RAINBOW CITRUS CAKE

Rainbow Citrus Cake image

When I was a teenager, my mother found this in either Woman's Day or Family Circle. It's been a beloved recipe in our family ever since. I have used a store-bought lemon curd in place of the lemon filling when I'm pressed for time. This is a wonderful cake for birthdays or dinner with friends.

Provided by MaryMatt1016

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

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Ingredients

3 1/2 cups sifted all-purpose flour
2 1/4 cups sugar
5 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable shortening
1 1/2 cups milk
4 eggs
2 teaspoons vanilla
1 lemon, rind of
1 orange, rind of, and
1 lime, rind of
yellow food coloring
red food coloring
green food coloring
12 walnut halves

Steps:

Grease and flour 3 (9 inch) cake pans. Sift flour, sugar, baking powder and salt. Add shortening, milk, eggs and vanilla. Beat at low speed 1 minute. Beat 3 minutes more on high speed (scrape side of bowl several times). Divide batter into 3 bowls; add lemon rind and yellow food color to 1 bowl; add orange rind and yellow and red food color to 1 bowl; and add lime rind and green food color to the last bowl. Stir each just to blend. Bake at 350 degrees for 30 minutes. Put layers together with lemon filling; frost top and sides with orange cream frosting. Garnish by placing the walnut halves evenly around the edge of the cake.
LEMON FILLING:.
Combine 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in large saucepan. Beat 2 egg yolks and 3/4 cup water with a wire whip until smooth. Cook, stirring constantly with a wooden spoon. Cook until mix thickens and bubbles 1 minute. Remove from heat, stir in 1/3 cup lemon juice and 2 tablespoons butter. Pour into glass bowl; cover with plastic wrap; cool completely. Spread between layers. If there's a store-bought lemon curd that you like, skip this step, and spread the lemon curd between the layers.
ORANGE CREAM FROSTING:.
Beat 1/2 cup butter until soft. Beat in 1 package 10x sugar (sifted) and a dash of salt until all sugar is added. Beat in 2 tablespoon orange juice, 2 tablespoon corn syrup and 2 tablespoon vanilla until spreadable. Tint orange with red and yellow food color. Frost top and sides of cake.

Nutrition Facts : Calories 451.4, Fat 17.3, SaturatedFat 5.1, Cholesterol 74.8, Sodium 384.2, Carbohydrate 67.7, Fiber 1.1, Sugar 37.8, Protein 7.2

*** Explore more Rainbow Citrus Cake Recipes »

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Rob Staples

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This cake is a bit time-consuming to make, but it's definitely worth the effort.

1ksubscribe 4000watchtime

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I love the way this cake looks! It's so colorful and festive.

Rana Fizan

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This cake is perfect for a special occasion. It's beautiful, delicious, and sure to impress your guests.

Ms Jannat

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I'm not a big fan of citrus flavors, but I still enjoyed this cake. It was very moist and the glaze was not too overpowering.

Marian- Lisa

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This cake was a lot of work, but it was worth it. It was so delicious and everyone loved it.

Sharney Wagenaar

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I had some trouble getting the cake to rise properly, but the flavor was still good.

Donald Mcphee

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This cake was a little too sweet for my taste, but it was still very good.

Everly Douglas

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This cake is beautiful and delicious! I love the combination of citrus flavors.

Masoud G

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I wasn't sure how this cake would turn out, but I was pleasantly surprised. It was so moist and flavorful, and the citrus glaze was the perfect complement.