Copycat Nothing Bundt Cake Recipe (Tastes Spot On)

This copycat Nothing Bundt Cake recipe is spot on! Its moist, dense, and delectably fresh lemon flavor will make you think you got it from the actual bakery. On top of that, you’ll love how easy it is to satisfy that sweet tooth dessert craving with this recipe!

The Best Lemon Bundt Cake Recipe

Nothing Bundt Cakes is a bakery chain that makes the most delicious bundt cakes. They’re dense, buttery, moist cakes with a thick layer of frosting.

I’m obsessed with every single one of their cakes, but the lemon is my favorite. So, that’s why I finally created a copycat recipe for their lemon bundt cake, and I think it’s pretty darn close to the real thing!

It’s made entirely from scratch, and it’s way better than a bundt cake made from cake mix! It has a fresh lemon flavor that brings the fresh flavors of spring right to your tastebuds.

Ingredients Needed

For the cake:

• 1 cup butter, softened to room temperature
• 2 cups granulated sugar
• 2 tablespoon lemon zest
• 4 eggs, large
• ¾ teaspoon salt
• 2 teaspoon baking powder
• 2 ¾ cup all-purpose flour
• 3 tablespoon cornstarch
• ½ cup milk 
• ¼ cup fresh lemon juice
• ¼ cup Greek yogurt
• 1 teaspoon vanilla extract

For the lemon icing:

• 1 ½ cups powdered sugar
• 2-3 tablespoon lemon juice
• 1 teaspoon lemon zest

How To Make a Nothing Bundt Cake

Step 1: Cream the butter. Preheat your oven to 350°F (180ºC). Then, cream the butter with the sugar and lemon zest with an electric mixer until light and fluffy, about 1-2 minutes. Add the eggs, one at a time, beating well after each addition.

Step 2: Combine dry ingredients. In a separate bowl, whisk the salt, baking powder, all-purpose flour, and cornstarch together. Then, set it aside for later.

Step 3: Combine wet ingredients. Mix the lemon juice, milk, and vanilla extract together and then set this aside too.

Step 4: Combine ingredients. Take turns pouring a bit of the flour mixture and then a bit of the milk mixture into the butter and stir to combine. Repeat this process until all of the ingredients are combined. Lastly, add in the sour cream and mix it into the batter until it’s just combined.

Step 5: Bake. Grease your bundt cake pan well and pour the batter evenly into the pan. Bake for 45-55 minutes or until a toothpick comes out clean. Allow the cake to cool for about 10-15 minutes before removing it from the bundt pan. Then, let it finish cooling on a wire rack or plate.

Step 6: Make the lemon icing. Whisk powdered sugar, lemon juice, and lemon zest together. Once combined, drizzle over the cooled cake. Allow the icing to set, about 5 minutes, before serving.

How To Store Lemon Bundt Cake

Store any leftover bundt cake in an airtight container at room temperature for up to 3 days. However, just keep in mind that it will last longer when stored in the fridge. Store in the fridge it will last up to 5 days.

You can also store it in the freezer for up to 6 months. To store it that way, just wrap it in plastic wrap and then place the slices in a freezer-safe bag.

More Bundt Cake Recipes

• Cinnamon Bundt Cake
• Apple Bundt Cake
• Italian Hangover Cake
• Pineapple pound cake

Yield: 12 servings

Copycat Nothing Bundt Cake Recipe (Tastes Spot On)

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This Nothing Bundt Cake copycat recipe is spot on! Its moist, dense, and delectably fresh lemon flavor will make you think you got it from the actual bakery. You're going to love how easy it is to satisfy that sweet tooth dessert craving with this recipe!

Ingredients

For The Cake

• 1 cup butter, softened to room temperature
• 2 cups granulated sugar
• 2 tablespoon lemon zest
• 4 eggs, large
• ¾ teaspoon salt
• 2 teaspoon baking powder
• 2 ¾ cup all purpose flour
• 3 tablespoon cornstarch
• ½ cup milk
• ¼ cup fresh lemon juice
• ¼ cup greek yogurt
• 1 teaspoon vanilla extract

For The Lemon Icing

• 1 ½ cups powdered sugar
• 2-3 tablespoon lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 350°F (180ºC).

1. With an electric mixer, cream the butter with the sugar and lemon zest, until light and fluffy, about 1-2 minutes.
2. Add in the eggs, one at a time, beating well after each addition.
3. In a separate bowl, whisk salt, baking powder, all-purpose flour, and cornstarch together. Set aside.
4. Mix lemon juice, milk, and vanilla extract together.
5. Alternately, add the flour mixture and milk mixture to the butter mixture. 
6. Mix until everything is just combined.
7. Add in sour cream and mix until just combined.
8. Grease your bundt cake pan well and pour the batter evenly into the pan. Bake for 45-55 minutes or until a cake tester comes out clean.
9. Allow to cool for about 10-15 minutes, remove the cake from the bundt pan, and let it finish cooling on a wire rack or plate.
10. For the icing: whisk powdered sugar, lemon juice, and lemon zest together. Once combined, drizzle over the cooled cake. Allow the icing to set, about 5 minutes, before serving.

Nutrition Information:

Yield:

12

Serving Size:

1 slice

Amount Per Serving:

Calories: 466Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 104mgSodium: 382mgCarbohydrates: 73gFiber: 1gSugar: 48gProtein: 6g

© I’m Hungry For That

Cuisine:

American
/

Category: Dessert

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