Rainbow Lemon Bundt Cake


Oh man have I been a very busy girl lately. Working close to 40 hours a week and going to school full-time can really drain a person. Luckily I have a job that I enjoy doing – baking all morning. Within my busy schedule I am still able to squeeze in some baking at home for those special occasions. This time it was my sister’s 13th birthday and she specifically requested a rainbow lemon bundt cake with whipped cream frosting. I didn’t really think this would be an issue considering I bake bundt cakes all day and I have seen plenty of ideas for rainbow cakes on pinterest. She also wanted me to frost the cake like I do at work.

For the cake:

1 cup (2 sticks) unsalted butter, softened
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp lemon zest
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup fresh lemon juice
1 cup low-fat buttermilk

For the frosting:

1 (8 oz) package cream cheese, softened

1/2 cup sugar

1 tsp vanilla extract

2 cups heavy cream


Preheat oven to 350 degrees F.  Grease bundt cake pan; set aside. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest together.

In a separate large bowl, beat butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs and yolks, one at a time. Beat in lemon juice.




Beat in flour mixture and buttermilk alternatively; mix just until combined. Separate batter among 6 bowls. Using food coloring, color each bowl a different color. I went with red, orange, yellow, green, blue, and purple.


Carefully create layers of each color in the bundt pan, spreading the color over the previous layer until all colors have been added. Bake for 32 to 35 minutes or until toothpick inserted comes out clean. Let cool completely before flipping out of pan.




While the cake cools, whip together the frosting by combining the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl. Whisk until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Whip until the frosting reaches a stiff peak. Keep refrigerated until ready to frost the cake.



The cake was very good and everyone liked it. However I was hoping for a stronger lemon flavor and a more moist cake. If I am to bake another lemon cake in the future, I think I will try a different recipe and most likely add more lemon juice and zest. As for the rainbow, it was beautiful. My sister loved the frosting and the colors. I bought some colored flame candles to go with the cake.




Cake recipe found through Martha Stewart.

Frosting recipe found at Allrecipes.com.


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