Reviewed: Oct. 3, 2009

Great starting point. I used lemon cake mix, lemon pudding, no tarragon, made a tangy icing, and then topped it with a raspberry coulis when serving. Quick and easy and huge hit.

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MJ

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Aug. 6, 2009

I love cakes that are super moist and this fits the bill! So delicious. It is very dense, so I have tried it adding a bit of baking soda and baking powder, as well as replacing one of the eggs with 2 egg whites. I also couldn't taste the tarragon so I sometimes leave it out. This works VERY well for bite-size cupcakes: topped with cream cheese frosting and sugar sprinkles it comes off very gourmet. I will be making this for many years to come. This is the lemon cake recipe I was searching for. Thank you Julie!

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Jeanie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Seattle, Washington, USA

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Reviewed: May 29, 2009

I made this using lemon pudding and topped it off with a lemon icing made from powdered sugar, lemon juice, and lemon zest. It's one of my husband's favorites and he requests it almost every birthday :)

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funkyplatt

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

TASTES LIKE SPRING!!!! What a beautiful cake!! perfect for luncheons, brunches, any type of gathering!! Very simple and economical!! My store did not have the coconut pudding (shame, I loveeee coconut)- so i used vanilla pudding- I'm not a big user of tarragon, so I used thyme (would love to try this with lemon balm from my garden) - - I sprayed and sugared my cake pan- came out perfectly beautiful- It took longer for my oven- probably 45 mins- (new oven, but not convection-I just tested and added mins.)I did add a lemon glaze- could leave out herb, but it adds a whole different complex level to the cake- thanks for the recipe-

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 27, 2008

Definetly a 5 star.

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LARRYANDMICKI

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Reviewed: Oct. 18, 2008

I would like to give it five stars, but once I made all the changes suggested by the earlier reviews, it was really a different cake. I used lemon pudding and lemon cake mix, and I added lemon jello. I didn't have tarragon, and didn't want to spend $5 on a jar of tarragon just for this recipe, so I omitted it. My cake was delicious, just the ticket for a Saturday snack with husband and son.

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WingedBook

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

Good cake! I upped the lemon and cut back on the soda after reading reviews - but not by much. The tarragon and coconut pudding give this cake something - but do not taste coconutty or tarragony to me. Interesting, without being weird. The texture is good - very moist. I did have to cook it 10 minutes longer than stated. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 4, 2008

WOW is right. I whipped up this gem for Family Easter this year and it was a huge hit. Grandma had 3 slices! I used both lemon cake mix and lemon pudding mix, and followed the suggestion of several other reviewers to double the tarragon. ALL good choices! The tarragon is refreshing and adds complexity, and is still subtle after doubling. I also glazed with a simple saucepan mix of butter, powdered sugar, and lemon juice. I poked holes on top so glaze could seep directly INto the cake, then spread any excess on top. The glaze added that TANG that I crave from a lemon cake. This cake single-handedly won me the title of Official Holiday Dessert Chef in our family. No easy feat! Thanks Julie!

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TheInfamousNicoletta

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 20, 2008

I didn't have a bundt pan so used a regular 9x13 and followed the recipe as written. It was awesome. I amde it a second time and added the glaze as others recommended. Perfecto! This is a keeper.

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giggles

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Reviewed: Apr. 2, 2008

I made this cake recently for a friend's birthday--it turned out great, but didn't keep well past the first day. I must say I was skeptical about the ingredients at first, but the tarragon adds a nice, sophisticated flavor. Since I wanted more than a hint of lemon in my cake, I used lemon cake mix and lemon Jello powder, and am very glad I did! The end result was NOT overpoweringly lemony--it was just right. I made a simple glaze out of lemon juice, water, and powdered sugar and drizzled it over the cake while it was still warm. I also floured the pan with regular sugar as recommended by other reviewers. Great recipe!

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Emily Rose

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Emporia, Kansas, USA

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Reviewed: Mar. 23, 2008

Very yummy! Fixed this for Easter dinner and it was a hit!

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elurk

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Reviewed: Jan. 12, 2008

Where do I start??!!! This is one that I did not take a photo of as it did not come our pretty, but WOW did it taste WONDERFUL! I used lemon flavored pudding and made powdered sugar lemon and lemon zest glaze for the top that just put the cake over the edge from just yum to HOLY COW! To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar, 1tblspn lemon juice and the same for lemon zest. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove the cake from the pan and knife while the cake is still a little warm insert the knife tip down and pour a little of the glaze into the slit, do this all over the cake then pour the remaining over the top and let cake continue to cool. It makes for a sticky desert, but is delicious to the last crumb!

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GrlzCn2

Home Town: Albuquerque, New Mexico, USA

Living In: Marathon, Texas, USA

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Reviewed: Nov. 19, 2007

i was looking for a cake for an office event to suit everyones taste (no chocolate, nuts, lactose etc.) I was pleasantly surprised... I followed the recipe exactly, cake did need additional cooking time. Like many others once it cooled I glazed w/ conf. sugar. lemon extract & lemon juice icing. Yum, Thanks for sharing. I will be making another one tonight for a school event

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foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Oct. 31, 2007

My mother-in-law loved this cake! The coconut pudding and tarragon really brought out the smoothness of the cake. The lemon glaze was delicious too. A simple yet moist cake any lemon lover would enjoy!

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HEATHERALAPEACH

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Reviewed: Jul. 22, 2007

Everyone in our family loved this cake. It took a little longer to bake though. I had to leave it for an additional 5 minutes. For anyone who may be concerned about the Tarragon, it was mild and did not overpower the cake at all. I made a glaze using 1 Cup of powdered sugar, 1/3 Cup lemon juice and 1/2 tsp. of lemon extract. Delicious!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: May 7, 2007

Extremely moist cake with a great texture. More lemon-y than I thought it would be. I couldn't taste the tarragon, so am not really sure what it added, but I wouldn't omit it. It took about 50 minutes to bake in a bundt pan. Moist enough to be served alone, but I added a dollop of peach, mango, orange topping.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 28, 2007

A great cake! I used a lemon cake mix and made a lemon glaze. My husband especially loved it and has requested it for his birthday cake. I can hardly wait to serve it again, I think it would be fantastic with either fresh sliced strawberries or a blueberry sauce and whipped cream. A definite keeper!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 12, 2006

This is a fabulously unusual cake! I have made it with both the yellow cake mix as well as a lemon cake mix, and they are both delicious, depending on how much you like lemon. I generally use 1 1/2 t. of tarragon, because the lemon-tarragon combination is fantastic in this. This is one of my "stand-bys" for a short-notice dessert! WONDERFUL!

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SCHMARTGRL

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Reviewed: Oct. 10, 2006

good cake but the bake time was way off for me, it needed a lot more bake time.

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Diane Lynn

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Reviewed: Jul. 26, 2006

This cake turns out really good! I am not a baker and usually overcook everything. But this turned out fabulous, definitely recommend it!!!

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khan1020

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Lemon Wow Cake

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