Lemon Bundt Cake Recipe

Anytime I ask for recipe ideas, I am bombarded with requests for a copycat recipe for Nothing Bundt Cakes’ Lemon Cake. Well, the day has finally come and all of your citrusy dreams are about to come true! 

First, you need to know that I take the development of copycat recipes very seriously. On my websites you can find the 108+ copycat recipes that I’ve developed over the last 7 years. So I was completely amped about this challenge. 

To start, I consulted the actual ingredient list from Nothing Bundt Cakes’ website. And through lots of experimenting and yummy taste tests, I finally nailed it. 

This lemon bundt cake recipe is every bit as light and refreshing as the original! It contains a tender, moist crumb that is bursting with sweet and tangy lemon and a thick, velvety smooth cream cheese frosting piped on top. I promise you’re going to love it! And bonus, it didn’t cost anywhere near $30+ to make.

Lemon Nothing Bundt Cake Ingredients

How to Make Lemon Cake

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
3. While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
4. Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
5. Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
6. Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
7. Spray a 9in bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
8. Pour the finished batter into the prepared 9 in bundt pan.
9. Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
10. Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
11. Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
12. Add the powdered sugar and mix well. 
13. Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
14. Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
15. Use an offset spatula to smooth the frosting in the center of the bundt cake.
16. Serve and enjoy! Store in the fridge for up to 4 days.

How should I store Nothing Bundt Cake?

This lemon cake needs to be refrigerated! Store in the fridge for up to 4 days. When you’re ready to enjoy, you can allow the cake to sit at room temperature to soften prior to serving.

Lemon Lovers, Check These Out!

• Lemon Pie 
• Lemon Brownies
• Lemon Blueberry Cookies

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Lemon Bundt Cake

This is the best copycat recipe for the Lemon Bundt Cake from Nothing Bundt Cakes. It is moist and fluffy with a bright citrusy kick and a velvety cream cheese frosting.

Course Dessert

Keyword Lemon bundt Cake, lemon cake, Nothing Bundt Cakes

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 16 servings

Calories 388kcal

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup canola oil
• 2 cups granulated sugar
• 2/3 cup sour cream
• 4 eggs
• 1/4 cup lemon juice
• 1 tbsp lemon oil
• zest of 1 lemon
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2/3 cup whole milk

Cream Cheese Frosting

• 12 oz cream cheese, softened (the block kind)
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 1 tbsp clear vanilla extract

Instructions

• Preheat the oven to 350°F.
• In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
• While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
• Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
• Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
• Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
• Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
• Pour the finished batter into the prepared bundt pan.
• Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
• Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
• Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
• Add the powdered sugar and mix well.
• Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
• Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
• Use an offset spatula to smooth the frosting in the center of the bundt cake.
• Serve and enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 388kcal | Carbohydrates: 71g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 217mg | Potassium: 68mg | Fiber: 1g | Sugar: 55g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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The post Lemon Bundt Cake  appeared first on Cookies for Days.

Copycat Starbucks Cake Pop Recipe

Not to toot my own horn, but my popular method for making cake pops is insanely easy and this Starbucks cake pop recipe is no different. Here’s the secret: making homemade cake pops doesn’t have to be difficult to be beyond yummy! All you have to do is throw AN ENTIRE CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment and add a little powdered sugar and vanilla to create the best dupe for the popular Starbucks cake pop you’ll find on the internet.

Starbucks Cake Pops Price

In the name of research, I bought two cake pops and it was over SEVEN DOLLARS. For two! So obviously, once I had perfected my Starbucks cake pop recipe, I calculated how much my homemade version cost. With this recipe, you can make 24 cake pops for only $8, which means each individual cake pop is ONLY $0.35 FOR EACH CAKE POP. And if we’re being honest, I liked my cake pops better.

 Starbucks Cake Pop ingredients

• Vanilla cake mix – You’ll also need all of the ingredients on the back. Bake this as normal! 
• Powdered sugar
• Vanilla extract
• Light pink color melts – You can choose a different color if you’d like, but to be the Starbucks dupe you need it to be pink. 
• White nonpareils sprinkles – This is optional, but again, to stay true to Starbucks you’ll need these! 
• Lollipop sticks

How to make Starbucks Cake Pops

1. Prepare and bake the cake mix according to the boxed directions.
2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! if so, it will have a harder time coming together)
3. Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
4. Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
5. Place the cake balls on a cookie sheet and then into the freezer to chill. 
6. Melt the colormelts. 
7. Once the chocolate coating is melted, remove the cake balls from the freezer.
8. Dip each lollipop stick into the candy melt and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
9. Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
10. Once the chocolate is set on the sucker sticks, pour the remaining melted candy melt into a tall, skinny jar or glass.
11. Dip the cake pops one by one in the candy melt and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.
12. Allow the candy melt to set while the cake pop is right side up, you can poke holes into a cardboard box or foam block to help them stand up straight to dry, if desired.
13. Serve as is or package up individually in bags with ribbon if desired.
14. Enjoy! Store at room temp for up to 3 days.

How to store this Starbucks Birthday Cake Pop Recipe

Once your cake pops have set, store in an airtight container at room temperature for up to 3 days.

Starbucks Birthday Cake Pop FAQs

Other Copycats to Love

• Starbucks Cranberry Bliss Bars
• Great Harvest Oatmeal Cookie
• Small Crumbl Sugar Cookie Recipe

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Birthday Cake Pop (Starbucks)

Ever since I released my ultra easy cake pop recipe (that now has over 19.7 MILLION views on social) I’ve been getting requests to make a Starbucks Birthday Cake Pop. This recipe for Starbucks cake pops is the perfect copycat and is SO easy.

Course Dessert

Cuisine American

Keyword cake pops, starbucks cake pop

Cook Time 20 minutes minutes

Servings 24 cake pops

Calories 85kcal

Ingredients

• 1 box vanilla cake mix (plus the ingredients on the back)
• 1/4 cup (27g) powdered sugar
• 1/2 tsp vanilla extract
• 12 oz light pink color melts
• white nonpareils sprinkles
• 24 lollipop sticks

Instructions

• Prepare and bake the cake mix according to the boxed directions.
  1 box vanilla cake mix
• Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! if so, it will have a harder time coming together)
• Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
  1/4 cup (27g) powdered sugar , 1/2 tsp vanilla extract
• Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
• Place the cake balls on a cookie sheet and then into the freezer to chill.
• Melt the colormelts.
  12 oz light pink color melts
• Once the chocolate coating is melted, remove the cake balls from the freezer.
• Dip each lollipop stick into the candy melt and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
  24 lollipop sticks
• Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
• Once the chocolate is set on the sucker sticks, pour the remaining melted candy melt into a tall, skinny jar or glass.
• Dip the cake pops one by one in the candy melt and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.
  white nonpareils sprinkles
• Allow the candy melt to set while the cake pop is right side up, you can poke holes into a cardboard box or foam block to help them stand up straight to dry, if desired.
• Serve as is or package up individually in bags with ribbon if desired.
• Enjoy! Store at room temp for up to 3 days.

Nutrition

Calories: 85kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.1g | Sodium: 149mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 10g | Calcium: 47mg | Iron: 0.4mg

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• Oreo Truffle Cookie Bars 
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The post Starbucks Birthday Cake Pop Recipe appeared first on Cookies for Days.

This is the easiest Cake Pops Recipe

People make cake pops out to be a lot harder than they need to be. Cake pops don’t need to be difficult to be extremely delicious, moist, and in my opinion, better than the kind that can be purchased at a popular coffee shop. My cake pops recipe takes all of the difficulty out of this trendy treat by omitting the frosting (yep, you read that right!). Instead of relying on the sticky frosting to meld these together, you simply throw AN ENTIRE CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment and be amazed as the heat from the cake binds it together into the *perfect* cake pop batter. It’s so easy it’s almost criminal.

Why you’ll love this Easy Cake Pop Recipe

Instead of slaving in the kitchen and coating your hands with a gloopy frosting + cake mix, my ultra easy cake pops recipe allows you to instantly create an incredibly delicious cake pop batter in a matter of seconds AND keep your hands clean. You’ll love how versatile they are, with the ability to switch up your flavors by simply using a different cake mix or alternate flavor of candy melts. Join the millions of people who are making cake pops my easy way and let me know what you think!

Cake Pop Ingredients

• Chocolate cake mix + ingredients on the back – This recipe will work with any cake mix! 
• Chocolate candy melts – Choose whatever type of chocolate you’d like. For this chocolate cake pop I used milk chocolate candy melts. 
• Lollipop sticks
• Sprinkles, optional

How to make Cake Pops

1. Prepare and bake the cake mix according to the boxed directions.
2. Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. Be careful not to over bake your cake here! If you have a dry cake, it won’t mix into a Doug like it should.
3. Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
4. Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
5. Place the cake balls on a cookie sheet and then into the freezer to chill. 
6. While the cake balls are chilling, melt the chocolate.
7. Once the chocolate is melted, remove the cake balls from the freezer.
8. Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
9. Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
10. Once the stick and chocolate are set, pour the melted chocolate into a tall, skinny jar or glass.
11. Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.
12. Allow the chocolate to set while the cake pop is right side up, you can poke holes into a cardboard box to help them stand up straight to dry, if desired.
13. Serve as is or package up individually in bags with ribbon if desired.
14. Enjoy! Store at room temp for up to 3 days.

How much frosting is needed for Cake Pops?

This recipe actually doesn’t call for any frosting! This means your cake pops won’t be sickly sweet and are insanely easy! The steam from the hot cake will magically help bind everything together.

Tips for making Easy Cake Pops

How to melt chocolate for Cake Pops

Simply follow the instructions on the candy melt package! I usually just throw them in a microwave-safe bowl and microwave in increments of 30 seconds, stirring in between until completely melted.

How to dip Cake Pops

By cementing the sucker stick into your cake pop, the dipping process becomes so much easier! Simply dip your cake pop into the melted chocolate, swirl to coat and then shake any excess off. Easy-peasy!

Cake Pops Recipe Variations

Cake Pop Flavors

The best part about this recipe is how versatile it is. You can easily switch up your flavors by choosing a different cake mix and chocolate combo. Some of my favorites are red velvet cake + white chocolate, chocolate chocolate, white cake and chocolate frosting – the list goes on and on!

How to make Cake Pops without frosting

This is the EASIEST cake pop recipe you will find on the internet. The trick is to bake the cake until just done and then toss the entire hot cake into a mixer. Seriously. The steam from the hot cake magically works to bind everything together without the added mess (and sticky sweetness) of frosting.

Cake Pop Decorating Ideas

I like to top my cake pops with festive sprinkles, but you can definitely be as creative as you’d like. I love the look of drizzling a different type of chocolate on top of the cake pops to give it a professional finish.

How to display Cake Pops

I love using this cake pop display stand while I am dipping them because it makes my life so much easier. And once your cake pops are set, you can use it as a display stand! You can also wrap each individual cake pop in cellophane and tie it with a ribbon to take it to the next level.

How to store Cake Pops

Once your cake pops are set, you can store them in an airtight container at room temperature for up to 3 days.

Can you freeze Cake Pops?

Yes, you can! Once your cake pops are set, place in a freezer bag and store for up to 3 months. Careful where you put them in your freezer though, to avoid being squished.

Do Cake Pops need to be refrigerated?

Because these cake pops don’t contain frosting, they do not need to be refrigerated!

How long do Cake Pops last?

Your cake pops will stay fresh, moist, and delicious for up to 3 days.

Other sweet favorites to try

• Cookies and Cream Lofthouse Cookies
• Nutter Butter Cookies
• Chocolate Whoopie Pie Recipe

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Easy Cake Pops

Ultra moist, delicious and EASY, this is the best homemade cake pop recipe you’ll find on the internet. With over 7.1 MILLION Instagram views and 12.6 MILLION on TikTok this is my most popular recipe of 2023.

Course Dessert

Cuisine American

Keyword cake pops

Prep Time 29 minutes minutes

Cook Time 25 minutes minutes

Servings 24 servings

Ingredients

• 1 chocolate cake mix + ingredients on the back
• 12 oz chocolate candy melts
• 24 lollipop sticks
• sprinkles, optional

Instructions

• Prepare and bake the cake mix according to the boxed directions.
  1 chocolate cake mix + ingredients on the back
• Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
• Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
• Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
• Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
  12 oz chocolate candy melts
• Once the chocolate is melted, remove the cake balls from the freezer.
• Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
  24 lollipop sticks
• Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
• Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
• Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles, if desired.
  sprinkles, optional
• Allow the chocolate to set while the cake pop is right side up, you can poke holes into a cardboard box to help them stand up straight to dry, if desired.
• Serve as is or package up individually in bags with ribbon if desired.
• Enjoy! Store at room temp for up to 3 days.

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
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• Neapolitan Cookies 

The post Homemade Cake Pops appeared first on Cookies for Days.