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 How to Make and Frost a Copycat Lemon Nothing Bundt Cake

Have you ever wondered what the Nothing Bundt Cakes secret recipe is? I recently set out to recreate the delightful Lemon Bundt Cake flavor that they’re famous for without using a cake mix. In this blog post, I’ll share what I discovered about making a thick and moist bundt cake from scratch and how to recreate their iconic piping technique. So follow along as I unveil my version of the closely guarded Nothing Bundt Cakes secret recipe.

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nothing bundt cakes secret recipe

Affiliate Links: Before we begin, just a quick note: I may earn a small commission through affiliate links in this post, but it won’t affect your shopping experience.

 With a new Nothing Bundt Cakes location opening nearby, I couldn’t resist the temptation. After exploring their website and checking out all the flavors of the most popular Nothing Bundt Cakes, I decided to challenge myself by making my own copycat bundt cake version at home.

You won’t find a box of cake mix or instant pudding mix here. I’m using some clever tricks to make a homemade Nothing Bundt Cakes copycat recipe that bursts with flavor and stays incredibly moist. And guess what? I’m even going to show you how to create that fancy cream cheese frosting with its classic piping style!

Once I was finished baking this cake I took it to a neighborhood party and I’m pleased to report that the whole cake was gone within 20 minutes. Now when I run into people who were there they always remind me how delicious that cake was!

 Here’s what I’ve learned about creating a fantastic Nothing Bundt Cakes copycat recipe

Nothing Bundt Cakes is known for many things,(like their mini bundtlettes and their flavor variety) but what people on the internet rave about most is their moist cakes. Here’s what I’ll be doing to make sure this recipe tastes better than a store-bought or cake mix version.

Use Only High-Quality Ingredients

Without a doubt, a great homemade cake starts with a great recipe. Equally important though, is to use the finest ingredients. Here is a rundown of the ingredients you’ll need to make this cake:

  • All-Purpose Flour- No need for cake flour here. All-purpose flour creates a tender and delightful crumb.
  • Sugar- Just the right amount of sweetness to highlight the lemon flavor.
  • Butter-At room temperature, it’s the key to a velvety texture.
  • Shortening- For an extra layer of moistness and a delectable mouthfeel.
  • Baking Powder-The secret to a light and airy rise.
  • Salt- A must when baking to enhance the taste.
  • Buttermilk- adds moisture and a hint of tang.
  • Sour Cream-Use the full-fat version for extra silky richness.
  • Lemon Zest– I use four whole lemons! It’s the secret ingredient for a fresh lemony cake.
  • Fresh Lemon Juice– After zesting, squeeze all four lemons to get the freshest-tasting lemon juice.

nothing bundt cakes secret recipe

Use The Right Size Pan

Bundt cake pans are known for their unique shape, but they are not all equal. Look for a bundt cake pan that has a non-stick coating and holds about 10 cups of batter. I like Nordic Ware bundt cake pans.

Nothing Bundt Cakes offers 2 sizes of their full-size bundt cakes, an 8-inch, and a 10-inch. This recipe is sized for a 10-inch cake. To make a 10-inch cake, you’ll need a 10-inch bundt cake pan. The batter should come about an inch from the top of the bundt pan.

How to frost a Bundt Cake like Nothing Bundt Cakes Does

Get ready to impress with the classic bakery-style piping technique using a simple piping bag filled with cream cheese frosting.

  1. Ensure the Bundt cake is fully cooled. Mix the cream cheese frosting until smooth. Gently flip the cake onto a plate, flat side down.
  2. Prepare the piping bag by inserting a large round pastry tip and filling it 3/4 full with frosting.
  3. To replicate the charming Nothing Bundt Cakes look, you’ll want to create lines of cream cheese frosting. First start on the outside of the cake, squeeze your pastry bag until you get a bead of frosting about 1/2 inch wide. Now draw the bead of frosting in an arch over the top of the cake and finish in the center.
  4. Rotate the cake and pipe another line the same way about an inch away from the first line. Repeat this process until you’ve gone all the way around the bundt cake.
  5. Add optional decorations like sprinkles or flowers. Let the frosting set before serving.

nothing bundt cakes secret recipe

How to make a Nothing Bundt Cake Secret Recipe Lemon Cake

Here’s a step-by-step guide to making a delicious lemon bundt cake.

Ingredients:

  • 3 cups all-purpose flour

  • ½ teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup unsalted butter, softened

  • ½ cup shortening

  • 2 ½  cups granulated sugar

  • 5 large eggs

  • 1 cup sour cream

  • ¾  cup buttermilk

  • ¼ cup fresh lemon juice

  • 2 tablespoons lemon zest

  • 1 teaspoon vanilla extract

For the Frosting:

  • 3 cups powdered sugar

  • 2 tablespoons buttermilk

  • 8 oz cream cheese

  • 1/4 tsp. salt

Step-by-step Instructions:

  • Preheat the Oven: Preheat your oven to 350°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.

  • Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

  • Cream butter, Shortening, and Sugar: In a large bowl, beat the softened butter, shortening, and granulated sugar together until light and fluffy. This will take about 3-4 minutes using an electric mixer.

  • Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

  • Incorporate Wet Ingredients: Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined. The mixture might look slightly curdled, but that’s okay.

  • Alternate Dry and Wet Mixtures: Alternate adding the dry ingredients and the wet ingredients, mixing on low speed until just combined. Do not overmix; stop as soon as the flour disappears.

  • Fill the Bundt Pan: 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.

  • Bake the Cake: Place the bundt cake pan in the preheated oven and bake for approximately 45-50 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.

  • Cooling and Unmolding: 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.

  • Prepare the Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.

  • Glazing the Cake: Once the cake has cooled, place it on a serving plate. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.

  • Serve and Enjoy: Slice the lemon bundt cake and serve it as a delightful dessert or treat. The tangy lemon flavor and moist texture will surely be a hit!

Baking times can vary based on your oven, so keep a close eye on the cake as it bakes. Enjoy your homemade lemon bundt cake!

nothing bundt cakes secret recipe

Copycat Lemon Nothing Bundt Cake

The perfect burst of lemon flavor in a moist and delicious made-from-scratch cake
Prep Time 30 minutes
Cook Time 50 minutes
Servings 12

Ingredients
  

Cake Ingredients

  • 3 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Butter softened
  • 1/2 cup Shortening
  • 2 1/2 cups Granulated sugar
  • 5 large Eggs
  • 1 cup Sour cream
  • 3/4 cup Buttermilk
  • 2 Tbsp lemon zest about 4 lemons
  • 1/4 cup Fresh lemon juice juice from 4 lemons
  • 1 tsp Vanilla

Frosting Ingredients

  • 3 cups Powdered sugar
  • 2 Tbsp Buttermilk
  • 8 oz Cream cheese softened
  • 1/4 tsp Salt

Instructions
 

Step-by-Step Instructions to Make the Cake

  • Preheat your oven to 350°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 medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large bowl, beat the softened butter, shortening, and granulated sugar together until light and fluffy. This will take about 3-4 minutes using an electric mixer.
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Mix in the sour cream, buttermilk, fresh lemon juice, lemon zest, and vanilla extract until well combined. The mixture might look slightly curdled, but that's okay.
  • 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 45-50 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 Cream Cheese Frosting

  • Begin by softening the cream cheese. Leave it out at room temperature for about 30 minutes before beginning.
  • Use an electric mixer on medium speed to soften the cream cheese until smooth. Gradually add the powdered sugar in two or three additions. Whip them together until well incorporated and creamy.
  • Gradually add the buttermilk while continuing to mix. This will help achieve the desired consistency and enhance the flavor.
  • Sprinkle in the salt and continue mixing until the frosting reaches a velvety texture and all the ingredients are fully combined.
  • 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.
  • Using a spatula, give your cream cheese frosting a quick mix to ensure it's smooth and ready to spread.
  • Gently flip your cooled Bundt cake onto a serving plate, ensuring the flat side is facing down.
  • 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 charming Nothing Bundt Cakes look, you'll want to create lines of cream cheese frosting. First start on the outside of the cake, squeeze your pastry bag until you get a bead of frosting about 1/2 inch wide. Now draw the bead of frosting in an arch over the top of the cake and finish in the center. Rotate the cake and pipe another line the same way about an inch away from the first line. Repeat this process until you've gone all the way around the bundt cake.
  • 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.
Tried this recipe?Let us know how it was!

How to Turn this cake into a White Chocolate Raspberry Bundt cake

  • Add 1/2 cup of white chocolate chips to the batter before baking
  • Substitute 1/2 cup crushed fresh raspberries for the lemon zest and lemon juice

Enjoy this Nothing Bundt Cakes secret recipe

Now you know the secrets to crafting your very own Lemon Nothing Bundt Cake. This beautiful cake is perfect for special occasions, celebrations, a baby shower, or whenever you’re craving a delicious bundt cake. So go ahead and treat yourself to a slice of bundt cake that tastes better than the real thing!

If you love baking then you may need to read this. As bakers, there are so many details to think about that we often forget to pay attention to the proper storage of our baking flour. To find out about proper flour storage, flour expiration dates, and ideal storage methods, check out my Best Baking Flour Guide by clicking here. 

Recipe Rating




Elizabeth

Wednesday 3rd of January 2024

Hi, would it be possible to have the weight in grams as well please? Thanks a lot, I appreciate

Better Baker

Thursday 11th of January 2024

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!

Jodi Haugland

Tuesday 21st of November 2023

What kind of shortening is best to use?

Better Baker

Friday 8th of December 2023

Crisco works well, but if you want a higher quality shortening you can use Spectrum Organic All Vegetable Shortening.

Jenn

Tuesday 26th of September 2023

The recipe is missing the butter amount for the cake.