Rainbow Citrus Cake Recipe

Rainbow Citrus Cake Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons, Oranges, Limes
 
Serves:
Quick Facts Bottom

More Information

This is delicious and will impress your friends and family! Rainbow Citrus Cake is delicious with 3 separate layers, lime, lemon and orange.

Ingredients:

  • Cake:
  • 3 1/2 cups sifted all purpose flour
  • 4 tsp. sifted all purpose flour
  • 1/2 tsp. salt
  • 2 1/4 cups sugar
  • 3/4 cup butter or margarine, softened
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups milk
  • 1 Sunkist® lemon, grated peel
  • 3 drops yellow food coloring
  • 1 Sunkist® orange, grated peel
  • 2 to 3 drops orange food color (or 1 drop red and 2 drops yellow)
  • 1 Sunkist® lime, grated peel
  • 2 drops green food coloring

  • Fresh Lemon Filling:
  • 1/2 cup sugar
  • 3 Tbsp. corn starch
  • 1/4 tsp. salt
  • 2 egg yolks
  • 3/4 cup water
  • 1/3 cup Sunkist® fresh squeezed lemon juice
  • 2 Tbsp. butter or margarine
  • 2 drops yellow food coloring

  • Double Orange Frosting:
  • 1/2 cup butter or margarine, softened
  • 1 package (3 oz.) cream cheese, softened
  • 2 Tbsp. orange flavored liqueur
  • Dash of salt
  • 2 cups confectioners (powdered) sugar
  • 1/2 cup Sunkist® orange, grated peel

  • Preparation: Preheat oven to 350 degrees.

Instructions: (Makes 14 servings)

  • Cake: Grease three 9 x 1 1/2 inch round cake pans. Line bottoms with a circle of parchment or wax paper. Grease paper and sightly flour pans.
  • In a medium bowl sift togehter flour, baking powder and salt. In a large mixing bowl combine sugar and butter. With an electric mixer, beat at low to medium speed until well mixed. Add egg one at a time beating well after each addition, add vanilla. At low speed beat in flour mixture alternately with the milk, beginning and ending with the flour mixture. Divide batter evenly, about 2 1/2 cups each, into 3 bowls.
  • To the first bowl add lemon peel and yellow color, the second add orange peel and orange color and to the third add lime peel and green color. Stir each only enough to blend coloring. Pour batter into prepared cake pans. Bake for 28 to 32 minutes or until toothpick insered near the center comes out clean and surface springs back when gently pressed with finger. Cool in pans on wire racks for 15 minutes. Run knife around sides of cakes to loosen, if necessary. Turn cakes out (re-inverting onto another rack) and cool completely, paper side down.
  • Fresh Lemon Filling: In medium saucepan, stir or whisk together sugar, cornstarch and salt. Stir together egg yolks and water until blended and add sugar to mixture. Add lemon juice. Cook over medium heat, stirring or whisking constantly until mixutre thickens and boils. Boil 1 minute. Remove from heat and stir in butter and yellow color. Pour into bowl, cover and chill, stirring occasionally.
  • Double Orange Frosting: In a medium bowl with electric mixer beat butter and cream cheese until light and fluffy. Add liqueur and salt. Gradually beat in confectioners sugar and stir in orange peel.
  • To Assemble Cake: Peel paper off cake layers. Place lime flavored layer on serving plate and spread with 1/2 of the Fresh Lemon Filling. Top with orange flavored cake layer and spread with remaining filling. Top with the lemon flavored cake layer and spread the Double Orange Frosting over sides and top of cake and serve.