Copycat Lemon Nothing Bundt 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.
In the bowl of a stand mixer (or with a hand-held mixer and another bowl), beat the softened butter, with the cream cheese until light and fluffy. Add the granulated sugar and lemon zest and mix until well 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.

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 to cool and absorb bedfore 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 on medium speed to soften the cream cheese until smooth. Add the butter and mix until combined. Gradually add the powdered sugar in two or three additions. Whip them together until well incorporated and creamy.
Gradually add the buttermilk (1 teaspoon at a time) until the desired consistency is reached.
Once you've achieved the perfect consistency, your cream cheese frosting is ready 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, 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 ½ 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.