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Simple Lemon Cake Magic

Featured in Let's Bake Something Wonderful.

Transform basic cake mix into a fabulously rich dessert. Add pudding and sour cream for texture, then frost with smooth cream cheese icing.

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Hannah Author
Updated on Sat, 29 Mar 2025 10:25:16 GMT
A moist lemon dessert with glossy frosting served on a plate with bright lemon accents and fresh greenery around it. Pin it
A moist lemon dessert with glossy frosting served on a plate with bright lemon accents and fresh greenery around it. | recipesbyhannah.com

I've spent weeks testing in my home kitchen and finally nailed a copycat version of the famous Nothing Bundt Cake lemon treat. My take begins with a boxed mix but gets transformed with a handful of clever additions. The cream cheese topping pipes beautifully just like they do in the shops, making this the ideal sweet treat for celebrations of all kinds.

Kitchen Success Story

What I really dig about this method is how it elevates a basic boxed mix into something truly special. Adding tangy sour cream and zingy fresh lemon creates an incredibly juicy cake. Whenever I'm cooking for guests or taking something sweet to a potluck, everyone always asks for seconds.

Ingredients List

  • Boxed lemon cake mix as our starting point
  • Box of lemon pudding mix for extra juiciness
  • Whole-fat sour cream don't go low-fat here
  • Eggs brought to room temp
  • Canola oil for a soft crumb
  • Juice from real lemons forget the bottled kind
  • Block of cream cheese left out to soften
  • Unsalted butter softened as well
  • Fine powdered sugar run through a sifter
  • Real vanilla extract the good stuff
A freshly baked lemon bundt cake with a glossy icing, partially sliced to reveal its soft, moist interior. Pin it
A freshly baked lemon bundt cake with a glossy icing, partially sliced to reveal its soft, moist interior. | recipesbyhannah.com

Simple Directions

Mixing Magic
Combine your boxed mix pudding eggs sour cream oil and the juice from your lemons until it's completely smooth then pour into a thoroughly greased bundt pan
Oven Time
Warm your oven to 350°F slide in your cake and let it cook till you can smell that amazing lemon scent around 45 minutes stick a toothpick in to check it's done

Frequently Asked Questions

→ Is it okay to make this in advance?

Absolutely! Actually, chilling overnight makes the flavors better. Wait to frost until right before serving.

→ Why is sour cream in this recipe?

Sour cream helps keep the cake super soft and gives it that from-scratch flavor.

→ What’s the trick to prevent sticking?

Use a ton of baking spray or coat your pan with grease and flour thoroughly, even in the smallest corners.

→ Can you freeze this dessert?

Yes, freeze it without the frosting for up to three months. Let it thaw for a night and add frosting before plating.

→ How can I do the signature frosting look?

Grab a piping bag and make thick lines from the bottom to the top, circling the cake as you go.

Easy Lemon Cake

This quick and fluffy lemon cake uses easy shortcuts and finishes with thick cream cheese icing. You'll love the classic striped frosting look.

Prep Time
10 Minutes
Cook Time
45 Minutes
Total Time
55 Minutes

Category: Sweet Kitchen

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8)

Dietary: Vegetarian

Ingredients

01 1 box (3.4 oz) instant lemon pudding mix.
02 1 lemon cake mix.
03 4 large eggs.
04 1 cup sour cream.
05 1/4 cup fresh lemon juice.
06 1/2 cup canola oil.
07 1/4 cup water.
08 8 oz cream cheese, softened.
09 2 1/2 cups powdered sugar.
10 1/4 cup unsalted butter, room temperature.
11 1 tsp vanilla extract.

Instructions

Step 01

Turn your oven on to 350°F and give your 9-inch bundt pan a good coating of spray.

Step 02

Mix together lemon cake mix, pudding, sour cream, eggs, oil, water, and fresh lemon juice until smooth.

Step 03

Transfer the batter into your bundt pan.

Step 04

Pop it into the oven for 45-55 minutes, or until a toothpick comes out clean when poked.

Step 05

Let it cool completely, then stick it in the fridge overnight.

Step 06

For frosting: Whip together butter, cream cheese, powdered sugar, and vanilla until fluffy.

Step 07

Add frosting in vertical lines along the cake.

Notes

  1. Refrigerating overnight makes the texture better.
  2. Make sure to grease your pan really well to avoid sticking.
  3. Cake freezes fine for up to 3 months as long as there’s no frosting on it.

Tools You'll Need

  • Stand mixer.
  • Bundt pan.
  • Piping bag.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 568
  • Total Fat: 37 g
  • Total Carbohydrate: 55 g
  • Protein: 5 g