Nothing Bundt Cakes Lemon Cake Copycat
A delicious copycat recipe for the famous Nothing Bundt Cakes lemon cake! This moist, tangy lemon bundt cake is topped with a creamy cream cheese frosting that's absolutely irresistible. Perfect for special occasions or whenever you need a little slice of sunshine.
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes.
- 3
If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter.
- 4
Pour cake batter into a greased bundt cake pan (nonstick cooking spray works best).
- 5
Bake for 45-50 minutes.
- 6
Let cool for 20 minutes.
- 7
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.
- 8
Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.
- 9
**Frosting:** In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.
- 10
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.
- 11
Frost the bundt cake and garnish with raspberries and mint leaves.
- 12
Keep refrigerated.
- 13
**Note:** Instead of using the frosting or glaze, we use Argentinian dulce de leche.