This Nothing Bundt Cake recipe is my from-scratch copycat of their popular lemon Bundt cake. Unlike many copycat recipes that start with boxed cake mix and instant pudding, this one is made completely from scratch with butter, cream cheese, buttermilk, fresh lemon juice and lemon zest.
The result is a rich, moist lemon Bundt cake with that signature bakery-style texture and thick cream cheese frosting.
Readers Are Loving This Lemon Bundt Cake
⭐ “Best lemon recipe I have ever made! Super moist and wonderful flavor!”
⭐ “It tasted identical to Nothing Bundt Cakes.”
⭐ “I made this and it was the best lemon Bundt cake I’ve ever had. EVEN BETTER THAN NOTHING BUNDT CAKES!”
Why You’ll Love This Recipe
Completely from scratch- No cake mix. Just simple ingredients for better taste and texture.
That signature moist texture- Cream cheese and buttermilk give the cake the rich, tender crumb Nothing Bundt Cakes is known for.
Real lemon flavor- Fresh lemon juice and zest give you a fresher lemon flavor than you get from cake mix.
The frosting looks like the original-I'll show you how to pipe the thick cream cheese frosting stripes that give Nothing Bundt Cakes their signature look.
Boxed Mix vs Homemade Nothing Bundt Cake
Many copycat recipes use boxed cake mix and pudding. This version is made from scratch, so you control the flavor and texture while still getting the same moist crumb.
What Is the Most Popular Nothing Bundt Cakes Flavor?
Lemon is one of the classic Nothing Bundt Cakes flavors, and it's the flavor I chose to recreate for this from-scratch copycat.
Why This Tastes Like Nothing Bundt Cake
This lemon version was designed to mimic the texture and richness of the bakery cake.
It uses:
• Cream cheese in the batter
• Buttermilk for moisture
• A lower bake temperature for a soft, dense crumb
While lemon is my personal favorite, this base recipe works well for other classic Nothing Bundt Cake flavors too.
Why I Chose Lemon
I picked lemon because I love citrus desserts, and it is one of the most popular flavors on their menu. My goal was to recreate it from scratch using real ingredients like cream cheese, buttermilk, and fresh lemon zest.
The first time I brought this cake to a neighborhood party, it disappeared in less than 20 minutes. People still mention it every time I see them, which tells me this homemade version really does taste like the bakery cake.
Ingredients You’ll Need for This Nothing Bundt Cake Recipe
Let’s take a look at what you’ll need to make this lemon Bundt cake from scratch:
- All-Purpose Flour – No need for cake flour. This gives the cake structure while keeping the crumb soft.
- Granulated Sugar – Adds the right amount of sweetness to balance the lemon.
- Unsalted Butter – Use room temperature butter for a smooth, creamy batter.
- Baking Powder – Helps the cake rise and keeps the texture light.
- Buttermilk – Adds moisture and a subtle tang.
- Cream Cheese – You’ll use half a package here; save the rest for the frosting.
- Fresh Lemon Juice & Zest – Use the zest first, then juice the same lemons. That fresh citrus flavor makes all the difference.
These ingredients work together to create a soft, bakery-style Bundt cake that turns out perfectly every single time.
How to Make a Copycat Nothing Bundt Cake From Scratch
I bake this cake often, and this is what I do to make sure it turns out perfectly each time:
1.Don’t Overmix the Batter
A hand mixer works great for this recipe and is what I use in the video. The key is not to overmix the butter and cream cheese. Mix just until they’re smooth and combined, then keep the mixer on low as you add the remaining ingredients.
2. Fold in Flour Gently
Once you begin adding the flour, mix only until you no longer see streaks of dry ingredients. Overmixing at this stage can give your Bundt cake a dense or gummy texture
3. Bake at 325°F Instead of 350°F.
A lower oven temp allows the cake to rise slowly and bake evenly. This prevents an overbaked crust and helps the center set fully without getting dry edges.
Allyson's Tips for Avoiding a Gummy Bundt Cake
There are a few reasons a Bundt cake can turn out gummy. Even with a good recipe, overmixing or underbaking can ruin the texture.
In my experience, overmixing is one of the most common causes of a gummy Bundt cake. You can absolutely use a hand mixer, just avoid whipping the butter and cream cheese for too long and mix gently once the flour goes in.
You can see in the photo what happens when it’s overmixed. The center turns dense and gummy.
Follow the steps in this post and you’ll get a perfectly baked Bundt cake every time.
How to Make a Lemon Nothing Bundt Cake Recipe From Scratch
Here’s how to make a thick and moist bundt cake completely from scratch, using only fresh, pure ingredients.
- Grease and flour your pan. Use Crisco or homemade cake release for the cleanest release.
- Make lemon sugar. Zest two lemons directly into the sugar. Keep your hands off the zest so the lemon oil stays in the bowl.
- Soften and mix the fats. Mix the softened butter and cream cheese until smooth and combined. You can do this by hand, with a hand mixer, or with a stand mixer. Whichever method you use, be careful not to overmix.
- Stir in sugar. Add your lemon sugar to the butter mixture and mix gently. Don’t beat or whip.
- Whisk in the eggs. Switch to a whisk and mix in the eggs one at a time until smooth.
- Alternate dry and wet. Fold in dry ingredients and lemon-buttermilk mixture in stages. Mix just until combined. Don’t worry about a few lumps.
Choosing the Right Bundt Pan
Nothing Bundt Cakes offers two sizes of their full-size cakes: an 8-inch and a 10-inch. This recipe is designed for a 10-inch Bundt cake, which is the standard size for most home bakers.
To get the best results, use a Bundt pan that holds about 10 cups of batter. The batter should fill the pan to about 1 inch from the top. This helps the cake bake evenly without overflowing.
Look for a Bundt pan with a non-stick coating to help the cake release cleanly. I like these Nordic Ware bundt cake pans. They bake evenly and have reliable non-stick performance.
Glaze and Frost the Cake
- Optional: For even more lemon flavor, brush the cooled cake with lemon simple syrup before frosting.
- Prepare the frosting with cream cheese, butter, powdered sugar, and just enough milk, half-and-half, or cream to reach a thick, pipeable consistency.
- Fit a piping bag with a large round tip. Starting at the outside edge of the Bundt cake, pipe a thick stripe up and over the cake toward the center. Repeat all the way around the cake, spacing the stripes evenly.
- Once all of the stripes are piped, use a small offset spatula or knife to gently smooth the frosting together in the center of the Bundt cake.
- Watch the video for a step-by-step example of how I pipe the frosting to get that classic Nothing Bundt Cakes look.
Nothing Bundt Cake Recipe – Lemon Copycat From Scratch
Video
Ingredients
Cake Ingredients
- 2 cups All-purpose flour 240g
- ⅔ teaspoon Baking powder 3g
- ⅔ teaspoon Salt 3g
- 2 sticks Butter- softened 226g
- 2 cups Granulated sugar 450g
- 4 large Eggs- room temperature
- 4 ounces Cream cheese, room temperature 113g
- ⅔ cup Buttermilk 160ml
- 1 tablespoon lemon zest
- 2 tablespoon Fresh lemon juice
Glaze Ingredients (Optional)
- ⅓ cup Lemon Juice
- ⅓ cup Granulated sugar
Frosting Ingredients
- 3 cups Powdered sugar 339g
- 1-3 tablespoon Milk, half-and-half, or cream 15ml
- 4 oz Cream cheese- softened 113g
- 4 tablespoon Butter- softened 57g
Instructions
Step-by-Step Instructions to Make the Cake
- Preheat your oven to 325°F (175°C). Grease and flour a 10-cup bundt cake pan to ensure easy release. Use a stand mixer, electric mixer, or hand mixer on medium speed to prepare the cake batter.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a medium-sized bowl, measure the buttermilk, and fresh lemon juice. Set aside.
- Zest the lemon directly into the granulated sugar and stir to combine.
- Mix the softened butter and cream cheese until smooth and combined. You can do this by hand, with a hand mixer, or with a stand mixer. Be careful not to overmix.
- Add the lemon sugar to the butter and cream cheese mixture and mix just until combined.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Alternate adding the dry ingredients and the wet ingredients, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix; stop as soon as the last addition of flour disappears.
- Pour the batter into the prepared bundt cake pan, spreading it evenly and tapping the pan gently on the counter to remove any air bubbles.
- Place the bundt cake pan in the preheated oven and bake for approximately 55-60 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on the cake and adjust as needed.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire cooling rack to cool completely.
How to Make the Optional Lemon Glaze
- Combine ⅓ cup lemon juice, with ⅓ cup granulated sugar and bring to a simmer. Let cool slightly and brush over the top surface of the bundt cake. Allow the glaze to cool and soak into the cake before frosting.
How to Make the Cream Cheese Frosting
- Begin by softening the cream cheese and butter. Leave them out at room temperature for about 30 minutes before beginning.
- Use an electric mixer to mix the softened cream cheese until smooth. Add the butter and mix until combined. Gradually add the powdered sugar in two or three additions and mix just until smooth and creamy.
- Add the milk, half-and-half, or cream 1 tablespoon at a time, mixing after each addition. Stop as soon as the frosting is thick, smooth, and pipeable. It should hold its shape when piped rather than spreading.
- Once you've achieved the perfect consistency, your cream cheese frosting is ready to frost your bundt cake.
How to Frost Your Bundt Cake
- Ensure your Bundt cake is completely cooled before starting the frosting process.
- To fill a piping bag: first, insert a large round piping tip into the bottom of the bag. Then, use a spatula to scoop your frosting into the bag, ensuring it's evenly distributed and avoiding air pockets, before twisting the top of the bag to close it.
- To replicate the iconic Nothing Bundt Cakes look, start at the outside edge of the cake and pipe a thick stripe of frosting up and over the cake toward the center. Rotate the cake and repeat, spacing the stripes evenly all the way around.Once all of the stripes are piped, use a small offset spatula or knife to gently smooth the frosting together in the center of the Bundt cake.Watch the video for a step-by-step example of how I pipe the frosting to get that classic Nothing Bundt Cakes look.
- If desired, add decorative touches like sprinkles or edible flowers to recreate the Nothing Bundt Cake style.
- Allow the frosting to set slightly before serving your beautifully frosted Bundt cake.
White Chocolate Raspberry Bundt Cake Variation
This version is based on the same base recipe, but adds raspberry and white chocolate for a richer, bakery-style flavor. Find the full recipe here.
Love Bundt Cakes? Here’s What to Try Next:
If you enjoyed this lemon Bundt cake, you might also like these helpful Bundt cake posts:
Related Recipes to Try Next
This Easy Coffee Cake is another favorite. It’s a simple, moist, snacking cake that always disappears quickly.
- No Bundt Pan? No Problem.
Learn easy swaps and tips for baking Bundt-style cakes without the traditional pan. - Nothing Bundt Cake Icing Recipe
For a full tutorial on how to get that signature look, be sure to check out this frosting post. I'll show you exactly how to frost it just like the bakery does!
Elizabeth says
Hi, would it be possible to have the weight in grams as well please? Thanks a lot, I appreciate
Better Baker says
Hi Elizabeth, One of my goals is to always have my recipes accessible to everyone. I will try to circle back to this one with the weight in grams. I appreciate you commenting and visiting my blog!
Edie says
@Jenn,
1 cup softened = 2 sticks of butter.
Nikki says
Hi!! So I’m looking to make this as buntkets. Can I do same recipe?? And any idea on how long to bake and how many
Better Baker says
Yes, you can use the same recipe for bundtlettes. Bake at the same temperature and start checking for doneness around 20-25 minutes. You should get about 12-15 bundtlettes.
Patrick Sheridan says
I always copy the recipe into chatgpt and tell it to convert to grams for me.
Better Baker says
Hello! The recipe has been updated to include ingredient weights in grams. Enjoy!
Lori Deron says
Could you publish your copy cat recipe for the chocolate chocolate chip nothing bundt?
Better Baker says
That sounds good! I'll add it to my ideas list. Thanks for the suggestion! 😊
Josette Mentzer says
For some reason I am not able to rate this recipe but I want to say….5 STARS!!! Best lemon recipe I have ever made! Super moist and wonderful flavor! Thank you!
Dianna says
How do you store the cake and can it be made ahead of time?
Better Baker says
Thank you so much for the amazing feedback! I'm thrilled you loved the lemon recipe—it means the world to me! 💛
Better Baker says
You can bake the cake 1-2 days ahead and store it wrapped at room temp or in the fridge. Frosted cakes last 5 days in the fridge, or you can freeze unfrosted layers for up to 3 months.
Alessandra says
thanks,This recipe is wonderful... thank you very much
Better Baker says
Thanks so much! I’m so glad you enjoyed it!
Kayla A. says
I made it into cupcakes instead. I did half recipe and it produced 15 cupcakes. I baked for only 15 mins since the cupcakes were a lot smaller. Thank you so much! It tasted identical to Nothing Bunt cake.
Kay says
Your frosting recipe for this cake is different than the link for given for the full tutorial. One uses cream cheese and butter, the other uses all cream cheese. Plus the amount of buttermilk is different. Which one should I use?
Tina says
I absolutely love this recipe! I got so many compliments! I’m in a total Bundt cake craze now. I really want to make a cookies and cream one for my fiancee’s birthday this week but cannot find a recipe that I think will turn out as good as this. I would LOVE if you could make a cookies and cream version of this! Pretty pretty please!!!
Carol Harris says
I am sorry not to give a Rating..
I did make the Lemon Bundt Cake for a friend's birthday and we didn't have the opportunity to enjoy it together. I can vouch for the delicious batter! I do have a question...Is all of the Lemon Glaze to be used? I hope my measuring wasn't off...it seemed like a lot, and I'm not sure it it was supposed to "set up" or just soak into the cake..?. I will definitely make this again and will be trying more of your recipes ☺️. Thank you...I will appreciate hearing just a bit more about the glaze.
Better Baker says
Thanks so much for giving it a try—I’m glad you enjoyed the batter and I hope your friend loved the cake too! Yes, the full amount of glaze is meant to be used. It soaks into the warm cake to keep it extra moist, rather than setting on top. So glad you’ll be making it again! Let me know if you try another recipe!
Better Baker says
I love hearing that—I'm so glad it was a hit! A cookies and cream version sounds amazing and now it’s officially on my list. I’ll start testing soon because that’s too good of an idea to pass up!
Kiran Di Tomaso says
I made this and it was the best lemon bundt I’ve ever had. EVEN BETTER THAN NOTHING BUNDT CAKES!!!!!!
Christine Dykstra says
Can these be made up ahead of time and how well do they freeze?
Better Baker says
Wow, what a compliment! I’m so glad you loved it. Thank you for baking it and sharing!
Quinn Cook says
Can you please tell me how to adjust this to the raspberry lemon cake? I can't wait to make it!
Steve says
I followed the recipe exactly. It was wonderful.
Kate Richardson says
Hi! If I am making the day before a birthday, how do I go about storing and frosting? I was thinking of baking the cake night before and glaze, let cool then store in fridge and continue with frosting day of birthday? Or should I be worried about refrigerating with the glaze on? Thanks!
Bobbie says
Would it be possible to make in a 9x13 pan and if so what do you think bake time would be?