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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


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


  • 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!
  • 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 with a spoon until fluffy, or mix 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 mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
  • 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


If you need a lemon curd recipe, check out my Homemade Lemon Curd recipe.