Rating: 4.19 stars
81 Ratings
  • 5 star values: 45
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

Recipe Summary test

prep:
45 mins
cook:
30 mins
additional:
1 hr 30 mins
total:
1 hr 105 mins
Servings:
12
Yield:
1 3-layer 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Tips

Get the recipe for Lemon Custard Filling.

Get the recipe for Orange Cream Frosting.

Nutrition Facts

434 calories; protein 6.9g; carbohydrates 67.5g; fat 15.4g; cholesterol 64.4mg; sodium 380.3mg. Full Nutrition
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Reviews (87)

Most helpful positive review

Rating: 5 stars
06/30/2009
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 change that! It's very moist, with a large, fluffy, but light and tender crumb. It definitely is fun and pretty, and you can clearly taste the distinct flavor of each of the lime, lemon and orange layers, each as delicious as the next. Given the mixed reviews for the filling and frosting, however, I did not use those particular recipes though I did prepare it with a lemon filling and an orange buttercream - specifically, "Lemon Cream," and "Golden Orange Frosting" - both great recipes as well and both complemented the cake nicely. This is much more labor intensive and time consuming than your average layer cake, but so worth the effort! This was a home run, not just for hubs and I, but with his staff as well. This cake will do any baker proud! Read More
(143)

Most helpful critical review

Rating: 3 stars
11/28/2006
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. Read More
(15)
81 Ratings
  • 5 star values: 45
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
06/30/2009
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 change that! It's very moist, with a large, fluffy, but light and tender crumb. It definitely is fun and pretty, and you can clearly taste the distinct flavor of each of the lime, lemon and orange layers, each as delicious as the next. Given the mixed reviews for the filling and frosting, however, I did not use those particular recipes though I did prepare it with a lemon filling and an orange buttercream - specifically, "Lemon Cream," and "Golden Orange Frosting" - both great recipes as well and both complemented the cake nicely. This is much more labor intensive and time consuming than your average layer cake, but so worth the effort! This was a home run, not just for hubs and I, but with his staff as well. This cake will do any baker proud! Read More
(143)
Rating: 5 stars
01/12/2004
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 the flavor stand out a lot more!! Read More
(59)
Rating: 5 stars
01/12/2004
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 one for my mom-in-law's retirement party, and there wasn't a scrap left! I'm here printing it again a year later to bake it for a baby shower I'm hosting... Here's something I did to decorate the cake: I stuck with the original recipe, because I like the delicate flavoring of the citrus fruits (I'm sure the oils makes it wonderful, but I like the light flavor!) and I candied orange, lemon and lime peels and used them to decorate the sides of the cake! It's a really easy way to add to the cake without overwhelming it! (Brandi, Baton Rouge, LA) Read More
(47)
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Rating: 5 stars
02/20/2007
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 preparing the pans and set aside 3 bowls for each layer (preferably the same size). Next grate the fruit set aside. Then shift dry ingredients and set aside. Now start the actual creaming and mixing. After the cake goes into the oven start the filling. While the filling is cooling start the frosting. Read More
(28)
Rating: 4 stars
07/26/2010
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 lime juice orange essence and lemon extract for an extra punch of flavor. The lime layer turned out to be the most mild in flavor and the orange came out tasting quite artificial. I used jarred lemon curd between the layers and then frosted with Cool Whip; so lots of changes but much quicker and a little lighter in fat and calories. Read More
(22)
Rating: 5 stars
09/08/2010
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 more or less exactly as called for in the recipe minus the food coloring and possibly a little extra zest. I didn't find the cake especially complicated to prepare and though it was kind of time consuming that was only because I only had one cake round and had to bake off each layer one at a time. Thanks! Read More
(19)
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Rating: 5 stars
05/17/2010
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 orange oil to each corresponding cake layer. However the cake was fantastic when the recipe was followed to the T. Read More
(19)
Rating: 4 stars
04/21/2010
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 perfect since i hv to make the princess's skirt in layers. the contrast of colours- green yellow orange were great. n the taste- delish.... hv been making this again n again for guests who don't really like choc. Read More
(18)
Rating: 5 stars
01/12/2004
This cake is awesome. It makes a very pretty cake and a converstation starter. It requires a bit of work but the end results are well worth the labor. Read More
(15)
Rating: 3 stars
11/28/2006
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. Read More
(15)