 |  |  |  lemon bundt cake ~ cut |
 |  |  |
 lemon with sugar |  sugar-free orange |  generously spray pan |  batter after 30 sec. |  batter after 2 min. |
 smooth top, lower in center |  after baking ~ clean cake tester |  baking sheet & weight on top |  about 1 hr later |  flip & ready to glaze |
An easy LEMON or ORANGE BUNDT CAKE ~ with sugar or sugar-free (similar to the ones you buy at Nothing but Bundt). These use a cake mix, plus pudding mix ~ and you can top them with a CREAM CHEESE FROSTING (on a traditional bundt pan shape, like the one they use at the store) ~ but my preference is a LEMON or ORANGE GLAZE, since I usually use my Rose or Chrysanthemum bundt pans, and like to glaze just the outside edges of the petals (and then put just a few yellow or orange flower sprinkles on the edges.)
Copycat NOTHING But BUNDT LEMON or ORANGE BUNDT CAKE
Sugar or sugar-free
1 lemon or orange cake mix with sugar ~or~ 1 sugar-free yellow cake
1 – 3.4 oz instant lemon pudding mix with sugar ~or~ 1 sugar-free instant vanilla pudding mix (NOT French vanilla)
3/4 cup sour cream……………………………4 eggs
1TB lemon ~or~ 2 TB orange jello powder (regular or sugar-free) ~ (The difference is b/c there’s no orange pudding mix, so you’ll have to use vanilla pudding mix, so you’ll use more orange jello mix for flavoring)
1/2 cup vegetable oil....................................1/4 cup water
1/4 cup lemon or orange juice (NOTE: orange juice has sugar in it, so you can substitute 1/4 cup water with 1/2 tsp. orange extract or emulsion whisked into it, if you’re making this sugar-free)
CREAM CHEESE FROSTING
LEMON or ORANGE GLAZE
(recipes below)
Optional: seasonal sprinkles (I use just a few sprinkles on sugar-free cakes too, because the sugar count is negligible when I only use about 10 total sprinkles)
***
Preheat oven to 350. Generously spray a 9” bundt pan with non-stick baking spray (containing flour) and set aside.
Beat the cake mix, pudding, jello powder sour cream, eggs, oil, juice and water in your electric mixer bowl until well combined (about 2 minutes ~ you’ll notice a difference in the creaminess of the batter when you let it go that long. You will also hear a difference in the sound the mixer makes ~ see last 2 photos 2nd row)
Spread batter evenly in prepared pan. (TIP: As I smooth the top (with a spoon) I sweep outwards, making it a little lower in the center ~ since bundt cakes seem to rise more in the center and (hopefully) this will keep it a little more even as it rises.) Give the pan 1 quick smack on the counter, to break any air bubbles inside, then put it onto a baking sheet to catch any spillover as it bakes.
Bake about 40-45 minutes (or until a long cake tester or straw comes out clean.) (TIP: Always start checking 5-8 minutes early, since ovens bake @ different speeds & even the humidity may affect the bake time). Normally, I like to bake things on the "underbaked" side, but this cake needs to be completely baked (no crumbs on the cake tester), or it will collapse a little and crumple down on itself when you turn it out of the pan later. Mine was perfect after 40 minutes. It rose up over the edge of the pan, but then sank way down later after it cooled. (see photos)
Allow to cool completely before tipping it over onto your serving platter. (TIP: I put a flat baking sheet on top & weight that down while it’s cooling on the rack. Your cake has probably risen over the top of the bundt pan while baking, and this will smash everything back into the pan, so it’s even when you tip it over later.)
And, now here is where I differ from “Nothing But Bundt” cakes. They use a “regular” shaped bundt pan (but make sure yours is a smaller 9” pan), so their traditional frosted style are very big swishes of thick cream cheese frosting down over the sides of the cake. (see photo below) ** I prefer my 9” rose-shaped bundt pan, so I drizzle a LEMON or ORANGE GLAZE over the edges of the petals instead, and put just a few pastel flower sprinkles on the edges of the petals too.
CREAM CHEESE FROSTING
1 – 8 oz cream cheese, room temperature
1/4 cup (4 TB) unsalted butter, softened
2-1/2 cups powdered sugar (or 1-3/4 cups regular white Splenda sifted with 1/2 cup cornstarch for “sugar-free powdered sugar”)
1 tsp. pure vanilla extract
1 disposable piping bag ~or ~ 1 heavy (freezer) pint zip-top baggie
Cream cheese frosting directions (1st 2 photos below ~ from NOTHING BUT BUNDT website)
Beat all ingredients in your electric mixer bowl until combined and smooth.
Scoop into the piping bag (or disposable baggie) ~ Cut tip off the piping bag ~or~ off one bottom corner of the baggie (squeeze excess air out of baggie before cutting off the bottom tip). Pipe the frosting onto the cake.
Copycat NOTHING But BUNDT LEMON or ORANGE BUNDT CAKE
Sugar or sugar-free
1 lemon or orange cake mix with sugar ~or~ 1 sugar-free yellow cake
1 – 3.4 oz instant lemon pudding mix with sugar ~or~ 1 sugar-free instant vanilla pudding mix (NOT French vanilla)
3/4 cup sour cream……………………………4 eggs
1TB lemon ~or~ 2 TB orange jello powder (regular or sugar-free) ~ (The difference is b/c there’s no orange pudding mix, so you’ll have to use vanilla pudding mix, so you’ll use more orange jello mix for flavoring)
1/2 cup vegetable oil....................................1/4 cup water
1/4 cup lemon or orange juice (NOTE: orange juice has sugar in it, so you can substitute 1/4 cup water with 1/2 tsp. orange extract or emulsion whisked into it, if you’re making this sugar-free)
CREAM CHEESE FROSTING
LEMON or ORANGE GLAZE
(recipes below)
Optional: seasonal sprinkles (I use just a few sprinkles on sugar-free cakes too, because the sugar count is negligible when I only use about 10 total sprinkles)
***
Preheat oven to 350. Generously spray a 9” bundt pan with non-stick baking spray (containing flour) and set aside.
Beat the cake mix, pudding, jello powder sour cream, eggs, oil, juice and water in your electric mixer bowl until well combined (about 2 minutes ~ you’ll notice a difference in the creaminess of the batter when you let it go that long. You will also hear a difference in the sound the mixer makes ~ see last 2 photos 2nd row)
Spread batter evenly in prepared pan. (TIP: As I smooth the top (with a spoon) I sweep outwards, making it a little lower in the center ~ since bundt cakes seem to rise more in the center and (hopefully) this will keep it a little more even as it rises.) Give the pan 1 quick smack on the counter, to break any air bubbles inside, then put it onto a baking sheet to catch any spillover as it bakes.
Bake about 40-45 minutes (or until a long cake tester or straw comes out clean.) (TIP: Always start checking 5-8 minutes early, since ovens bake @ different speeds & even the humidity may affect the bake time). Normally, I like to bake things on the "underbaked" side, but this cake needs to be completely baked (no crumbs on the cake tester), or it will collapse a little and crumple down on itself when you turn it out of the pan later. Mine was perfect after 40 minutes. It rose up over the edge of the pan, but then sank way down later after it cooled. (see photos)
Allow to cool completely before tipping it over onto your serving platter. (TIP: I put a flat baking sheet on top & weight that down while it’s cooling on the rack. Your cake has probably risen over the top of the bundt pan while baking, and this will smash everything back into the pan, so it’s even when you tip it over later.)
And, now here is where I differ from “Nothing But Bundt” cakes. They use a “regular” shaped bundt pan (but make sure yours is a smaller 9” pan), so their traditional frosted style are very big swishes of thick cream cheese frosting down over the sides of the cake. (see photo below) ** I prefer my 9” rose-shaped bundt pan, so I drizzle a LEMON or ORANGE GLAZE over the edges of the petals instead, and put just a few pastel flower sprinkles on the edges of the petals too.
CREAM CHEESE FROSTING
1 – 8 oz cream cheese, room temperature
1/4 cup (4 TB) unsalted butter, softened
2-1/2 cups powdered sugar (or 1-3/4 cups regular white Splenda sifted with 1/2 cup cornstarch for “sugar-free powdered sugar”)
1 tsp. pure vanilla extract
1 disposable piping bag ~or ~ 1 heavy (freezer) pint zip-top baggie
Cream cheese frosting directions (1st 2 photos below ~ from NOTHING BUT BUNDT website)
Beat all ingredients in your electric mixer bowl until combined and smooth.
Scoop into the piping bag (or disposable baggie) ~ Cut tip off the piping bag ~or~ off one bottom corner of the baggie (squeeze excess air out of baggie before cutting off the bottom tip). Pipe the frosting onto the cake.
 chrysanthemum pan |  NOTHING But BUNDT LEMON * from website |  NOTHING But BUNDT * cream chese frosting * from website |  My rose CHOCOLATE BUNDT CAKE (for St. Patrick's Day) |
LEMON or ORANGE GLAZE (3rd photo above ~ technique shown on a chocolate rose cake for St. Patrick’s Day w/a few sprinkles)
Sugar or sugar-free
2-3 TB lemon juice (or about 2 TB water w/ 1 tsp. orange jello powder)
2 cups powdered sugar ~or~ 1-1/4 cup regular white Splenda + 3/4 cup cornstarch
For glaze, whisk together the powdered sugar and liquid in medium bowl until smooth. Pour / drizzle / brush over cooled cake ~ depends on the shape of the bundt pan you’re using. Put sprinkles on while glaze is still wet. You can adjust the thickness / consistency by adding more powdered sugar or more liquid, as needed.
EASIEST LEMON or ORANGE GLAZE:
about 1 tsp. lemon or orange jello powder (can be sugar-free)
about 3 TB canned vanilla frosting (can be sugar-free)
about 1-2 TB liquid (can be lemon or orange juice ~ Triple Sec ~ milk ~ flavored liquid coffee creamer)
Whisk all together in small bowl to get a nice smooth drizzle consistency. Adjust consistency by adding more canned frosting or liquid.
Sugar or sugar-free
2-3 TB lemon juice (or about 2 TB water w/ 1 tsp. orange jello powder)
2 cups powdered sugar ~or~ 1-1/4 cup regular white Splenda + 3/4 cup cornstarch
For glaze, whisk together the powdered sugar and liquid in medium bowl until smooth. Pour / drizzle / brush over cooled cake ~ depends on the shape of the bundt pan you’re using. Put sprinkles on while glaze is still wet. You can adjust the thickness / consistency by adding more powdered sugar or more liquid, as needed.
EASIEST LEMON or ORANGE GLAZE:
about 1 tsp. lemon or orange jello powder (can be sugar-free)
about 3 TB canned vanilla frosting (can be sugar-free)
about 1-2 TB liquid (can be lemon or orange juice ~ Triple Sec ~ milk ~ flavored liquid coffee creamer)
Whisk all together in small bowl to get a nice smooth drizzle consistency. Adjust consistency by adding more canned frosting or liquid.
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