Great Cake Contest

This is a yellow lemon cake filled with homeade lemon curd. I iced it with a thin layer of buttercream and then with yellow fondant icing.

RECIPE 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

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan

2. 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.

3. 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.