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Nothing Bundt Cakes Lemon Cake Copycat
This recipe is a copycat of a chain bakery's delicious cake! Lemon cake mix, lemon pudding mix, sour cream, eggs, oil, lemon juice and water are combined to make this yummy cake batter. A basic cream cheese frosting is made with cream cheese, butter, vanilla and powdered sugar. Piping the frosting on the cake instead of spreading the frosting, makes this lemon cake a double for the bakery version!
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings 12 people
Ingredients
- 1 lemon cake mix 15.25 oz box
- 3.4 oz box lemon pudding mix instant pudding
- 1 cup sour cream
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup lemon juice
- ¼ cup water
- 1 ½ cups white chocolate chips optional
Frosting
- 2 (8 oz) packages cream cheese, softened
- ½ cup butter softened
- 2 tsp vanilla extract
- 3-4 cups powdered sugar
Instructions
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Preheat oven to 350 F.
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Using electric mixer beat the cake mix, pudding, sour cream, eggs, oil, lemon juice and water for 2 minutes. If using white chocolate chips, chop the chips into smaller pieces (so they are as small as mini chocolate chips) and add to cake batter.
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Pour cake batter into a greased Bundt cake.
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Bake 45-50 minutes.
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Cool 20 minutes in pan, then transfer to a cooling rack. If not serving or frosting immediately, cover with plastic wrap and refrigerate overnight.
Frosting
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Cream butter and cream cheese together until smooth and creamy.
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Mix in vanilla, and then gradually add the powdered sugar. Start with 2 cups and then keeping adding until the frosting is nice and thick.
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Pipe frosting onto cake or spread all of it on the cake.
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Keep refrigerated until serving.