Cake Mix Lemon Poppy Seed Two Layer Cake
By :Bruce Weinstein & Mark Scarbrough
instant pot dessert
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.
instant pot dessert
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Prep Time 5 minutes
Cook Time 60 minutes
Passive Time 60 minutes
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 (vegetarian if necessary — do not use a sugar-free gluten-free, or pudding cake mix)
  • 1/4 cup instant lemon pudding mix (half of a 3.4-ounce box — vegetarian if necessary)
  • 3/4 cup uncultured buttermilk
  • 1/3 cup vegetable canola, or other neutral-flavored oil
  • 1/4 cup lemon juice at room temperature
  • 2 large eggs plus 2 large egg yolks, at room temperature
  • 1 tbsp poppy seeds
  • 1 cup heavy cream
  • 1 tbsp confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp table salt
Prep Time 5 minutes
Cook Time 60 minutes
Passive Time 60 minutes
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 (vegetarian if necessary — do not use a sugar-free gluten-free, or pudding cake mix)
  • 1/4 cup instant lemon pudding mix (half of a 3.4-ounce box — vegetarian if necessary)
  • 3/4 cup uncultured buttermilk
  • 1/3 cup vegetable canola, or other neutral-flavored oil
  • 1/4 cup lemon juice at room temperature
  • 2 large eggs plus 2 large egg yolks, at room temperature
  • 1 tbsp poppy seeds
  • 1 cup heavy cream
  • 1 tbsp confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp table salt
instant pot dessert
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. Whisk the cake mix, instant lemon pudding mix, buttermilk, oil, lemon juice, eggs, egg yolks, 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.
  3. Set your 10 Qt Instant Pot to Pressure Cook/Manual on High Pressure for 35 minutes.
  4. 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.
  5. 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.
Recipe 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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