Contest-Winning Lemon Poppy Seed Cake

• 3 large eggs,
• , room temperature
• 1 package lemon cake mix (regular size)
• 1 cup 2% milk
• 1/3 cup buttermilk
• 1/3 cup canola oil
• 1/4 cup unsweetened applesauce
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 4 teaspoons poppy seeds
• 2 cups heavy whipping cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1 jar (10 ounces) lemon curd

1. Preheat oven to 350u0b0. In a large bowl, combine the cake mix, milk, buttermilk, oil, applesauce, lemon juice, egg yolks, lemon zest 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.
2. Transfer to two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 22-28. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
4. 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 in. of edges. Frost sides and top edge of cake with 3 cups whipped cream mixture. Pipe remaining mixture around edges.

eggs, lemon cake, milk, buttermilk, canola oil, unsweetened applesauce, lemon juice, lemon zest, poppy seeds, heavy whipping cream, sugar, vanilla, lemon curd

Taken from www.tasteofhome.com/recipes/contest-winning-lemon-poppy-seed-cake/ (may not work)