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Rainbow Citrus Cake

Rated as 4.15 out of 5 Stars

"Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange."
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2 h 45 m servings 434
Original recipe yields 12 servings (1 3-layer 9-inch cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  3. In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  5. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.


Nutrition Facts

Per Serving: 434 calories; 15.4 67.5 6.9 64 380 Full nutrition

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Read all reviews 58
  1. 72 Ratings

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Most helpful positive review

To date only nine people have reviewed this recipe over the course of 5-1/2 years and it's such a shame as this is one, awesome cake in so many ways! I hope this review (and my posted pics) will...

Most helpful critical review

Not bad but not the best cake I've had. I love citrus so this recipe intrigued me. Cake was dry and frosting a little too sweet for my tastes. Leftover cake went uneaten.

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Least positive

To date only nine people have reviewed this recipe over the course of 5-1/2 years and it's such a shame as this is one, awesome cake in so many ways! I hope this review (and my posted pics) will...

Since posting this recipe, many months ago, I have an addendum: if you'd like the layers to taste even more citrus-y, add lemon oil, lime oil, and orange oil to each respective layer. It makes t...

This cake is FANTASTIC!! Here in Louisiana, it is sometimes hard to find recipes that are light enough to serve in the summer yet still presentable enough for any important occasion... I baked...

This cake is awesome. A bit of work but well worth it. The 1st time I made it, it did take a a lot of time. After then I organized my work to help the process flow smoothly. Preheat oven, pr...

The amount of shortening frightened me and I wanted to cut down on prep time, so I made an adaptation of this recipe using a white cake mix. I used zests as directed but added a tablespoon of l...

Everyone loved this cake when I baked for a birthday party this past weekend. Based on the reviews, I did use a different lemon curd recipe than the one linked to here. But I prepared the cake...

Excellent cake, tasty, tall, and very showy when cut and the rainbow layers are exposed. I will try and sharpen the lime, lemon and orange flavors next time by adding a little lime, lemon and o...

i was looking for a recipe for my daughter's bday cake. she requested a barbie cake. i wanted to do something diff...not the usually choc cake nor plain vanilla. then i found this. this is perfe...

i didn't think the zest was quite enough flavour, you could barely taste it. so i added some juice to each layer, and that really helped. i put a little less lemon juice in the filling b/c i t...