keyword Lemon Cake, Nothing Bundt Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 15
Calories 627kcal
Author Echo Blickenstaff




  • 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.


  • 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.


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