Ingredients

• 3.5 cups all-purpose flour
• 5 teaspoons baking powder
• 1 teaspoon salt
• 0.75 cups shortening
• 2.25 cups white sugar
• 4 eggs , room temperature
• 1.5 cups milk
• 2 teaspoons vanilla extract
• 2 teaspoons grated lemon zest
• 2 teaspoons grated orange zest
• 2 teaspoons grated lime zest
• 2 dropss yellow food coloring
• 2 dropss orange food coloring
• 2 dropss green food coloring
• 1 recipe Lemon Custard Filling
• 1 recipe Orange Cream Frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together flour, baking powder, and salt. Set aside.
2. 2 In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, mixing until each egg is incorporated; stir in vanilla. Beat in flour mixture alternately with milk. Divide batter into 3 bowls.
3. 3 In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in lime zest and green food coloring; pour into third prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
5. 5 Assemble the cake: stack layers together with Lemon Filling in between layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Nutrition per serving