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.
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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
These ingredients are pulled directly from the Nothing Bundt Cakes’ nutrition facts.
- Salted butter, melted – I always use salted butter and it looks like NBC does too! You can sub unsalted butter as needed, just be sure to throw an extra pinch of salt into the batter.
- Canola oil – I used canola oil to hold true to the original recipe. However, Vegetable or other oils should work well as a substitute.
- Granulated sugar
- Sour cream – This contributes to the ultra moist and tender texture that Nothing Bundt is famous for.
- Eggs
- Lemon juice – I just used bottled lemon juice, but if you’re feeling adventurous you can juice the actual lemon.
- Lemon oil – I really recommend my super-strength, 100% pure Lemon oil. You won’t regret it.
- Lemon zest
- All-purpose flour – Surprisingly all-purpose is wonderful here. No need for cake flour!
- Baking soda
- Baking powder
- Salt
- Whole milk
Cream Cheese Frosting
- Cream cheese, softened – You need to use the block of cream cheese, not the spreadable bagel kind!
- Butter – Again, I used salted butter.
- Powdered sugar
- Clear vanilla extract – Clear vanilla is not necessary, but it definitely makes the frosting a prettier bright white! Regular vanilla will give it a murky tint.
How to Make Lemon Cake
- 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 9in 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 9 in 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.
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 Bundt Cake
Ingredients
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.
Can I make a 9×13 pan with your Bundt Cake recipe? If so how long should I bake it. Also I live in Utah (high altitude) does any of that make a problem?
I haven’t tried that, but yes it will work! I am unsure of the cook time– I would start at 25-30 minutes and then check!
Is it possible to substitute lemon extract for lemon oil? And how much? Thanks! Looking forward to trying this.
Yes! Use the same amount of lemon extract as you would lemon oil. The flavor may be slightly less potent, but it will still taste great!
Any idea what will need to be changed to make it the white chocolate raspberry variety? Definitely going to get this recipe a try
Hi Lily! I may have something in the works for you. Stay tuned!
I made this a couple of days ago. It came out spectacular! Flavor came out even more the next day. Thank you for sharing.
Amazing!!! Such a good recipe! The only thing is that you didn’t mention the size of the Bundt pan but is such a good Bundt cake recipe! Please bring more of nothing Bundt cake copy cats! Snickerdoodle and/or strawberries and cream that are such a. Classic and delicious!
Just made this for a group of friends who wouldn’t stop raving over how delicious it was! They all asked for the recipe. This, for sure, is a keeper!
What time and temp would you suggest if using mini bunt pans?
I recommend baking at 350° for 27-30 minutes!
I’m excited to make this for an upcoming family holiday! Can you please tell me the time difference if I made it in smaller Bundt pans?
Hi! You can totally use small bundt pans instead. I recommend baking at 350° for 27-30 minutes.
Making this for Easter and I don’t have your lemon oil, so what can I use in place of it?
You can use the same amount of lemon extract!
Do you think this recipe would do well with mini Bundt cakes?
Yes! I recommend baking at 350° for 27-30 minutes.