Description

This spectacular six-layer lemon cake is a true showstopper, featuring moist, zesty sponges and tangy lemon curd tucked between layers of silky vanilla buttercream. It is the perfect centerpiece for any celebration, offering a surprising burst of vibrant color and bright citrus flavor in every slice.

Ingredients

550g baking spread or unsalted butter, softened
550g caster sugar
10 large eggs, room temperature
2 tablespoons milk
Zest of 4 lemons
550g self-raising flour
Concentrated gel food coloring (red, orange, yellow, green, blue, and purple)
400g unsalted butter, softened (for buttercream)
800g icing sugar
2 teaspoons vanilla extract
2 tablespoons milk (for buttercream)
300g lemon curd
Rainbow sprinkles

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Instructions

Preheat your oven to 160°C Fan (350°F) and grease and line three 8-inch cake tins with parchment paper.
In a large bowl, cream together 275g of butter and 275g of caster sugar until pale and fluffy, then whisk in 5 eggs, 1 tablespoon of milk, and half of the lemon zest.
Gently fold in 275g of self-raising flour until just combined, then divide the batter into three separate bowls.
Tint the three bowls of batter with red, orange, and yellow gel food coloring, pour into the prepared tins, and bake for 20 minutes until a skewer comes out clean.
Cool the first three layers on a rack, wash your tins, and repeat the batter process with the remaining ingredients, tinting these green, blue, and purple.
Make the buttercream by beating the softened unsalted butter and icing sugar together, then add vanilla and milk and whip on high speed until pale and fluffy.
Assemble the cake by placing the purple layer down first, spreading a thin layer of buttercream, piping a frosting dam around the edge, and filling the center with lemon curd.
Repeat the stacking process for all layers, apply a thin crumb coat of frosting, and chill for one hour before adding the final coat of buttercream and decorations.

Notes

To achieve the cleanest rainbow layers, ensure your sponges are completely cold before slicing or stacking, as any residual heat will melt the buttercream. If you are baking in a warm kitchen, chilling the cake for 20 minutes between adding each layer can help maintain stability and prevent the layers from sliding.

Prep Time: 45 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American