Ingredients for Rainbow Citrus Cake
- All Purpose Flour
- 2 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- Vegetable Shortening
- 1 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Lemon, Rind Of
- Orange, Rind Of
- Lime, Rind Of
- Yellow Food Coloring
- Red Food Coloring
- Green Food Coloring
- Walnut Halves
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How to Make Rainbow Citrus Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the citrus curd (or use store-bought).
- Once the cakes are completely cool, frost the first layer with a generous amount of curd.
- Top with the second cake layer and repeat.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish as desired and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
151g
Fat
25g
Carbs
22g
