Nothing Bundt Cakes Lemon Cake Copycat
User Reviews
4.9
Nothing Bundt Cakes Lemon Cake Copycat
Description
Nothing Bundt Cakes Lemon Cake Copycat blends lemon cake mix with lemon pudding and sour cream, resulting in a moist texture balanced by the acidity of fresh lemon juice. White chocolate chips, when included, add creamy sweetness amidst the cake's soft crumb. The cake is baked in a bundt pan and cooled before refrigeration overnight to set its structure for frosting. The frosting combines softened cream cheese and butter with vanilla and powdered sugar, creating a rich, smooth topping. Optional garnishes of raspberry and mint leaves highlight the lemon's brightness.
The baking and chilling steps ensure the cake slices cleanly and the flavors meld well. It pairs nicely with tea or coffee and is suitable for sharing at gatherings. The notes advise measuring lemon pudding mix carefully due to package size variations.
Ingredients
- 1 lemon cake mix
- 3.4 ounces lemon instant pudding mix *IMPORTANT - SEE RECIPE NOTES
- 1 cup sour cream
- 4 large egg
- 1/2 cup neutral cooking oil generic cooking oil
- 1/4 cup lemon juice (fresh lemon juice tastes best)
- 1/4 cup water
- 1 1/2 cups white chocolate chips optional
Frosting
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
- raspberry for garnish (optional
- mint for garnish (optional, leaves
Instructions
- Preheat oven to 350 degrees. Gather your ingredients.
- Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter. Pour cake batter into a greased bundt cake pan (nonstick cooking spray works best).
- Bake for 45-50 minutes. Let cool for 20 minutes.
- 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. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.
Frosting
- In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy. 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.
- Place a ziplock bag or piping bag into a cup and fill with frosting.
- Snip the corner of the bag. You want a thick frosting strip, so make sure the hole is big enough to let out the right amount of frosting.
- Frost the cake in thick stripes going from the middle to the outside. Keep cake refrigerated.
Notes
- If you cannot find a 3.4-ounce lemon pudding mix, measure half a cup of a larger size such as 3.9 ounces for proper texture.
- Allow the cake to chill overnight wrapped in plastic wrap before frosting to enhance firmness and ease of decorating.
- Use fresh lemon juice for best flavor impact in the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 105mg | 35% |
| Sodium | 490mg | 20% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 163mg | 16% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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