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Moist and fluffy Copycat Nothing Bundt Cake (Lemon) with cream cheese frosting.

Copycat Nothing Bundt Cake (Lemon)

A homemade version of the popular Nothing Bundt Cake, this moist lemon cake is topped with creamy frosting and is perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt A pinch of salt
  • 1/2 cup Unsalted butter Room temperature
  • 1 cup Granulated sugar
  • 3 large Eggs Room temperature
  • 1 cup Sour cream This is the moisture hero
  • 1 pkg Instant vanilla pudding mix Just the dry mix
  • Zest of 2 lemons Lemon zest
  • 1/4 cup Fresh lemon juice
  • 1/2 tsp Lemon extract Optional but helpful
  • 1 tsp Vanilla extract
  • Splash Milk or buttermilk To loosen the batter if needed
Frosting Ingredients
  • 8 oz Cream cheese Softened
  • 1/2 cup Butter Softened
  • 4 cups Powdered sugar
  • 1/4 tsp Salt A tiny pinch
  • 1 tsp Vanilla extract
  • Zest or juice Lemon zest or a few drops of lemon juice Optional for frosting

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease and flour a 10 to 12 cup bundt pan very well.
  2. In a bowl, whisk flour, baking powder, salt, and the dry pudding mix. Set aside.
  3. In a separate large bowl, beat the butter and sugar until it looks lighter and a bit fluffy, about 2 to 3 minutes.
  4. Add eggs one at a time, mixing just until each one disappears into the batter.
  5. Mix in sour cream, vanilla, lemon zest, lemon juice, and lemon extract if using.
  6. Add the dry ingredients in two additions, mixing on low just until combined. If the batter feels super thick, add a splash of milk.
  7. Pour into the bundt pan and smooth the top.
Baking
  1. Bake about 40 to 50 minutes. Start checking around 40 minutes. A toothpick should come out with a few moist crumbs, not raw batter.
  2. Cool in the pan for 10 to 15 minutes, then flip onto a rack. Let it cool completely before frosting.
Frosting
  1. While the cake cools, make the frosting by beating cream cheese and butter until smooth.
  2. Add powdered sugar a little at a time. Add vanilla, pinch of salt, and a bit of zest if you want it extra lemony.
  3. Ensure the frosting is thick enough to pipe or spread without sliding off.

Notes

For decoration, pipe frosting in stripes down the sides, drizzle warm frosting, or add fresh lemon zest on top. Store covered in the fridge due to cream cheese frosting. The taste improves after a day.