Rainbow Citrus Cake

Ingredients

• 5 teaspoons double-acting baking powder 
• 4  eggs 
• 3.5 cups flour all-purpose
• 2 drops food coloring green
• 2 teaspoons lemon zest grated
• 2 teaspoons lime zest grated
• 1.5 cups milk 
• 2 drops orange food coloring 
• 2 teaspoons orange zest grated
• 1 teaspoon salt 
• 0.8 cup shortening 
• 2 teaspoons vanilla extract 
• 2.3 cups sugar white
• 2 drops food coloring yellow

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks

Directions

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