Nothing Bundt Cakes Lemon Cake Copycat

This Nothing Bundt Cakes Lemon Cake Copycat recipe tastes just like the original! A sweet, tart cake with an AMAZING cream cheese frosting.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes.

Step 3

If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter.

Step 4

Pour cake batter into a greased bundt cake pan (nonstick cooking spray works best).

Step 5

Bake for 45-50 minutes.

Step 6

Let cool for 20 minutes.

Step 7

Remove the cake from the bundt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this.

Step 8

Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.

Step 9

In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.

Step 10

Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.

Step 11

Frost the bundt cake and garnish with raspberries and mint leaves.

Step 12

Keep refrigerated.

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