Bea L.


What a beautiful cake for the summertime, Christmastime, Easter or anytime.

I found this recipe in an old Southern Living magazine and just had to try it. I'm so glad I did because it's not only pretty but so tasty, too. Definitely a keeper recipe for me.

★★★★★ 1 vote
one 10 inch cake


2 1/2 stick
butter, softened
2 1/2 c
granulated sugar
5 large
1 1/2 tsp
vanilla extract
1 tsp
lemon extract*
4 1/2 c
all purpose flour
1 1/2 Tbsp
baking powder
1/2 tsp
1 1/2 c
milk (i use 1%)
drops red food coloring
drops green food coloring
drops yellow food coloring
* i perfer using almond instead of lemon extract


1BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts.
2COMBINE flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3Grease well and then dust with flour a 10" tube pan.
4DIVIDE batter into 3 portions. Tint each a different color, beating each portion at low speed just until blended. Pour "PINK" batter into a greased and floured 10" tube pan. Now Spoon "GREEN" batter over the pink and "YELLOW" batter over the green. This step is very important. You ask why? I don't know but that's what the recipe stated.
5BAKE at 325 degrees in a preheated oven for approximately 1 hour and 15 to 30 minutes. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on rack. I bake mine for the 1 hour and 30 minutes.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American