Cake Mix Lemon Poppy Seed Two Layer Cake


  • 2 1/2 cups Water
  • baking spray
  • 1 box (15 1/4-ounce) standard white cake mix
  • 1/4 cup instant lemon pudding mix
  • 3/4 cup uncultured buttermilk
  • 1/3 cup vegetable
  • 1/4 cup lemon juice
  • 2 large eggs
  • 1 tbsp poppy seeds
  • 1 cup heavy cream
  • 1 tbsp confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp table salt
  • Pour the water into the insert set in a 10-quart Instant Pot. Set a large pressure-safe rack or trivet in the insert. Coat the inside of a 9-inch-round springform pan with baking spray.
  • Whisk the cake mix, instant lemon pudding mix, buttermilk, oil, lemon juice, eggs, egg yolks, salt and poppy seeds in a large bowl until smooth. Pour and scrape this mixture into the prepared pan. Smooth the top. Set it on the rack (do not cover) and lock the lid on the cooker.
  • Set your 10 Qt Instant Pot to Pressure Cook/Manual on High Pressure for 35 minutes.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use hot pads or silicone baking mitts to transfer the (hot!) springform pan to a nearby wire rack. Cool for 15 minutes, then unlatch the pan and remove its ring side. Continue cooling the cake to room temperature, for at least 1 hour or up to 3 hours. The cake will not cut easily into two disks if it is even slightly warm.
  • When the cake has cooled, use a long thin knife to slice it horizontally into two even disks. Set the top disk aside. Use a handheld electric mixer at high speed to beat the cream in a large bowl until thickened, about 2 minutes. Beat in the confectioners’ sugar and vanilla, then continue beating until the cream can be mounded — not sauce-like, but firmer. Spread this whipped cream over the cut portion of the cake, then set the top back on the cake. Serve at once or refrigerate uncovered for up to 4 hours before serving.
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