Rainbow Citrus Cake

This festive, tri-colored cake has three different flavored layers: lemon, lime and orange. The filling is a lemon curd and the frosting is orange.


16 servings


3 1/2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
2 1/4 cups granulated (white) sugar
4 large eggs
1 1/2 cups milk
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring
1 recipe Lemon Custard Filling
1 recipe Orange Cream Frosting


Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans with Pan Release or cooking spray. Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.

In first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In second bowl, Stir in orange zest and orange food coloring; pour into second prepared pan. In third bowl Stir in lime zest and green food coloring; pour into third prepared pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 5 minutes, then turn out onto a wire cooling rack and cool completely.

Assemble the cake: Put layers together with Lemon Custard Filling. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

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