Go Back
–+ servings
Aerial view of a copycat Nothing Bundt Cake Lemon Bundt Cake. The cake is piped with thick cream cheese stripes and topped with a lemon slice in the center.

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.
5 from 7 votes
Print Pin
Prep Time: 30 minutes
Cook Time: 1 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.
Find Cookies for Days on Instagram!Follow @cookiesfordaaays for new recipes daily!

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
QR Code linking back to recipe