Rainbow Citrus Cake

Recipe View Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (2 minutes)

Recipe View In a large bowl, cream together the shortening and sugar using an electric mixer until light and fluffy. (5 minutes)

Recipe View Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)

Recipe View Divide the batter evenly into three separate bowls. (2 minutes)

Recipe View In the first bowl, gently fold in the lemon zest and yellow food coloring. Pour the batter into one of the prepared cake pans. (3 minutes)

Recipe View In the second bowl, gently fold in the orange zest and orange food coloring. Pour the batter into the second prepared cake pan. (3 minutes)

Recipe View In the third bowl, gently fold in the lime zest and green food coloring. Pour the batter into the third prepared cake pan. (3 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center of each cake layer comes out clean. (30 minutes)

Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View Once the cakes are completely cool, assemble the cake. Place one layer on a serving plate or cake stand. Spread with Lemon Curd Filling. Repeat with the second layer and more filling. Top with the final cake layer. (10 minutes)

Recipe View Frost the entire cake with Orange Cream Frosting. (15 minutes)

Recipe View Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. (30 minutes)