Lemon Wow Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan thoroughly. (5 minutes)

Recipe View In a large mixing bowl, combine the yellow cake mix and coconut cream pudding mix. Using your fingers, gently crush the dried tarragon into a fine powder; this will help release its aroma and flavor. Add the tarragon to the cake and pudding mixture and whisk to combine. (3 minutes)

Recipe View Create a well in the center of the dry ingredients. Pour in the lemon-lime soda, fresh lemon juice, eggs, and vegetable oil. (2 minutes)

Recipe View Using an electric mixer, begin beating the batter on low speed until just blended. Scrape down the sides of the bowl to ensure all ingredients are incorporated. Increase the mixer speed to medium and beat for 4 minutes, until the batter is smooth, light, and airy. (6 minutes)

Recipe View Carefully pour the batter into the prepared Bundt pan, ensuring it's evenly distributed. (1 minute)

Recipe View Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached. (35 minutes)

Recipe View Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze, if desired.