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    Lemon Rainbow Cake

    17/08/2018 by thebakingexplorer 54 Comments

    Jump to Recipe Print Recipe

    I have always wanted to make a Rainbow Cake and I decided that my birthday this year was the perfect occasion! Instead of vanilla flavour, I went for a Lemon Rainbow Cake because I absolutely love lemon cakes. The lemon zest in the sponge and the lemon curd between each layer cut perfectly through the sweetness for the perfect balance in every slice of this Lemon Rainbow Cake. Of course if vanilla is your thing, then you can easily make this cake a vanilla Rainbow Cake too!

    Lemon Rainbow Cake

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
    • I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
    • For the best results, use good quality professional food colourings. My favourite brands are Pro Gel and Sugarflair. You can buy these easily online. Other well known brands are Colour Mill and Americolor.
    • If you would like to make your own lemon curd for the filling, check out my Homemade Lemon Curd recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Lemon Rainbow Cake

    To make the cake, mix the butter and sugar together with the lemon zest. Then add the eggs and self raising flour, and split the mixture between six bowls.

    Mix in the food colouring, divide the mixture between the tins, then bake them. Leave to cool completely.

    To make the buttercream, mix together the butter, icing sugar, milk and vanilla extract. Start stacking up the cake. Between each layer spread a thin layer of buttercream, then drizzle some lemon curd over the top.

    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 30 minutes to firm up. Then spread on a thicker final layer of buttercream and smooth it out. Put the remaining buttercream in a piping bag and pipe rosettes around the top of the cake. Add sprinkles in the centre and around the bottom of the cake.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Lemon Rainbow Cake

    What is the best food colouring to use?

    To get bright shades that remains strong after the cupcakes are baked you need to use a professional grade gel food colouring. You can buy these easily from many online shops, including amazon. I used the brand Pro Gel for these cupcakes, other good brands include Sugarflair, Colour Mill and Americolor.

    What lemon curd should you use?

    If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!

    How can you make this into a vanilla rainbow cake?

    It's easy! Simply omit the lemon curd and lemon zest, and add 3 tsp vanilla extract to the cake batter instead.

    How long does the cake last for and can you freeze it?

    The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can also freeze the buttercream on it’s own in a tub. If you want to decorate and then freeze the cake without damaging the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the buttercream as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.

    Can you make the cake with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 5 ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can this recipe be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 5 ½ teaspoons baking powder. You may also like to add 1 tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cake and buttercream. You will also need to use a dairy free lemon curd. Please check the labels of everything you use if you are serving this cake to someone with an allergy or intolerance.

    Can this cake be made in different size cake tins?

    Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the cake recipe.


    Lemon Rainbow Cake

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • 8" cake tins
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Wilton 8B Piping nozzle
    • Round cake tin liners
    • Cake leveller
    • Decorating turntable
    • Angled palette knife
    • Buttercream scraper/smoother
    • Red food colouring
    • Yellow food colouring
    • Orange food colouring
    • Green food colouring
    • Purple food colouring
    • Blue food colouring

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More rainbow recipes...

    • Rainbow Cupcakes
      Rainbow Cupcakes
    • Rainbow Drip Cake

    More lemon recipes...

    • Homemade Lemon Curd
      Homemade Lemon Curd
    • Triple Lemon Cake
      Triple Lemon Cake
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Lemon Curd & White Chocolate Bread Rolls
      Lemon Curd & White Chocolate Bread Rolls
    • Lemon Meringue Dessert Pots
      Lemon Meringue Dessert Pots
    • Lemon Meringue Cupcakes
      Lemon Meringue Cupcakes
    • Ginger & Lemon Cake
      Ginger & Lemon Cake
    • Mini Easter Cakes
    • Lemon Baked Donuts
      Lemon Baked Donuts
    • Lemon Cupcakes with Lemon Curd Filling
      Lemon Cupcakes with Lemon Curd Filling
    • Lemon Curd Ice Cream
      Lemon Curd Ice Cream (No Churn)
    • Lemon Drizzle Loaf Cake
      Lemon Drizzle Loaf Cake
    • Lemon Curd Cake
      Lemon Curd Cake
    Lemon Rainbow Cake

    Lemon Rainbow Cake

    Multi coloured rainbow cake with lemon curd filling
    4.85 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cake
    Prep Time: 40 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour
    Servings: 20
    Author: thebakingexplorer

    Ingredients

    For the sponges

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

    For the buttercream and filling

    • 600 g Butter softened, unsalted
    • 1.2 kg Icing sugar
    • 2 tsp Vanilla extract
    • 4-5 tbsp Milk
    • 275 g Lemon curd good quality shop bought or homemade

    For decoration

    • Rainbow sprinkles
    Metric - US Customary

    Instructions

    • 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. To figure out how much you need for each layer, divide the cake ingredients by six. 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!
    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line your 8" cake tins
    • Make the first three sponges by mixing half of the butter and caster sugar in a large bowl ideally using an electric mixer
    • Add half of the eggs, milk and lemon zest, and whisk until fully incorporated
    • Add half of the self raising flour and whisk in until you can't see any flour anymore
    • 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
    • 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
    • Wash the tins, re-line and grease them, then repeat steps 3 - 7 but add the green, blue and purple food colouring instead
    • To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and milk, and mix until smooth. For best results use an electric mixer. You can add more milk if it is too stiff
    • 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
    • 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
    • Remove from the fridge and spread on a final and thicker layer of buttercream and smooth it out
    • 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
    • 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
    • Leftovers will keep in an airtight container for 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
    • I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
    • For the best results, use good quality professional food colourings. My favourite brands are Pro Gel and Sugarflair. You can buy these easily online. Other well known brands are Colour Mill and Americolor.
    • If you would like to make your own lemon curd for the filling, check out my Homemade Lemon Curd recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 939kcal | Carbohydrates: 118g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 206mg | Sodium: 446mg | Potassium: 111mg | Fiber: 1g | Sugar: 95g | Vitamin A: 1568IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 1mg

    If you like this, check out more of my Cake recipes!

    « Banoffee Dessert Pots (No Bake)
    Galaxy Chocolate Cupcakes »

    Reader Interactions

    Comments

    1. Cat | Curly's Cooking

      August 17, 2018 at 3:14 pm

      5 stars
      This looks fantastic, one of the best rainbow cakes I have seen. I love their tall layers and bright colours and your decorations finish it off perfectly. The addition of the lemon sounds delicious, hope you had a lovely birthday.

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:49 am

        Thank you so much Cat!

        Reply
        • Jodie

          February 24, 2020 at 8:31 pm

          This looks amazing! I am going to try it tomorrow!
          What Nozzle did you use for the piping of the buttercream on top?

          Reply
          • thebakingexplorer

            February 25, 2020 at 4:46 pm

            Thank you! It was a Wilton 8B nozzle. Let me know how it goes!

            Reply
      • Kat

        October 03, 2020 at 3:04 pm

        I’m making this on Monday for my daughters 5th birthday. I’m considering making the icing lemon flavour as well by using lemon extract in place of vanilla. Would you keep the measurements the same or would it end up too lemony?

        Reply
        • thebakingexplorer

          October 03, 2020 at 9:21 pm

          Hi Kat, I would keep the measurements the same. Once it's all mixed, taste the buttercream, as you may want to add more depending on how lemony you like it.

          Reply
    2. Hannah

      August 17, 2018 at 4:48 pm

      Hi Kat,
      Love this recipe - looks amazing. What tins would you recommend using for the sponge?
      Thanks

      Reply
      • thebakingexplorer

        August 20, 2018 at 12:57 pm

        Hi Hannah, the tins I used are linked in the Amazon bar above the recipe 🙂 I use them for all my 8" cakes.

        Reply
    3. Midge @ Peachicks' Bakery

      August 17, 2018 at 5:14 pm

      5 stars
      SO SO pretty! And happy birthday! The Peachicks have now demanded a safe version for their birthdays 'from now until forever'! Thanks for sharing with #CookBlogShare

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:50 am

        Haha uh oh! Thanks Midge 😀

        Reply
    4. Irene

      August 18, 2018 at 1:12 am

      5 stars
      So beautiful, happy birthday!

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:50 am

        Thank you Irene!

        Reply
    5. Kat @ Kat's 9 Lives

      August 18, 2018 at 1:16 am

      So pretty! I always think about making a rainbow cake...and then I get intimidated by all the layers! Yours looks great! Enjoy the weekend 🙂

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:50 am

        I've been the same for ages, but I really wanted one for my birthday and it wasn't actually that bad in the end! Having three tins definitely helps.

        Reply
    6. Arlene

      August 18, 2018 at 1:40 am

      What a beautiful cake! I hope you had a wonderful birthday! 🙂

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:51 am

        Thank you Arlene!

        Reply
    7. Of Goats and Greens

      August 18, 2018 at 6:26 pm

      Very attractive! Thanks for sharing with Fiesta Friday.

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:51 am

        Thank you!

        Reply
    8. Corina Blum

      August 19, 2018 at 8:02 am

      5 stars
      I've never made a rainbow cake but this sounds delicious! I think it's a great idea to add the lemon curd and make it a lemon cake. Thanks for sharing with #CookOnceEatTwice!

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:51 am

        Thanks Corina! The lemon was the perfect flavour 🙂

        Reply
    9. Jhuls @ The Not So Creative Cook

      August 19, 2018 at 9:50 am

      Belated happy birthday, Kat! I am sure you did enjoy this beautiful and delicious cake! Thanks for sharing at Fiesta Friday party! Have a lovely weekend! x

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:52 am

        Thank you Jhuls!

        Reply
    10. Rebecca - Glutarama

      August 21, 2018 at 7:25 am

      5 stars
      This is so beautiful, your cakes never cease to amaze me. I have a set of rainbow cake pans, got them for my birthday last year o really ought to think about christening them, you've inspired me.

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:51 am

        Awh thank you Rebecca! I'm so glad it's inspired you!

        Reply
    11. Amy

      August 22, 2018 at 2:43 am

      I love lemon and this cake turned out so pretty. You may have given me the push that I needed to make the rainbow cake that I have been thinking about making!

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:52 am

        Yay I'm so glad I've inspired you!!

        Reply
    12. Amanda W.

      August 22, 2018 at 10:27 am

      5 stars
      Happy Belated Birthday Kat! did you have to trim any of the sides/top of this cake? thanks

      Reply
      • thebakingexplorer

        August 24, 2018 at 10:33 am

        Thank you! I didn't trim the sides at all, I trimmed the top of a couple of layers if they 'domed' too much in the oven

        Reply
    13. Amanda

      August 23, 2018 at 9:59 pm

      Oh my god Kat this is so freaking cute! Love love love the extra sprinkles around the bottom! Happy Birthday! xx

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:52 am

        Thank you so much Amanda!

        Reply
    14. Liz

      August 24, 2018 at 1:44 am

      5 stars
      Wow! This is a stunner!!! So pretty and beautifully iced!

      Reply
      • thebakingexplorer

        August 31, 2018 at 11:55 am

        Thank you Liz!

        Reply
    15. Bethan

      May 30, 2019 at 1:40 pm

      5 stars
      This is a brilliant recipe! And can I just say, the foil tin hack was just brilliant! My cake obviously looks nothing like yours since I'm not a baker but it turned out so much better than I expected! I am so disappointed I forgot the lemon curd though as the cake was quite sweet with just the lemon zest (probably because I used the icing like cement too) lots of fun to make for an amateur like me though! Thanks for this! X

      Reply
      • thebakingexplorer

        May 31, 2019 at 12:03 pm

        Thank you so much Bethan! I'm so pleased to hear you liked the recipe 😀

        Reply
    16. Leanne Bugeja

      July 06, 2019 at 6:54 pm

      Hi,totally love this recipe. In the buttercream can I use lemon extract instead of vanilla?

      Reply
      • thebakingexplorer

        July 06, 2019 at 8:34 pm

        Thank you! Yes absolutely!

        Reply
    17. Betsy Drewes

      August 14, 2019 at 6:09 pm

      This looks amazing! I don't have a kitchen scale. Do you have the recipe using cups and tablespoons?

      Reply
      • thebakingexplorer

        August 14, 2019 at 9:42 pm

        Thank you! You could convert it by checking my conversion guide here: https://thebakingexplorer.com/ingredients-conversions/ however, I do recommend using scales as it's so much more accurate, and they're so cheap to purchase!

        Reply
    18. Kasia

      April 25, 2020 at 7:59 pm

      Your cake looks amacing Kat!
      I’d like to make it for my son but he doesn’t like lemon curd ... could I use a different sauce? What would you recommend please?

      Reply
      • thebakingexplorer

        April 26, 2020 at 7:14 pm

        Hi Kasia, thank you! You could use his favourite jam instead, or just leave out the lemon curd if you prefer!

        Reply
    19. jill

      May 29, 2020 at 11:26 am

      3 stars
      lovely looking cake, but the recipe is a bit all over the place, it's says 4 lemon zest in the sponges section, but it doesn't say to add it into the mixture? Don't know why 10 eggs have been used either? Seems a lot? The vanilla extract is also in the buttercream filling ingredients, but the recipe suggests putting it in the sponge mix??

      Reply
      • thebakingexplorer

        May 29, 2020 at 8:39 pm

        Hi Jill, you are right I had to add vanilla extract in the sponge when it should be lemon zest - I've fixed that one error now. I used 10 eggs for the recipe so that's why it says 10 eggs. It sounds like you haven't made the cake so I'm wondering why you've rated it 3 stars if you haven't made it?

        Reply
        • Leanne

          May 22, 2021 at 10:04 am

          Hi, have you ever made it and froze the sponges for a few days, just wondering if I could make it a few days before? Also I saw someone mention the tin foil trick- what is this? Making this for my daughters first birthday so want it to be the best it can be! Thanks x

          Reply
          • thebakingexplorer

            May 22, 2021 at 8:29 pm

            Hi Leanne, yes you can definitely freeze the sponges. Wrap them well individually in cling film. Don't pile them all on top of each though as the weight will flatten the ones on the bottom! I hope you enjoy the cake 🙂

            Reply
    20. Kat

      June 16, 2020 at 10:48 am

      5 stars
      I made two layers of this cake as an experiment (I haven’t made a cake in about 15 years so wanted to practice before going for all six!) and it turned out absolutely gorgeous. Light and fluffy and full of flavour. My friends raved about it. Thanks for this excellent recipe, I can’t wait to try the full rainbow!

      Reply
    21. sheena

      July 05, 2020 at 7:49 pm

      5 stars
      Amazing recipe! Baked this on the weekend and it came out perfect! Took a bit of time but definitely worth it. Added skittles on top for the extra rainbow look lol. Thanks!

      Reply
      • thebakingexplorer

        July 05, 2020 at 10:14 pm

        Thank you Sheena!! Love the skittles decoration - great idea!

        Reply
    22. Ash

      October 23, 2020 at 12:01 pm

      5 stars
      First attempt at this last weekend and it turned out great! Amazing recipe, so delicious and pretty! Doing it again this weekend (practicing for my nephews birthday!) and was just wondering if you used any dowels? Or if you had any other suggestions as I might have had a few sliding layers last weekend... haha! Thanks Kat!

      Reply
      • thebakingexplorer

        October 23, 2020 at 8:58 pm

        Hi Ash, I'm so glad you liked the recipe! I haven't had to use dowels, but if you are having trouble I would recommend using three spaced evenly around the cake. I hope that helps!

        Reply
    23. Rosie

      June 06, 2021 at 8:57 pm

      5 stars
      I have made this cake for four different birthdays and it's so easy to make and looks really impressive! For two birthdays I halved the recipe and did just a three layered cake to save time but it still looks great.

      Reply
    24. Michelle

      August 13, 2021 at 12:45 pm

      Hi if I wanted to just make this cake with vanilla how much would I use please?

      Reply
      • thebakingexplorer

        August 13, 2021 at 3:29 pm

        Hi, I'd say about 3-4 tsp 🙂

        Reply
        • Michelle

          August 21, 2021 at 10:53 am

          Well I made the cake but just 3 layers in lemon as per your recipe but halved the quantity for my daughters birthday. I even managed to coat the sides and piping on top not perfectly but I tried. I was amazed I managed it and she said it was the best cake ever

          Reply
          • thebakingexplorer

            August 21, 2021 at 8:37 pm

            I'm so pleased to hear it went well and your daughter loved it!

            Reply

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