Description
This whimsical Lemon Rainbow Cake features a tender buttermilk crumb hidden beneath a classic golden Bundt exterior. When sliced, it reveals a stunning spectrum of six colorful layers, all perfectly balanced by a bright and tangy lemon glaze.
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, softened
- 1/4 cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- Red, orange, yellow, green, blue, and purple gel food coloring
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1.5 cups powdered sugar
- Non-stick baking spray
Instructions
- Preheat your oven to 350°F (175°C) and generously coat a 12-cup Bundt pan with non-stick baking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda until evenly distributed.
- In a large mixing bowl, beat the sugar, softened butter, and oil for 4 minutes until the mixture is light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and beat for another minute at high speed.
- With the mixer on the lowest setting, alternate adding the flour mixture in three parts and the buttermilk in two parts, starting and ending with flour.
- Divide the batter into six small bowls and stir a different gel food color into each one until uniform.
- Spoon the batter into the pan in layers: red, orange, yellow, green, blue, and finally purple, without stirring.
- Bake for 50 to 65 minutes until a tester comes out clean, then rest in the pan for 10 minutes before inverting onto a wire rack to cool.
Notes
For the cleanest color definition, wipe your spatula between mixing each bowl of colored batter. Ensure your butter and eggs are at room temperature to prevent the batter from curdling, which helps maintain the integrity of the rainbow layers during the baking process.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American