-
1
Preheat the oven to 325 degrees F. Grease two 7-by-7-inch cake pans.
-
2
In an electric mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes.
-
3
Scrape down the sides of the bowl, and add the vanilla.
-
4
Add one egg at a time, mixing between each addition.
-
5
In another bowl, sift the cake flour, all-purpose flour, salt and baking powder.
-
6
Mix together the milk, lemon juice and lemon zest.
-
7
Set the mixer to the to the lowest speed, and alternate adding the flour mixture and the milk mixture a little bit at a time, starting and ending with the dry mixture.
-
8
Scrape down the bowl to make sure all the ingredients are fully combined.
-
9
Separate the batter evenly into three mixing bowls.
-
10
Use the food coloring to color one bowl bright green, one bright orange and the last bright pink.
-
11
Scoop each of the colors randomly into each pan.
-
12
Use a small knife or spatula to swirl the colors into the cake to create a marble effect.
-
13
Bake until cooked through, 45 minutes.
-
14
Cool the cakes for 20 minutes.
-
15
Frost one of the cakes with Rainbow Sherbet Buttercream, then layer the other cake on top.
-
16
The cake will look colorful and marbled when cut.
-
17
In an electric mixer fitted with a paddle attachment, cream the butter.
-
18
Add the powdered sugar and whip until fully mixed, scraping the sides of the bowl as needed.
-
19
Add the lemon and orange emulsions, then separate the buttercream into 3 equal parts.
-
20
Color one green, one orange and the last pink.
-
21
Put all three frosting colors in a pastry bag.
-
22
When piped, the colors will blend together.
