Jen is the bomb!
This is actually called Lemon Wow Cake, but I am renaming it Jen's Lemon Bomb Cake because it is amazingly good. (Check out the "secret" ingredient.)
My awesome friend Jen actually threw a little dinner party for my birthday this weekend and let me select the menu throughout last week. It was an incredible meal and just great fun! It was definitely one of the nicest birthday presents I have ever received.
I will share the other dinner recipes throughout the week.
Jen's Lemon Bomb Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 teaspoon dried tarragon
1 cup lemon-lime flavored carbonated beverage
1/3 cup lemon juice
4 eggs
2/3 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Jen's Lemon Bomb Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 teaspoon dried tarragon
1 cup lemon-lime flavored carbonated beverage
1/3 cup lemon juice
4 eggs
2/3 cup vegetable oil
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
1 comment:
I took the liberty of substituting lemon pudding for the coconut cream. I wanted it a bit more "Lemony". (This was a suggesting from a reviewer at allrecipes.com, where I got the recipe)
Also, I glazed it with a mixture of lemon juice & confectioner's sugar. Then I topped that with yellow & white sanding sugar & crystals!
Sarah's right: it WAS good!
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