If you’ve been here for a while, you know I have a serious love for Nothing Bundt Cakes—and I’m not alone! My Copycat Nothing Bundt Red Velvet Cake is hands down the most popular recipe on my blog (maybe even the entire internet!). But today, I have something just as magical… Copycat Nothing Bundt Lemon Cake!
That’s right, I’ve done it again—this time with a bright, buttery, and tangy homemade lemony cake that tastes just like the bakery favorite. But instead of one big cake, I’ve made them into adorable mini Bundts that are extra soft, ultra-moist, and bursting with fresh lemon flavor.
Why I Love Copycat Nothing Bundt Lemon Cake
• My daughter Savannah and I have been Nothing Bundt Cake fans for YEARS. We’ve shared so many sweet memories over their Bundts, and this homemade version brings that same joy—just straight from my kitchen!
• I finally put my mini Bundt cake pan to use! It’s been sitting in my cabinet looking sad and neglected for way too long. This recipe gave it the spotlight it deserves!
• The smell while baking is unreal. There’s nothing like the sweet, citrusy aroma of lemon cake filling the kitchen—it’s warm, inviting, and completely irresistible.
• Lemon zesting and juicing is my favorite part. There’s something so satisfying about using fresh lemons—from zesting to juicing, it’s like an instant mood booster! And this cake has LOTS of lemons.
• There’s just something special about baking from scratch. It gives you a feeling of accomplishment—it’s therapeutic, rewarding, and oh-so worth it when you take that first delicious bite of lemon cream cheese Bundt cake!
What You Need
Ingredient Notes
• Fresh Lemon Zest & Fresh Lemon Juice – You’ll need about 3 large lemons for the zest and juice.
• Butter & Olive Oil – This combo keeps the cakes moist, rich, and flavorful without being greasy.
• Honey - Local honey is always the best, if you can get it.
• Buttermilk – Adds a slight tang and creates an ultra-tender crumb. No buttermilk? Mix 1 cup milk + 1 tablespoon lemon juice and let it sit for 5 minutes.
• All-Purpose Flour – Weigh it out (390g) for accuracy or use the spoon-and-level method.
• Cream Cheese Frosting– The mix of cream cheese, butter, lemon juice, and powdered sugar makes a nice and fluffy frosting that’s irresistible!
How to Make Copycat Nothing Bundt Lemon Cake
1. Preheat your oven to 350°F. Generously butter eight 4-inch mini Bundt pans to prevent sticking.
2. n a large bowl, rub the sugar and lemon zest together to release the natural oils (this makes the cakes extra fragrant!). Cream the room temperature butter and sugar mixture. Add the eggs. Whisk together dry ingredients. Mix buttermilk, oil, honey and lemon juice in a separate cup. Alternate adding the dry and wet ingredients, mixing until just combined.
3. Divide the batter evenly between the prepared Bundt pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cakes bake, heat sugar, lemon juice, and water until the sugar dissolves. As soon as the cakes come out of the oven, pour half of the syrup over them. Let the cakes cool for 10 minutes, then invert them onto a wire rack. Brush the tops with the remaining lemon syrup.
5. For the lemon cream cheese frosting, beat cream cheese and butter until smooth. Mix in powdered sugar, lemon zest, and lemon juice until combined. Place in a piping bag with a large round tip and pipe frosting onto cakes and top with a fresh lemon slice if desired!
Frequently Asked Questions
• Can I make this in a regular Bundt pan? Yes! Use a 10-cup Bundt pan and bake for 45-50 minutes.
• What if I don’t have mini Bundt pans? No problem! Use a muffin tin instead—just reduce the baking time to 18-20 minutes.
• Can I freeze these cakes? Absolutely! Wrap them without frosting in plastic wrap and store in an airtight container for up to 3 months.
• Can I make this gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Quick Tips for Perfect Mini Bundt Cakes
• Use room-temperature ingredients for a smooth batter.
• Generously grease your pans—Bundt cakes love to stick!
• Don’t overmix the batter—this keeps the cakes light and fluffy.
• Let the lemon syrup fully soak in for extra moistness.
• Just being honest—I snuck in a few drops of yellow food coloring so it looks extra lemony. Because if it doesn’t look like sunshine in a bowl, what are we even doing? Totally optional, but kinda fun.
Related Recipes
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Copycat Nothing Bundt Lemon Cake
Equipment
Ingredients
For the lemon cakes
- ½ cup butter, at room temperature plus more for greasing pans
- ½ cup olive oil
- ½ cup honey
- 1 ½ cups granulated sugar
- 4 tablespoons lemon zest from about 3 large lemons
- 4 large eggs
- 3 cups all purpose flour or 390 grams
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons fresh squeezed lemon juice
- 1 cup buttermilk, at room temperature
- Few drops yellow food coloring totally optional
For the lemon syrup
- 1 cup granulated sugar
- 1 cup lemon juice
For the cream cheese icing
- 8 ounces cream cheese, at room temperature
- 10 tablespoons butter, at room temperature
- 2 cups powdered sugar, or more if too thin
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
Instructions
For the lemon cakes
- Preheat oven to 350°F. Generously butter eight 4-inch mini Bundt pans. Set aside. Combine sugar and lemon zest with your fingers to release the oils in the zest. In a large bowl, cream butter and the sugar mixture with an electric mixture on medium until fluffy and light in color, about 3 minutes.
- With the mixer on low, add the eggs one at a time, combining well after each. Scrape the bowl well. Whisk together the flour, baking powder, baking soda and salt. Combine the lemon juice, oil, honey and buttermilk. Alternate adding the flour and buttermilk mixtures. Mix until just combined after each addition and scrape bowl a few times. Stir in few drops yellow food coloring, if desired (see notes below). Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
For the lemon syrup
- Combine sugar and lemon juice in saucepan. Cook on low until the sugar is dissolved. Pour half of it over the cakes as soon as they come out of the oven. Let cool for 10 minutes, invert pan onto cooling rack with parchment underneath. Brush tops of cakes with remaining lemon syrup.
For the cream cheese icing
- Beat the cream cheese and butter until creamy. Add the powdered sugar, lemon zest and lemon juice, mixing just until fully combined. Scoop frosting into a pastry bag fitted with a large round tip such as #12. Pipe frosting onto cooled cakes. Top with a fresh lemon slice, if desired. Makes 8 mini Bundt cakes (serving size, ½ cake).
Colleen says
Do I need adjustments for high altitude? We sit at 6,000 ft. Thanks!