CONTEST-WINNING LEMON POPPY SEED CAKE

Contest-Winning Lemon Poppy Seed Cake image

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

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

3 large eggs, separated, room temperature
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 zest
4 teaspoons poppy seeds
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
1 jar (10 ounces) lemon curd

Steps:

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.

Nutrition Facts : Calories 502 calories, Fat 27g fat (12g saturated fat), Cholesterol 127mg cholesterol, Sodium 349mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 0 fiber), Protein 4g protein.