No need to buy a dessert from Nothing Bundt Cakes with this Lemon Bundt Cake copycat recipe. It’s an easy dessert to make using a lemon cake mix. All our cake recipes are real crowdpleasers, but this one has the best tangy cream cheese icing!
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Can You Freeze Bundt Cake?
Dense bundt cakes can be made ahead of time and frozen before without frosting. Let the cake completely cool, wrap it in plastic wrap, then a layer of aluminum foil before putting it in the freezer.
Using the Saran Wrap layer will keep the lemon cake moist until your ready to use it. To defrost the cake, set it on the counter in the morning to serve your lemon bundt cake that evening.
How to Make Lemon Bundt Cake with Pudding
Preheat your oven to 350 degrees. Spray a 9 inch round bundt pan with Pam baking spray.
Using a standing mixer, beat the Duncan Hines lemon cake mix, instant lemon pudding mix, sour cream, eggs, canola oil, fresh lemon juice, and water until combined.
Pour the batter into the bundt pan.
Bake in the oven for 45-55 minutes or until a toothpick comes out clean.
Removing the Cake
Allow the cake to cool completely in the pan. Once the cake is cooled, carefully run a knife around the edges to separate the cake from the pan.
Place a plate on the top of the cake pan, and holding the plate slowly flip both the pan and plate over. If the cake doesn’t completely release from the pan, gently tap the cake pan.
Wrap the cooled cake tightly in plastic wrap and store it in the fridge overnight.
Decorate the Bundt Cake
The cream cheese icing looks elegant, but it’s not hard to decorate this lemon bundt cake.
Using a standing mixer, beat the room temperature cream cheese, butter, powdered sugar, and vanilla until the ingredients are combined and smooth.
Scoop into the piping bag and cut the tip off of the piping bag. Slowly pipe the frosting onto the bundt cake.
After the sour cream lemon bundt cake is frosted, store the cake in the refrigerator. Make sure you store all leftovers in the fridge as well to maintain the freshness and the cream cheese frosting.
Slice and enjoy!
If you enjoyed this copy cat Nothing Bundt Cakes lemon bundt cake recipe, you’ll love this Instant Pot Pound Cake.
Printable Lemon Bundt Cake with Cream Cheese Icing
Bundt Cake Ingredients:
- 1 Duncan Hines lemon cake mix
- 1 - 3.4 oz Instant lemon pudding mix
- 1 cup Sour cream
- 4 large Eggs
- ½ cup Canola oil
- ¼ cup fresh Lemon juice
- ¼ cup Water
Cream Cheese Frosting Ingredients:
- 1 - 8 oz Cream cheese, room temperature
- ¼ cup Unsalted butter softened
- 2 1/2 cup Powdered sugar
- 1 tsp Pure vanilla extract
- 1 Disposable piping bag
Bundt Cake Directions:
1. Preheat oven to 350 degrees and spray a 9inch round bundt pan with pam baking spray.
2. Using a standing mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice and water until combined.
3. Pour the batter into the bundt pan.
4. Bake in the oven for 45-55 minutes or until a toothpick comes out clean.
5. Allow to cool completely.
6. Place into the fridge overnight.
Cream Cheese Frosting Directions:
1. Using a standing mixer, beat all ingredients until combined and smooth.
2. Scoop into the piping bag.
3. Cut the tip off the piping bag.
4. Pipe onto the frosting onto the bundt cake.
5. Cut into slices and enjoy!
Amount Per Serving: Calories: 506Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 103mgSodium: 430mgCarbohydrates: 63gFiber: 1gSugar: 43gProtein: 6g
To ensure the most accurate nutritional information, you should always make calculations based on the ingredients you use, using your preferred method, or consulting with a licensed nutritional expert.