Contest-Winning Lemon Poppy Seed Cake

Name: Contest-Winning Lemon Poppy Seed Cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 3 eggs, separated; 1 package lemon cake mix (regular size); 1 cup 2% milk; 1/3 cup buttermilk; 1/3 cup canola oil; 1/4 cup unsweetened applesauce; 1/4 cup lemon juice; 1 tablespoon grated lemon peel; 4 teaspoons poppy seeds; 2 cups heavy whipping cream; 1/4 cup sugar; 2 teaspoons vanilla extract; 1 jar (10 ounces) lemon curd

This lovely layered cake may not be made from scratch, but lemon curd filling and creamy frosting give it a gourmet taste. It's a refreshing change from chocolate holiday desserts.—Suzanne Earl, Spring, Texas

Ingredients

3 eggs, separated
1 package lemon cake mix (regular size)
1 cup 2% milk
1/3 cup buttermilk
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup lemon juice
1 tablespoon grated lemon peel
4 teaspoons poppy seeds
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
1 jar (10 ounces) lemon curd

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In a large bowl, combine the cake mix, milk, buttermilk, oil, applesauce, lemon juice, egg yolks, lemon peel 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 at 350° for 22-28 minutes or until a toothpick inserted in the center comes out clean. 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.

To Make Ahead: The cake layers can be made the day before serving. Store in resealable plastic bags at room temperature. Editor's Note: We recommend using a Duncan Hines 18-1/4 ounce cake mix for this recipe.