Reviewed: May 19, 2012

easy to make and the husband loved it. Ive had requests for it.

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Reviewer:

vkvhawk

Reviewed: Feb. 5, 2012

Excellent cake and very easy!

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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

Reviewed: Dec. 11, 2009

Loved it! I used sugar free cake mix, sugar free pudding, and diet sprite to make this healthier.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

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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Cooking Level: Expert

Living In: Los Angeles, California, USA

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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Reviewer:

Jeanie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Seattle, Washington, USA

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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Reviewer:

sccrn123

Cooking Level: Intermediate

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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Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

Reviewed: Nov. 27, 2008

Definetly a 5 star.

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Reviewer:

LARRYANDMICKI

Cooking Level: Intermediate

Living In: Brantford, Ontario, Canada

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

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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5 users found this review helpful