Rainbow Citrus Cake
Ingredients
- 3 ½ cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup shortening
- 2 ¼ cups white sugar
- 4 eggs, room temperature
- 1 ½ 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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, mixing until each egg is incorporated; stir in vanilla. Beat in flour mixture alternately with milk. Divide batter into 3 bowls.
- In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in lime zest and green food coloring; pour into third prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
- Assemble the cake: stack layers together with Lemon Filling in between layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.
Source
Original recipe: View Original