This lovely layered cake may not be made from scratch, but lemon curd filling and creamy frosting give it a gourmet flair. It’s a refreshing change from chocolate holiday desserts.
—SUZANNE EARL SPRING, TX
PREP: 40 MIN. • BAKE: 25 MIN. + COOLING • MAKE: 12 SERVINGS
3eggs, separated
1package lemon cake mix (regular size)
1cup 2% milk
1/3cup buttermilk
1/3cup canola oil
1/4cup unsweetened applesauce
1/4cup lemon juice
1tablespoon grated lemon peel
4teaspoons poppy seeds
2cups heavy whipping cream
1/4cup sugar
2teaspoons vanilla extract
1jar (10 ounces) lemon curd
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. In another 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.
3. Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
4. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
5. 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 inch 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.