rainbow citrus cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• 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.
• 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.
• 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.
• 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 a wire rack and cool completely.
• 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.