Nothing Bundt Cake Lemon Cake Copycat
A delightful copycat recipe that replicates the moist, fluffy goodness of Nothing Bundt Cake's Lemon Cake, bursting with tangy lemon flavors perfect for every occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsalted butter, softened Make sure it's at room temperature
- 1 cup sour cream For added moisture
- 4 large eggs Room temperature is best
- 2 large lemons, zest and juice Fresh lemons recommended for best flavor
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan, ensuring every crevice is well-coated.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes using an electric mixer.
- One at a time, beat in the eggs, followed by the vanilla extract. Mix until everything is well-combined.
- Gently mix in the sour cream, lemon zest, and lemon juice until the mixture is smooth and tangy.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture into the wet ingredients, mixing until just combined. Avoid over-mixing to retain a fluffy texture.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
- Place in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature and reheat in a warm oven for best texture.