Gluten Free Lemon Bundt Cake {Nothing Bundt Cake Copycat}

This Gluten Free Lemon Bundt Cake {Nothing Bundt Cake Copycat} is everything you love about Nothing Bundt Cake cakes but without the expensive price tag and gluten! A moist and tangy lemon bundt cake with a dreamy cream cheese icing. It’s an easy dessert to make and tastes just like the original!

FOR MORE GLUTEN-FREE RECIPES, TRY THESE TRIED-AND-TRUE RECIPES. FOR GLUTEN-FREE PEANUT BUTTER COOKIES, GLUTEN-FREE FUDGE BROWNIES AND GLUTEN-FREE SUGAR COOKIES. MY CLASSIC GLUTEN-FREE CHOCOLATE CHIP COOKIES ARE ALSO ALWAYS A HIT!

My husband loves Nothing Bundt Cakes! Especially the lemon cake. I think he could eat it every single day and not get tired of it. But, as you know, my daughter and I are gluten free so we can’t enjoy his beloved lemon cake with him…until now!

This cake has everything you love about Nothing Bundt Cakes but without the gluten. It’s moist, flavorful, not dry or gritty and the icing is delicious! I hope you enjoy it as much as we have!

Ingredients

• 1 Gluten Free Vanilla Cake Mix- I used this one here from Natural Grocers.

• 3.4 ounces Lemon Pudding Mix, dry, instant pudding– I used Jell-O, but really any brand will work as long as it’s lemon

• 3/4 Cup Sour Cream– I used regular whole fat sour cream. For dairy-free, use your favorite dairy-free sour cream like this kind here.

• 3 Large Eggs-I’ve not tried this recipe with an egg substitute so I do not recommend.

• 1/2 Cup Melted Butter-Or oil, if you’re dairy-free, but butter will give you the best flavor.

• 1/3 Cup Lemon Juice-If you use bottled lemon juice, I recommend using a quality brand as it will give you the best taste or fresh squeezed lemons.

• 2 tsp Vanilla-Watkins Pure Vanilla is my favorite.

Frosting

• 16 ounces softened cream cheese

• 1/2 cup softened butter

• 2 teaspoons vanilla extract

• 3-4 cups powdered sugar

• lemon for garnish (optional)

How To Make Gluten Free Lemon Bundt Cake {Nothing Bundt Cake Copycat}

To Make the Cake:

• Preheat oven to 350 degrees. Grease your pan. Because you will be turning your cake upside down to remove it you want to be sure and take time to adequately grease your pan to prevent any cake from sticking.

• To an electric mixer, add the cake mix, pudding mix, sour cream, eggs, oil, lemon juice and vanilla and beat for 2 minutes.

• Pour cake batter into greased bundt cake pan and bake for 50-60 minutes. Let cool for ~20 minutes.

• Remove cake from bundt pan and place on serving platter. Cover with plastic wrap and store in refrigerator overnight before frosting or serving.

To Make the Frosting:

• In a medium bowl, combine the softened cream cheese and butter. Beat until smooth and creamy.

• Mix in the vanilla then gradually add the powdered sugar until frosting is nice and thick.

• Place in a piping bag with a large round tip and frost cake.

• Frost the cake in thick stripes going from the middle to the outside. Keep cake refrigerated and enjoy!

This would make a perfect Easter or summer picnic dessert but can really be enjoyed any time of year! Hope you enjoy it as much as we have. Happy Baking!