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Rainbow Citrus Cake

Rainbow Citrus Cake

  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    2 h 45 m
HILARY2000

HILARY2000

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  3. 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 the lime zest and green food coloring; pour into third prepared pan.
  4. 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.
  5. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
84

naples34102

6/30/2009

To date only nine people have reviewed this recipe over the course of 5-1/2 years and it's such a shame as this is one, awesome cake in so many ways! I hope this review (and my posted pics) will change that! It's very moist, with a large, fluffy, but light and tender crumb. It definitely is fun and pretty, and you can clearly taste the distinct flavor of each of the lime, lemon and orange layers, each as delicious as the next. Given the mixed reviews for the filling and frosting, however, I did not use those particular recipes though I did prepare it with a lemon filling and an orange buttercream - specifically, "Lemon Cream," and "Golden Orange Frosting" - both great recipes as well and both complemented the cake nicely. This is much more labor intensive and time consuming than your average layer cake, but so worth the effort! This was a home run, not just for hubs and I, but with his staff as well. This cake will do any baker proud!

HILARY2000
44

HILARY2000

1/12/2004

Since posting this recipe, many months ago, I have an addendum: if you'd like the layers to taste even more citrus-y, add lemon oil, lime oil, and orange oil to each respective layer. It makes the flavor stand out a lot more!!

LADY_ALETHEA
36

LADY_ALETHEA

1/12/2004

This cake is FANTASTIC!! Here in Louisiana, it is sometimes hard to find recipes that are light enough to serve in the summer yet still presentable enough for any important occasion... I baked this one for my mom-in-law's retirement party, and there wasn't a scrap left! I'm here printing it again a year later to bake it for a baby shower I'm hosting... Here's something I did to decorate the cake: I stuck with the original recipe, because I like the delicate flavoring of the citrus fruits (I'm sure the oils makes it wonderful, but I like the light flavor!) and I candied orange, lemon and lime peels and used them to decorate the sides of the cake! It's a really easy way to add to the cake without overwhelming it! (Brandi, Baton Rouge, LA)

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