Contest-Winning Lemon Poppy Seed Cake

Directions

• Preheat oven to 350°. In a large bowl, combine the cake mix, milk, buttermilk, oil, applesauce, lemon juice, egg yolks, lemon zest and poppy seeds; beat on low speed for 30 seconds. Beat on medium for 2 minutes. In another bowl, beat egg whites until stiff peaks form; fold into batter.
• Transfer to two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 22-28. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
• Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/3 cup lemon curd. Repeat layers twice. Top with remaining cake layer. Spread remaining lemon curd over top of cake within 1 in. of edges. Frost sides and top edge of cake with 3 cups whipped cream mixture. Pipe remaining mixture around edges.