Rainbow Bundt Cake

This kid approved cake isn't just colorful its super flavorable as well! Filling it with lemon pudding adds that little extra bit of tasty.

Vanilla sponge ingredients

454g (3 1/2 cups) all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, unsalted, room temperature

2 cups white sugar

3 large eggs, room temperature

2/3 cup 2% milk

1/3 cup vegetable oil

2 tsp vanilla extract

Food colouring

1. Preheat oven to 350°

2. Heavily and evenly grease a bundt cake pan, remember to grease the center ring.

3. Whisk together flour, baking powder, baking soda and salt in a small bowl

4. Mix milk vegetable oil and vanilla extract in a separate bowl and set aside

5. Using a stand mixer cream butter until it is smooth, slowly add sugar and mix until it is light and fluffy

6. Add eggs one at a time, mixing until fully incorporated.

7. Add in approximately 1/3 flour mixture and then approximately 1/3 milk mixture and mix on low until just incorporated. Repeat until all ingredients are used up and just incorporated, scrap bowl as needed. (Be careful not to overmix, stop as soon as ingredients are homogenous)

8. Separate batter into 3 separate bowls. Add 4-6 drops of food coloring of your choice to each bowl, gently fold batter until batter is the color you desire.

9. Spoon batter into bundt pan, you can layer colors or alternate colors to get different patterns.

10. Tap pan on counter top a few times to make sure there is no trapped air pockets.

11. Place pan on lower middle rack in oven uncovered for 40-45 minutes. Use a tooth pick to check if cake is cooked, if no batter sticks you can remove from the oven.

12. Let cake cool for 15 minutes before attempting to remove from pan. At this time using a straw or similar implement, poke holes in the bottom of the cake approximately halfway through.

13. Lightly shake pan to release it then gently flip cake onto a cooling rack to cool down. To room temperature.

Lemon pudding ingredients

1/2 cup + 2 tbsp white sugar

2 tbsp corn starch

1 1/4 cups milk

2 egg yolks

1 tbsp lemon zest

Pinch salt

1/4 cup fresh lemon juice(2-3 large lemons)

1 tbsp room temperature butter

1. Whisk together sugar and cornstarch in a medium sauce pan

2. Whisk in milk, egg yolks, salt and lemon zest slowly then heat mixture until thick enough to coat the back of a spoon without running off.

3. Remove from heat, stir in lemon juice and butter than strain through a wire mesh strainer into a bowl and chill until fully set and cold.

4. Using a piping bag and long stem pipe pudding into the holes poked in the bottom of your cake adjusting angle to fill cake. Do this slowly so you don't split the cake by adding too much filling too fast.

Raspberry Icing Ingredients

2 cups confectioners sugar

2 cups fresh Raspberries

1 cup water

1 tsp vanilla extract

1. In a small sauce pan add Raspberries and water and heat on medium high heat until simmering, reduce until Raspberries are soft and water has reduced to a few table spoons. Remove from heat and add vanilla stirring to mix.

2. Strain out reduction into a small bowl and let cool before slowly adding sugar while stirring to create a thick mixture.

3. Pour over your cake and enjoy!