Description

This spectacular six-layer citrus cake features vibrant sponges infused with fresh lemon zest and layered with tangy lemon curd. Finished with a velvety vanilla buttercream, it is a moist and colorful centerpiece perfect for any celebration.

Ingredients

550g softened unsalted butter or baking spread
550g caster sugar
10 large eggs, room temperature
2 tbsp whole milk
Zest of 4 large lemons
550g self-raising flour
Concentrated gel food coloring (red, orange, yellow, green, blue, and purple)
600g unsalted butter, softened (for frosting)
1.2kg icing sugar, sifted
2 tsp vanilla extract
4 tbsp milk (for frosting)
300g high-quality lemon curd
Rainbow sprinkles

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Instructions

Preheat your oven to 160C Fan (350F/Gas Mark 4) and grease and line three 8-inch cake tins.
In a large bowl, cream together 275g of butter and 275g of caster sugar until pale and airy, then whisk in 5 eggs, 1 tablespoon of milk, and half the lemon zest.
Gently fold in 275g of self-raising flour until just combined, then divide the batter equally into three bowls and tint with red, orange, and yellow gel coloring.
Bake the first three layers for 20 minutes until a skewer comes out clean, then cool on a wire rack while repeating the process with the remaining ingredients for the green, blue, and purple layers.
Make the buttercream by beating 600g of softened butter with 1.2kg of icing sugar, vanilla, and milk until the texture is smooth and spreadable.
Stack the cooled layers starting with purple, spreading a thin layer of buttercream and a drizzle of lemon curd between each colored sponge.
Apply a thin crumb coat of buttercream to the exterior, chill for one hour, then apply the final thick layer of frosting and decorate with piped rosettes and sprinkles.

Notes

For the most professional results, weigh your empty mixing bowls before adding batter so you can divide the mixture into six perfectly equal portions for even baking. Always use room temperature eggs to prevent the batter from curdling when mixing the citrus-heavy sponge. If you are baking in a humid environment, chill the cake for an extra 30 minutes before the final frosting layer to ensure the lemon curd layers remain stable and secure.

Prep Time: 1 hour
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: Mediterranean-inspired