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!

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.

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!

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

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!

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

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!

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!

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.

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!

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!

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

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

We were in the mood for a cake that tasted grassy like and I remembered this recipe based on a previous review. Made this right up, took almost all of the oregano I had on hand, but it baked up beautifully. A real treat! Thanks!

This cake was so perfectly made for me and Juanita. Why, we sat down to frost it and ended up eating all of it. We could not find tarragon in our small grocery store, so we used oregano and it was delightful - kind of a grassy flavored cake, but nice none the less.