Citrus Burst Cake

Cake: Made with our 6" Easy Layers Cake Pan Set of 5.

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1½ sticks) butter, softened
• 1¼ cups granulated sugar
• 3 eggs
• 1½ teaspoons vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1 cup orange juice

Filling:

• ¼ cup solid vegetable shortening
• 6 tablespoons butter, softened
• 2 cups (about ½ lb.) sifted confectioners' sugar
• ½ teaspoon lemon zest
• ½ teaspoon lime zest
• ½ teaspoon orange zest
• 1-2 tablespoons lime juice
• 1-2 tablespoons orange liqueur (optional)
• 1 jar (10 oz.) lemon curd

Instructions:

1. Preheat oven to 325°F. Prepare pans with vegetable pan spray.
2. In large bowl, stir together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla and citrus zests; mix well. Add flour mixture alternately with orange juice, beating until just combined. Divide evenly into pans.
3. Bake 18-21 minutes, rotating pans halfway between baking. Cakes are done when a toothpick inserted in the center comes out clean. Cool 5 minutes on a cooling grid; remove from pans and cool completely.
4. For the filling, beat shortening and butter in a large bowl with an electric mixer until light and fluffy. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all sugar has been mixed in, the icing will appear dry. Add citrus zests, juice, and, if desired, liqueur; beat at medium speed until light and fluffy.
5. To assemble, cut the crowns off of each cake layer. Place the first layer on a cake board or serving plate. Spread a layer of icing to the edges of the cake. Top with the second cake. Spread a thin layer of lemon curd to the edges. Repeat, alternating layers of icing and lemon curd. On the top cake, spread a layer of icing, followed by a layer of lemon curd.

Makes about 8 servings. Equal to 1 box of cake mix. Could fit in a 9" x 13" cake pan.