Cake Mix Lemon Poppy Seed Two Layer Cake

Yum! What could be better than a lemon–poppy seed cake filled with sweetened whipped cream? To make this two-layer wonder, you must use a springform pan with sides that are at least 3 inches tall to accommodate the cake as it rises under pressure. (It will rise high, then fall back as it cools.) After that, there’s not much to making this fine cake, best on a spring day. The crumb is light and airy, a nice balance to the whipped cream filling. One note: The amount of the ingredients for the whipped cream filling is too small to be successful with most stand mixers. If you don’t have an electric hand mixer, you’ll have to go old-school and whisk the cream by hand. Your forearms will get a good workout.

Cuisine

Modern

Course

Dessert

Difficulty

Medium

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

1 9 inch 2 layer cake, 1-2 hours, baking spray, box (15 1/4-ounce) standard white cake mix, Bruce Weinstein and Mark Scarbrough, cake, confectioners’ sugar, contributed, cook 60 min, dessert, heavy cream, instant lemon pudding mix, instant pot dessert recipe, large eggs, lemon juice, medium, modern, poppy seeds, prep 5 min, pressure cook, table salt, uncultured buttermilk, vanilla extract, vegetable, water

Prep Time

5 min

Cook Time

60 min

Servings

1 9 inch 2 layer cake

Ingredients

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

Instructions

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.

Notes

Beyond
• Add up to 2 teaspoons finely grated lemon zest to the cake batter.
• Substitute 1/4 teaspoon lemon extract for the vanilla extract in the whipped cream.
• Garnish the top of the cake with dusted confectioners’ sugar.

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