Cake Mix Lemon Poppy Seed Two Layer Cake

By: Bruce Weinstein & Mark Scarbrough

Cake Mix Lemon Poppy Seed Two Layer Cake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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."]
cuisine icon Keywords
1 9 inch 2 layer cake, 1-2 hours, baking spray, box (15 1/4-ounce) standard white cake mix, 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 icon Prep Time
5 min
cook icon Cook Time
60 min

serving icon 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.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.