Lemon Orange Rainbow Cake Food

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LEMON ORANGE RAINBOW CAKE



Lemon Orange Rainbow Cake image

This is my brother-in-law's favorite cake. It is a very moist, light, and refreshing cake with a tropical punch flavor. Especially good on a hot day.

Provided by More Sunshine

Categories     Dessert

Time 4h25m

Yield 10 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box Betty Crocker Super Moist lemon cake mix
3 eggs
1/3 cup oil
1 1/3 cups water
6 ounces orange Jell-O
2 cups boiling water
1 cup cold water
1 (16 ounce) container Cool Whip

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the eggs, oil and water; beat with an electric mixer on medium speed until it is very frothy.
  • Add the cake mix and beat on low speed until just combined and then on medium speed for 2 minutes.
  • Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
  • Cool in pan 15 minutes.
  • Meanwhile dissolve Jell-O in boiling water in a small bowl. Add cold water.
  • Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
  • Pour remaining Jell-O over the cake.
  • Chill, covered, at least 2 hours.
  • Frost with Cool Whip.
  • Chill, covered, another 2 hours.

Nutrition Facts : Calories 520.6, Fat 26.3, SaturatedFat 12.3, Cholesterol 64.5, Sodium 456.3, Carbohydrate 66.7, Fiber 0.6, Sugar 47.8, Protein 6.1

LEMON ORANGE CAKE



Lemon Orange Cake image

I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 19

1 cup butter, softened
1/4 cup shortening
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
FROSTING:
1/2 cup butter, softened
3 tablespoons orange juice
3 tablespoons lemon juice
1 to 2 tablespoons grated orange zest
1 to 2 tablespoons grated lemon zest
1 teaspoon lemon extract
5-1/2 to 6 cups confectioners' sugar

Steps:

  • In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 740 calories, Fat 29g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 465mg sodium, Carbohydrate 114g carbohydrate (86g sugars, Fiber 1g fiber), Protein 7g protein.

RAINBOW ANGEL CAKE



Rainbow Angel Cake image

Simple food colors and candies create the wow for an easy-to-make cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 teaspoon grated lemon or orange peel
Red, yellow and green liquid food colors
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
12 to 15 square candy fruit chews

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
  • Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
  • Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
  • Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

Nutrition Facts : Calories 240, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving (Cake and Frosting), Sodium 370 mg, Sugar 35 g, TransFat 0 g

RAINBOW CITRUS CAKE



Rainbow Citrus Cake image

When I was a teenager, my mother found this in either Woman's Day or Family Circle. It's been a beloved recipe in our family ever since. I have used a store-bought lemon curd in place of the lemon filling when I'm pressed for time. This is a wonderful cake for birthdays or dinner with friends.

Provided by MaryMatt1016

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

3 1/2 cups sifted all-purpose flour
2 1/4 cups sugar
5 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable shortening
1 1/2 cups milk
4 eggs
2 teaspoons vanilla
1 lemon, rind of
1 orange, rind of, and
1 lime, rind of
yellow food coloring
red food coloring
green food coloring
12 walnut halves

Steps:

  • Grease and flour 3 (9 inch) cake pans. Sift flour, sugar, baking powder and salt. Add shortening, milk, eggs and vanilla. Beat at low speed 1 minute. Beat 3 minutes more on high speed (scrape side of bowl several times). Divide batter into 3 bowls; add lemon rind and yellow food color to 1 bowl; add orange rind and yellow and red food color to 1 bowl; and add lime rind and green food color to the last bowl. Stir each just to blend. Bake at 350 degrees for 30 minutes. Put layers together with lemon filling; frost top and sides with orange cream frosting. Garnish by placing the walnut halves evenly around the edge of the cake.
  • LEMON FILLING:.
  • Combine 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in large saucepan. Beat 2 egg yolks and 3/4 cup water with a wire whip until smooth. Cook, stirring constantly with a wooden spoon. Cook until mix thickens and bubbles 1 minute. Remove from heat, stir in 1/3 cup lemon juice and 2 tablespoons butter. Pour into glass bowl; cover with plastic wrap; cool completely. Spread between layers. If there's a store-bought lemon curd that you like, skip this step, and spread the lemon curd between the layers.
  • ORANGE CREAM FROSTING:.
  • Beat 1/2 cup butter until soft. Beat in 1 package 10x sugar (sifted) and a dash of salt until all sugar is added. Beat in 2 tablespoon orange juice, 2 tablespoon corn syrup and 2 tablespoon vanilla until spreadable. Tint orange with red and yellow food color. Frost top and sides of cake.

Nutrition Facts : Calories 451.4, Fat 17.3, SaturatedFat 5.1, Cholesterol 74.8, Sodium 384.2, Carbohydrate 67.7, Fiber 1.1, Sugar 37.8, Protein 7.2

RAINBOW CITRUS CAKE



Rainbow Citrus Cake image

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

Provided by HILARY2000

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 12

Number Of Ingredients 16

3 ½ cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
¾ cup shortening
2 ¼ cups white sugar
4 eggs, room temperature
1 ½ cups milk
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring
1 recipe Lemon Custard Filling
1 recipe Orange Cream Frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  • 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 the lime zest and green food coloring; pour into third prepared pan.
  • 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.
  • Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g

LEMON ANGEL FOOD CAKE



Lemon Angel Food Cake image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams

RAINBOW ANGEL BIRTHDAY CAKE



Rainbow Angel Birthday Cake image

Turn angel food cake into a brilliant birthday treat with food coloring, ready-to-spread frosting and candy fruit chews.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 teaspoon grated lemon or orange peel
Red, yellow and green liquid food colors
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
12 to 15 square candy fruit chews

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
  • Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
  • Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
  • Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

Nutrition Facts : Calories 240, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving (Cake and Frosting), Sodium 370 mg, Sugar 35 g, TransFat 0 g

ORANGE-LEMON CAKE



Orange-Lemon Cake image

Family and friends will love this moist cake's refreshing citrus taste and its pretty presentation. -Ann Robinson, Bloomington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package lemon cake mix (regular size)
1 package (3 ounces) orange gelatin
2/3 cup water
2/3 cup canola oil
4 eggs
ICING:
1 cup confectioners' sugar
3 to 4 teaspoons orange juice

Steps:

  • In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and enough orange juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts : Calories 370 calories, Fat 17g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 320mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 4g protein.

RAINBOW LAYER CAKE



Rainbow Layer Cake image

Fruity gelatin helps create the rainbow effect for this pretty cake. Lemon frosting is a nice and springy finishing touch. -Dawn Shackelford, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 4

1 package white cake mix (regular size)
3 large eggs, room temperature
3 tablespoons each lemon, strawberry and orange gelatin powder
2 cans (16 ounces each) lemon frosting

Steps:

  • Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions, substituting three whole eggs for egg whites. Divide evenly among three bowls. Stir one flavor of gelatin into each bowl until blended. Pour each into a prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. Spread frosting between layers and over top and sides of cake. , Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.

Nutrition Facts : Calories 444 calories, Fat 16g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 377mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

VIBRANT RAINBOW CAKE



Vibrant Rainbow Cake image

I saw a couple other recipes for rainbow cake already in the system but didn't see any that were done quite the same so thought I would share this technique with you all. It results in a VERY bold and vibrant rainbow cake that is super fun for all occasions, and you can use different colors for other things like the 4th of July you could do red, white and blue, or for Christmas you could do red and green, etc. It is very important that you use the GEL food coloring though, and not the liquid drops. And in order to do the full rainbow you need both the regular colors and the neon colors since the orange and purple come from the neon set.

Provided by CulinaryExplorer

Categories     Low Cholesterol

Time 45m

Yield 1 cake

Number Of Ingredients 7

1 (18 ounce) box white cake mix (I used Duncan Hines Classic Moist White)
egg (as stated on cake mix)
water (as stated on cake mix)
oil (as stated on cake mix)
frosting (I used one tub of FunFetti Vanilla Frosting)
gel food coloring (regular and neon colors)
rainbow candy sprinkles (or whatever else you might like)

Steps:

  • Grease two 9" round cake pans with shortening and then lightly flour each. Preheat oven to whatever the cake mix directions calls for.
  • Mix cake according to box directions, then seperate into 6 bowls (if doing the full rainbow). Since the first color gets spread the furthest it is a good idea to put slightly more in one bowl and a little less in each subsequently after that so the last color has the least amouont of all.
  • Mix in GEL coloring until desired color is achieved. Use a little for pastel colors, and use a bit more for bold and vibrant colors. Take care to put the appropriate color in each bowl if you took the extra step to put a little more in your outside color bowls. The rainbow pattern is red, orange, yellow, green, blue, violet.
  • Take the first color (red if you are doing the rainbow, and this will be your outside color) and spoon half into the very middle of each cake pan. You can then lightly tip it around a bit to get the color to spread some, but don't worry about it not reaching the sides, because it will by the time you are done.
  • Take your next color and carefully pour it directly into the middle of the first color. Once in you can again tip it a bit to spread it out some, but don't stir it or anything as that will mess up the pattern. Do this with each color until you have used all of them -- by this time your outside colors should be pushed out to the edges.
  • Bake as stated on your box, and allow to cool for a couple minutes in the pans before trying to remove them. Carefully tip them out onto a wire rack to cool completely (after a couple minutes I also carefully then flipped them right side up so the bottoms were on the rack since the tops tend to stick to the rack if left for too long).
  • Once cool, shave a little off one layer to make a flat surface (this is so the other piece can stack without tipping). You can put some sort of filling in between the layers if you want, but I just left them without for mine. Then frost your cake and top with sprinkles!
  • *NOTE* this can also be done in a rectangular dish if you prefer and then you would obviously just pour all of each color at a time, and frost it directly in the pan. It might also be fun to try a splatter type pattern, just taking scoops and dropping them into the pan in a swirl motion (not stirring in the pan) or putting into cupcake form. The person who told me about this also mentioned that you can use 2 cake mixes for the round pans and then just use the leftover batter for extra cupcakes or something, but for my family I didn't need quite so much cake.

RAINBOW ANGEL FOOD CAKE



Rainbow Angel Food Cake image

Spring looking cake, fit for a party! Fancy and looks like you spent hours. But its soooooo easy! Baking time depends on the mix you use.

Provided by LAURIE

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 14

1 (18 ounce) package angel food cake mix
2 drops red food coloring
2 drops yellow food coloring
1/4 teaspoon lemon extract
2 drops green food coloring
1/4 teaspoon peppermint extract
1 1/2 cups sugar
1/3 cup water
2 egg whites
1 tablespoon corn syrup
1 teaspoon vanilla extract
2 drops red food coloring
2 drops yellow food coloring
2 drops green food coloring

Steps:

  • Mix cake as directed on package.
  • Divide evenly between 3 bowls.
  • Fold red coloring into one, yellow and lemon into another and green and peppermint into the third.
  • Layer the 3 batters into an ungreased 10 inch tube pan.
  • Bake and cool as directed.
  • While cake cools prepare frosting.
  • Combine all ingredients except colors and vanilla in top of a double boiler.
  • Beat with beater until blended.
  • Place over boiling water, beat constantly until mixture forms peaks.
  • Remove from water and add vanilla extract.
  • Beat until cool and thick enough to spread.
  • Divide into 3 bowls.
  • Add red to one, yellow to one and green to the last, blending to color.
  • Frost cooled cake in a rainbow pattern.

Nutrition Facts : Calories 264.1, Fat 0.2, Sodium 322.8, Carbohydrate 62.5, Fiber 0.1, Sugar 44.3, Protein 4.4

LEMON & ORANGE CAKE



Lemon & orange cake image

This citrus centrepiece has a secret ingredient that gives the cake a lovely texture, yet makes it gluten- and wheat-free

Provided by Good Food team

Categories     Treat

Time 1h15m

Yield Cuts into 10 slices

Number Of Ingredients 11

250g pack butter , softened
250g golden caster sugar
4 eggs
250g gluten-free self-raising flour (we used Doves Farm, which is also wheat-free)
2 tsp gluten-free baking powder
250g mashed potatoes , forked through so it doesn't go in as one lump
2 lemons , zest and juice
1 orange , zest and juice
175g icing sugar
squeeze lemon juice (save a little from the cake quantity)
chocolate eggs, to decorate, if you like (check they're gluten-free)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
  • Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.

Nutrition Facts : Calories 497 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.68 milligram of sodium

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