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Lemon Rainbow Cake

Lemon Rainbow Cake

Multi coloured rainbow cake with lemon curd filling

Course Dessert
Cuisine American
Keyword Cake
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 16
Author thebakingexplorer

Ingredients

For the sponges

  • 550 g Butter or baking spread
  • 550 g Caster sugar
  • 4 Lemons zest only
  • 10 Eggs large
  • 550 g Self raising flour
  • 2 tbsp Milk
  • Red, yellow, orange, green, blue and purple food colouring I used Rainbow Dust Pro Gel

For the buttercream and filling

  • 600 g Butter or baking spread
  • 1.2 kg Icing sugar
  • 2 tsp Vanilla extract
  • 275 g Lemon curd good quality shop bought or homemade

For decoration

  • Rainbow sprinkles

Instructions

  1. I own three 8" cake tins so I did three layers of the cake at a time. Only make as much mixture as you have cake tins for as you must not leave cake batter sat for a long period of time as it will affect the final result. You can also buy disposable foil cake tins if you don't want to invest in more cake tins, but I recommend having at least three of the same size as there are lots of cake recipes on my blog that require three 8" tins!

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line your 8" cake tins

  3. Make the first three sponges by mixing half of the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add half of the eggs, milk and vanilla extract, and whisk until fully incorporated

  5. Add half of the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture equally between three bowls, add red food colouring to one bowl, orange to another and yellow to the last one. Whisk until the desired colour is achieved

  7. Divide the mixture between the tins and bake for 20 minutes or until a skewer inserted in the middle comes out clean. Remove from the tins and leave them to fully cool on cooling racks

  8. Wash the tins, re-line and grease them, then repeat steps 3 - 7 but add the green, blue and purple food colouring instead

  9. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  10. Start stacking the sponges on a plate or turn table. Spread a thin layer of buttercream onto each sponge, followed by a generous drizzle of lemon curd, before adding the next one

  11. Once the sponges are all stacked and filled with buttercream and lemon curd, cover the whole cake in a thin crumb coat of buttercream. Put it in the fridge for an hour to firm up

  12. Remove from the fridge and spread on a final and thicker layer of buttercream and smooth it out

  13. Put the remaining buttercream into a piping bag fitted with a nozzle of your choice and pipe some small rosettes around the edge of the cake

  14. Fill the middle of the top of the cake with rainbow sprinkles, and use a brush or your hands to add more sprinkles to the bottom edge of the cake

  15. Leftovers will keep in an airtight container for 3 days