Best Rainbow Citrus Cake Recipes
RAINBOW CITRUS CAKE
Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.
Provided by HILARY2000
Categories Desserts Cakes Holiday Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- 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 onto 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.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g
RAINBOW CITRUS CAKE
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
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
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