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1
Preheat the oven to 325 degrees F. Grease two 7-by-7-inch cake pans.
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2
In an electric mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes.
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3
Scrape down the sides of the bowl, and add the vanilla.
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4
Add one egg at a time, mixing between each addition.
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5
In another bowl, sift the cake flour, all-purpose flour, salt and baking powder.
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6
Mix together the milk, lemon juice and lemon zest.
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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.
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8
Scrape down the bowl to make sure all the ingredients are fully combined.
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9
Separate the batter evenly into three mixing bowls.
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10
Use the food coloring to color one bowl bright green, one bright orange and the last bright pink.
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11
Scoop each of the colors randomly into each pan.
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12
Use a small knife or spatula to swirl the colors into the cake to create a marble effect.
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13
Bake until cooked through, 45 minutes.
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14
Cool the cakes for 20 minutes.
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15
Frost one of the cakes with Rainbow Sherbet Buttercream, then layer the other cake on top.
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16
The cake will look colorful and marbled when cut.
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17
In an electric mixer fitted with a paddle attachment, cream the butter.
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18
Add the powdered sugar and whip until fully mixed, scraping the sides of the bowl as needed.
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19
Add the lemon and orange emulsions, then separate the buttercream into 3 equal parts.
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20
Color one green, one orange and the last pink.
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21
Put all three frosting colors in a pastry bag.
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22
When piped, the colors will blend together.
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23
Yield: 5 cups
