Copycat Nothing Bundt Lemon Cake

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Copycat Nothing Bundt Lemon Cake

A bright, buttery, and tangy homemade lemony cake that tastes just like the bakery favorite.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 50

Cook Time 30

Servings servings

Calories 1104kcal

Author Lise Sullivan Ode

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).

Notes

Food Coloring: 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.

If you prefer one big cake, pour cake batter into a generously buttered 10-cup Bundt pan and bake at 350°F for 45-50 minutes or until a toothpick inserted in center comes out clean.

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