Nothing Bundt Cakes-Style Lemon Bundt Cake

Enjoy this homemade citrus classic featuring minimally refined honey and seed-oil-free avocado oil for a moist, flavorful crumb that celebrates whole-food ingredients.

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Ingredients

12 servings

Clean swaps

Every ingredient in this recipe, ready to shop — including our clean upgrade picks.

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organic spelt flour
organic spelt flour Shop →
baking powder
baking powder Shop →
baking soda
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sea salt
sea salt Shop →
large organic eggs
large organic eggs Shop →
avocado oil
avocado oil Shop →
honey
honey Shop →
organic plain greek yogurt
organic plain greek yogurt Shop →
Zest of 2 organic lemons
Zest of 2 organic lemons Shop →
Juice of 2 organic lemons
Juice of 2 organic lemons Shop →
pure vanilla extract
pure vanilla extract Shop →
organic cream cheese, softened
organic cream cheese, softened Shop →

What you'll need

  • Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
  • Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
  • Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.

Instructions

  1. Preheat your oven to 350°F (175°C) and thoroughly grease a Bundt pan with a small amount of avocado oil.
  2. In a medium bowl, whisk together the organic spelt flour, baking powder, baking soda, and sea salt.
  3. In a large mixing bowl, whisk the avocado oil, organic honey, eggs, yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain-do not overmix.
  5. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
  6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean; if the top browns too quickly from the honey, loosely tent with foil for the final 15 minutes.
  7. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
  8. While the cake cools, beat the softened cream cheese with the honey and vanilla until smooth and fluffy.
  9. Once the cake is fully cooled, pipe or dollop the cream cheese frosting over the top in thick petals-the signature Nothing Bundt Cakes finish.

FAQ

Is this Nothing Bundt Cakes-Style Lemon Bundt Cake gluten-free?

No, this version uses spelt flour. To make it gluten-free, substitute the spelt flour with a certified gluten-free all-purpose flour blend.

Can I make this ahead?

Yes! You can prepare the batter and keep it in the refrigerator for up to 24 hours before baking.

How do I store leftovers?

Store leftover slices in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

What can I substitute for organic greek yogurt?

You can use full-fat plain yogurt, sour cream, or a thick coconut yogurt for a dairy-free option.

Why is this healthier than the restaurant version?

This recipe utilizes less processed ingredients by swapping refined sugars for honey and avoiding industrial seed oils.

How can I ensure the cake doesn't stick to the pan?

Ensure the Bundt pan is thoroughly greased; you may also dust a light layer of spelt flour onto the grease before adding the batter.

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