How to Make A Copycat Lemon Nothing Bundt Cake Recipe

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Are you ready for the best lemon bundt cake ever? Hold on to your hats and get ready for this copycat Lemon Nothing Bundt Cake recipe!

This easy lemon bundt cake recipe is perfect for lemon lovers and anyone wanting a touch of nostalgia in their dessert. It turns simple ingredients into a gorgeous cake, and also a moist cake that echoes the best of old-fashioned cooking while using up pantry staples, too. 

What is Lemon Nothing Bundt Cake?

Lemon Nothing Bundt Cake is simply a lemon bundt cake from the trendy Nothing Bundt Cakes bakery chain. In fact, Nothing Bundt Cakes are so well-loved that they’ve spawned a ton of copycat recipes. And by the way, watch out for my Carrot Nothing Bundt Cake recipe, which is coming soon. 

Not all of us can afford to shop at the Nothing Bundt Cakes store. And many of us can’t afford to. So here’s my take on Nothing Bundt Cakes lemon cake.

It turned out pretty well. In fact, my 10-year-old daughter says this is the best lemon bundt cake recipe ever! But she says the same thing about my Lemon Meltaway Cookies. This would be a good follow up to a light spring or summer lunch of my Crunchy Kale Salad with Condensed Milk Buns on the side.

I made this in a bundt cake pan, which gives it a distinctive doughnut shape. However, you could also make mini lemon bundt cakes with smaller cake pans.

One of the reasons this lemon cake recipe really stands out is because it calls for fresh lemon syrup as well as the lemon frosting. And of course, there are the pretty candied lemon slices as toppings.

The next time I make it, I’m going to try topping it with lemon curd and whipped cream. The cake itself is flavored with fresh lemon juice and lemon zest, creating a fresh lemon flavor throughout.

This old-fashioned lemon cake is delicious and also so pretty, perfect for any special occasion or as a centerpiece for Sunday dinner.

A Very Long List of Ingredients

The key to this delicious lemon pound cake lies in its fresh and simple ingredients. Even better, this recipe is a great way to use up the last few eggs in the carton, or that 1/2 cup of sour cream in the bottom of the container.

Here’s what you’ll need.

Cake Ingredients

• 2 3/4 cups (or 350g) all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 cups of sugar
• Fresh lemon zest from three actual lemons
• 2 sticks of butter at room temperature
• 4 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 tablespoons vegetable oil

Syrup Ingredients

• 1/3 cup warm lemon juice (about 3 lemons)
• 1/2 cup sugar

Frosting Ingredients

• 2 1/2 cups powdered sugar, sifted
• 4-6 tablespoons lemon juice (about 3 lemons)

For Candied Lemon Slices

• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice (about 1/2 a lemon)
• 1-2 lemons

How to Make Copycat Lemon Nothing Bundt Cake

Don’t let that long list of ingredients discourage you. We’ll just take it step by step and you’ll have a showpiece lemon cake in no time.

Prepare the Cake Batter

The first thing to do is to mix the flour, baking soda, baking powder, and salt in a medium bowl.

Then, in a separate bowl, using an electric mixer or stand mixer, whip the butter and sugar at medium to high speed until creamy and fluffy. Incorporate the lemon zest.

 Next, mix the eggs one at a time, followed by the vanilla, lemon juice, sour cream, and oil until each ingredient is fully incorporated.

  Gradually add the flour mixture half a cup at a time, mixing until the batter is smooth with no clumps.

Bake That Lemon Bundt Cake

  Now, just let the batter sit while you preheat the oven to 350°F (about 175°C).

  Then grease your bundt cake pan thoroughly with cooking spray or butter, and pour the cake batter into the pan and smooth the top.

  Next, bake the copycat lemon nothing Bundt cake for 45-55 minutes until a tester comes out with just a few moist crumbs attached.

  Now let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Prepare the Frosting and Lemon Syrup

These next two steps are super easy. In fact, if you’re baking or cooking with kids in the house, get their help on these activities.

For the syrup, combine the warm lemon juice and sugar in a small bowl until the sugar is dissolved. Brush the syrup over the warm cake to soak in.

For the frosting, mix the powdered sugar with lemon juice to the desired consistency. Then go ahead and drizzle that frosting over the top of the cake.

This Lemon Nothing Bundt Cake recipe has a strong lemony flavor. Whether you’re looking to use leftover lemons or need a frugal yet pretty dessert, this cake promises to deliver on taste and tradition.

Lemon Nothing Bundt Cake FAQs

You have questions? I have answers! And if you don’t see the answer you need below, just add it in the comments and I’ll answer it there.

Can I make this cake ahead of time?

Yes, you can prepare this amazing lemon bundt cake a day in advance. To keep it moist, wrap it in plastic wrap at room temperature. Frost the cake on the day you plan to serve it for the best results.

What makes this cake moist?

Unlike some of my other recipes, like my coconut cupcakes with lime icing, the secret to this cake’s incredible moisture is the sour cream and lemon juice syrup. These ingredients add so much flavor and keep the cake moist and flavorful for days.

How can I get my bundt cake to release easily from the pan?

The best way to make sure your cake slides out of the baking pan without sticking is to grease your bundt pan thoroughly with butter or non-stick spray. (I really, really prefer butter.) Then let the cake cool in the pan on a wire rack for about 10 minutes before turning it out.

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