If you have a craving for something bright, moist, and irresistibly tangy, this Lemon Nothing Bundt Cake Recipe is exactly what you need in your dessert lineup. This sunny, tender cake captures the essence of fresh lemons in every bite, wrapped up with a luscious cream cheese frosting that perfectly balances sweetness and zest. Whether you’re thinking about a weekend treat or a special celebration, this recipe brings a burst of freshness with the ease of using simple ingredients you probably already have on hand. Trust me, once you try this Lemon Nothing Bundt Cake Recipe, it’ll become your go-to for anytime you want to impress with a homemade delight.
Ingredients You’ll Need
Nothing fancy here, just a handful of accessible, flavorful ingredients that come together to create the perfect combination of moist texture, tangy taste, and that iconic bundt cake look. Each ingredient plays a starring role—from the lemon cake mix giving that instant lemony base, to sour cream keeping the crumb super soft, and fresh lemon juice adding an authentic zing that shines through.
- Lemon cake mix: The foundation of your cake, packed with lemon flavor and convenience for quick baking.
- Instant lemon pudding mix (3.4 oz): Adds extra moisture and richness, making the cake tender and springy.
- Sour cream (1 cup): Keeps the crumb incredibly moist and adds a slight tang to complement the lemon.
- Large eggs (4): Provide structure and bind everything together perfectly.
- Canola oil (½ cup): Helps keep the cake light and moist without overpowering the lemon taste.
- Fresh squeezed lemon juice (¼ cup): The star ingredient that infuses fresh citrus flavor, elevating the cake’s brightness.
- Water (¼ cup): Balances the batter’s consistency for the perfect pourable texture.
- Cream cheese frosting: A tangy, creamy topping to complement the zesty cake – homemade or store-bought works wonderfully.
How to Make Lemon Nothing Bundt Cake Recipe
Step 1: Preparing the Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. While it warms up, generously spray a 9-inch round bundt pan with baking spray to make sure your cake won’t stick and comes out cleanly with those beautiful bundt ridges intact.
Step 2: Mixing the Batter
Bring all the star ingredients to your standing mixer: lemon cake mix, instant lemon pudding mix, sour cream, eggs, canola oil, fresh lemon juice, and water. Beat everything together on medium speed until the batter is smooth and fully combined. This mixture will already have such a fresh aroma, hinting at the delicious cake to come.
Step 3: Pouring and Baking
Pour your luscious batter evenly into the prepared bundt pan. Then pop it into the oven and bake for 45 to 55 minutes. Keep an eye on it, and test for doneness by inserting a toothpick in the center – it should come out clean or with just a few crumbs attached.
Step 4: Cooling and Setting
Once baked perfectly, let the cake cool completely in the pan on a wire rack. This gives it time to firm up so it’s easier to handle. For best results, refrigerate the cake overnight. This step enhances the flavors and makes it easier to frost beautifully the next day.
Step 5: Frosting the Cake
Next, prepare your cream cheese frosting. Fill a piping bag with the frosting and cut a small tip off the end. Pipe the frosting onto your chilled cake in pretty swirls or dots—the classic Nothing Bundt Cake look that’s both charming and delicious.
Step 6: Slicing and Enjoying
Finally, slice your cake into generous wedges and enjoy those perfect bites of moist lemon cake with tangy cream cheese frosting melting in your mouth. Every slice is a celebration of flavor and texture, guaranteed to brighten any day.
How to Serve Lemon Nothing Bundt Cake Recipe
Garnishes
Finish your cake with a light dusting of powdered sugar or some thin lemon zest curls for an extra pop of citrus color and aroma. A few fresh mint leaves can add a refreshing contrast, making your serving plate look as delightful as the cake tastes.
Side Dishes
This lemon bundt cake pairs beautifully with a cup of hot tea or freshly brewed coffee for an afternoon pick-me-up. For a brunch or dessert spread, consider serving alongside fresh berries or a dollop of whipped cream to complement the cake’s citrusy brightness.
Creative Ways to Present
Thinking beyond just the traditional cake plate? Use a pretty cake stand for a centerpiece-worthy presentation or place individual slices in vintage tea cups for an elegant tea party vibe. You can even drizzle a lemon glaze on top for an added glossy finish and zing.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake tightly with plastic wrap or store it in an airtight container. It will keep wonderfully for up to 3 days at room temperature or up to a week in the fridge, retaining its moist texture and fresh lemon flavor.
Freezing
If you want to make this Lemon Nothing Bundt Cake Recipe ahead of time, slice the cooled and unfrosted cake, wrap each piece in plastic wrap, then place in a freezer bag. Frozen cake slices last up to 3 months. Thaw in the fridge before frosting for best results.
Reheating
For the ultimate experience, warm individual slices gently in the microwave for 10-15 seconds before serving. This brings back that soft just-baked sensation and lets the cream cheese frosting soften slightly, making each bite simply heavenly.
FAQs
Can I use a different type of oil instead of canola oil?
Absolutely! Light vegetable oil or even melted coconut oil works well. Just avoid strong-flavored oils to keep that fresh lemon taste bright and unmasked.
Do I have to refrigerate the cake overnight?
It’s highly recommended because it firms up the cake, making it easier to frost and slice. Plus, chilling helps the lemon flavor develop even more.
Can I make this cake gluten-free?
You could try a gluten-free lemon cake mix and pudding mix, but results may vary. The texture might be a bit different since gluten contributes to the cake’s structure.
What if I don’t have a bundt pan? Can I use a regular cake pan?
Yes, a 9×13-inch pan will work fine, but baking times will be shorter—start checking around 35 minutes since the batter will be spread thinner.
How thick should I pipe the cream cheese frosting?
About a quarter-inch thickness looks great and lets the frosting shine without overwhelming the delicate cake layers. You can always add more if you’re frosting-happy!
Final Thoughts
There’s something truly special about a perfectly made Lemon Nothing Bundt Cake Recipe that brightens up any occasion. This cake’s fresh, tangy lemon flavor with that dreamy cream cheese frosting makes for a dessert that feels both comforting and celebratory. Don’t hesitate to try it out—you’re going to love how simple it is to whip up this sunshine-filled treat and the smiles it brings to your table.
Print
Lemon Nothing Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes plus overnight chilling
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Nothing Bundt Cake is a moist, flavorful dessert made effortlessly with a lemon cake mix, instant lemon pudding, and fresh lemon juice. Topped with rich cream cheese frosting piped beautifully, this cake offers a perfect balance of tangy and sweet, ideal for any occasion.
Ingredients
Cake Ingredients
- 1 lemon cake mix
- 3.4 oz box instant lemon pudding mix
- 1 cup sour cream
- 4 large eggs
- ½ cup canola oil
- ¼ cup fresh squeezed lemon juice
- ¼ cup water
Cream Cheese Frosting
- Cream cheese frosting (quantity as needed for frosting and piping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and generously spray a 9-inch round bundt pan with baking spray to prevent sticking.
- Mix the batter: In a standing mixer, combine the lemon cake mix, instant lemon pudding mix, sour cream, and eggs. Beat these ingredients together until smooth and well blended.
- Add liquids: While continuing to mix, gradually add the canola oil, fresh squeezed lemon juice, and water until the batter is fully combined and smooth.
- Prepare for baking: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula if needed.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Refrigerate overnight: Once cooled, cover the cake and refrigerate it overnight to enhance the flavors and firm up the texture.
- Prepare frosting: If not already made, prepare the cream cheese frosting according to your favorite recipe or package instructions.
- Fill the piping bag: Scoop the cream cheese frosting into a piping bag for a neat and decorative application.
- Cut the piping tip: Cut the tip off the piping bag to your desired size for piping frosting details.
- Pipe frosting onto cake: Carefully pipe the cream cheese frosting onto the chilled bundt cake in decorative patterns or even coverage as preferred.
- Serve: Slice the cake into wedges and enjoy this delicious, tangy treat with family or guests.
Notes
- Using fresh lemon juice enhances the lemon flavor naturally.
- Chilling the cake overnight improves moisture and allows flavors to meld perfectly.
- If you prefer, use pre-made cream cheese frosting to save time.
- Ensure the cake is completely cool before frosting to prevent melting.
- For extra zest, add lemon zest to the batter or frosting.
