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Moist Copycat Nothing Bundt Lemon Cake Recipe with Cream Cheese Frosting

Moist Copycat Nothing Bundt Lemon Cake - featured image
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A bright and comforting lemon Bundt cake with a tender, moist crumb and tangy cream cheese frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ⅓ cup (80ml) fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 8 oz (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (375g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 10-cup Bundt pan thoroughly.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed until fluffy and pale, about 3-4 minutes.
  4. Beat in the eggs one at a time, scraping down the bowl after each addition.
  5. In a small bowl, whisk together the buttermilk, fresh lemon juice, lemon zest, and vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three batches, alternating with wet ingredients in two batches, starting and ending with dry. Mix just until combined.
  7. Pour batter into prepared Bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. If browning too fast, loosely cover with foil.
  9. Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack. Cool completely before frosting.
  10. To prepare frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar and beat until fluffy.
  11. Mix in fresh lemon juice and vanilla extract until combined.
  12. Frost the cooled cake evenly using a spatula or piping bag.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid toughness. Grease and flour the pan well to prevent sticking. Frost the cake only after it has completely cooled. Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake freezes well if wrapped tightly and thawed overnight before frosting.

Nutrition

Keywords: lemon cake, bundt cake, cream cheese frosting, copycat recipe, moist cake, lemon dessert, easy cake recipe

Find it online: https://tessierecipes.com/moist-copycat-nothing-bundt-lemon-cake-recipe-with-cream-cheese-frosting/