Rainbow Citrus Cake


3 1/2 cups all-purpose flour

5 teaspoons baking powder

1 teaspoon salt

3/4 cup shortening

2 1/4 cups white sugar

4 eggs, room temperature

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

Prep– 45 m      Cook– 30 m       Ready In– 2 h 45 m


  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.

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