Description
This vibrant Lemon Rainbow Cake 3 features a stunning spectrum of colors tucked inside a moist, citrus-infused Bundt. With a velvety crumb made from a blend of butter and buttermilk, it’s finished with a tart lemon glaze that ensures every bite is bright and refreshing.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- Gel food coloring (red, orange, yellow, green, blue, and purple)
- 2 cups confectioners’ sugar
- 2 tablespoons lemon zest
- 3-4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350℉ (175℃) and generously coat a 12-cup Bundt pan with non-stick baking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until well combined.
- In a stand mixer, beat the granulated sugar, room-temperature butter, and oil at medium speed for 4 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, allowing each to be absorbed, then pour in the vanilla extract and beat for another minute.
- With the mixer on low, add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour mixture.
- Divide the batter into six equal bowls and stir in the gel colors until you have vibrant red, orange, yellow, green, blue, and purple batters.
- Spoon the batters into the pan in layers starting with red, followed by orange, yellow, green, blue, and purple, being careful not to swirl them.
- Bake for 50-65 minutes until the cake pulls away from the edges; let it rest in the pan for 10 minutes before inverting onto a wire rack.
- Whisk the confectioners’ sugar with lemon zest and juice, then pour the glaze over the cake while it is still slightly warm.
Notes
For the most vibrant and distinct layers, use highly concentrated gel food colors rather than liquid drops, as they provide intense pigment without thinning the batter. If your lemon glaze is too thick to pour, simply add extra lemon juice one teaspoon at a time until it reaches a consistency that drapes smoothly over the cake’s design.
- Prep Time: 40 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-inspired