Lemon Bliss My Secret Copycat Nothing Bundt Cake Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour the bundt pan thoroughly. This is crucial for easy release.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
4. Beat in the eggs one at a time, mixing well after each addition.
5. In a small bowl, whisk together the buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing!
7. Pour the batter into the prepared bundt pan and spread evenly.
8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 45 minutes.
9. Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
10. While the cake cools, prepare the frosting. In a large bowl, cream together the softened cream cheese and butter until smooth and creamy.
11. Gradually beat in the powdered sugar until smooth. Add the milk or heavy cream and vanilla extract and mix until light and fluffy.
12. Once the cake is completely cool, frost it generously with the cream cheese frosting. Either drizzle it or create the signature flower dollops.