Name: Sunshine Lemon Layer Cake — Naturally Yellow (uses Natural Yellow Food Color — Water-Soluble)
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 12
Ingredients: 2 1/2 cups (320 g) cake flour (or all-purpose + 2 tbsp cornstarch); 1 1/2 cups (300 g) granulated sugar; 1 tbsp baking powder; 1/2 tsp fine salt; 1/2 cup (115 g) unsalted butter, room temperature; 1/2 cup (120 ml) neutral oil (canola or vegetable); 3 large eggs, room temperature; 1 cup (240 ml) whole milk, room temperature; 1/4 cup (60 ml) fresh lemon juice; Zest of 2 lemons; 2 tsp pure vanilla extract; 1/2–1 tsp Natural Yellow Food Color — Water-Soluble Extract; 1 1/2 cups (340 g) unsalted butter, room temperature; 5 cups (600 g) powdered sugar, sifted; 3–4 tbsp fresh lemon juice (to taste); 2–3 tbsp heavy cream or milk (adjust for consistency); 1/4–1/2 tsp Natural Yellow Food Color — Water-Soluble Extract; Pinch of salt

Sunshine Lemon Layer Cake — Naturally Yellow (uses Natural Yellow Food Color — Water-Soluble)

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

12

Prep Time

25 minutes

Cook Time

28 minutes

Make two tender lemon cake layers, tint the batter with a water-soluble natural yellow extract until you reach a sunny shade, then bake until springy. Whip a silky lemon buttercream, add the same natural yellow extract (a little at a time) to match the cakes, then stack and crumb-coat, chill, and finish with a smooth final coat. This natural color keeps frosting and crumb vibrant when added incrementally and tempered with liquids (milk/cream) for even dispersion.

Ingredients

For the cake

2 1/2 cups (320 g) cake flour (or all-purpose + 2 tbsp cornstarch)
1 1/2 cups (300 g) granulated sugar
1 tbsp baking powder
1/2 tsp fine salt
1/2 cup (115 g) unsalted butter, room temperature
1/2 cup (120 ml) neutral oil (canola or vegetable)
3 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
1/4 cup (60 ml) fresh lemon juice
Zest of 2 lemons
2 tsp pure vanilla extract
1/2–1 tsp Natural Yellow Food Color — Water-Soluble Extract

For lemon buttercream

1 1/2 cups (340 g) unsalted butter, room temperature
5 cups (600 g) powdered sugar, sifted
3–4 tbsp fresh lemon juice (to taste)
2–3 tbsp heavy cream or milk (adjust for consistency)
1/4–1/2 tsp Natural Yellow Food Color — Water-Soluble Extract
Pinch of salt

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Directions

Preheat & prepare pans. Heat oven to 350°F (175°C). Butter and line two 8-inch round pans; dust with flour and tap out excess.
Dry mix. Whisk cake flour, baking powder, and salt in a bowl. Set aside.
Cream & combine. In a stand mixer, beat butter and oil with sugar on medium speed until pale and fluffy (2–3 min). Add eggs one at a time, mixing after each. Stir in vanilla, lemon zest, and lemon juice.
Alternate wet/dry. With mixer on low, add dry mix in three additions alternating with milk (begin and end with dry). Scrape bowl; mix until just combined.
Color the batter. Start with 1/4 tsp Natural Yellow Food Color — Water-Soluble and fold gently into batter. If shade is too pale, add small increments (1/8 tsp) until desired intensity. Avoid overmixing.
Bake. Divide batter evenly between pans. Bake 22–28 minutes at 350°F (175°C), or until a toothpick comes out with moist crumbs. Cool 10 min in pans, then invert onto racks to cool completely.
Make buttercream. Beat butter until smooth. Gradually add powdered sugar (low speed) until mostly combined. Add lemon juice, cream, and pinch of salt; increase speed and beat until silky. Add the natural yellow color a few drops at a time (it disperses best when diluted in a tiny spoonful of cream or milk first) until the frosting matches the cake. (Because natural yellows can be concentrated and sometimes carry flavor, dilute and taste as you go.)
Assemble. Level cakes if needed. Place first layer on cake board, pipe/ spread 3/4–1 cup buttercream, add second layer, crumb coat, chill 20–30 minutes, then finish with final coat and decorate.
Serve & store. Keep refrigerated up to 4 days; bring to room temp before serving for best texture.

Recipe Note

10 FAQ

Can I use turmeric instead of a commercial natural yellow extract?
Yes — turmeric gives strong yellow color, but it can add an earthy flavor and stain. Use very small amounts or opt for a formulated water-soluble extract for neutral taste.

How much extract do I need to color buttercream?
Start with a few drops to 1/8 tsp diluted in a teaspoon of cream; increase in small increments until you reach the shade you want.

Will natural yellow color fade?
Natural colors can oxidize over time; finish and serve within 1–3 days for the brightest hue.

Can I color the crumb and not the frosting?
Yes — coloring the batter gives internal yellow crumb; frost with neutral buttercream if you prefer no colored topping.

Is water-soluble different from oil-soluble?
Yes — water-soluble extracts disperse in icings, batters, and beverages easily; oil-soluble are needed for fat-rich items like fat-based chocolates. Match the extract to the medium.

Does natural yellow extract change taste?
High-quality water-soluble natural yellow extracts are formulated to be neutral, but plant-based sources (saffron/turmeric) may affect flavor; always taste test.

Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend designed for cakes; check texture and possibly add xanthan gum per blend instructions.

How do I get a more pastel yellow vs bright yellow?
Use less extract; pastel results from fewer drops or dilution in more buttercream.

Can I freeze the cake?
Yes — wrapped well, layers freeze up to 3 months. Thaw overnight in fridge, then bring to room temp before serving.

How to Use Natural Yellow Food Coloring for Cakes & Frosting?

To use Natural Yellow Food Coloring for cakes and frosting, simply add a few drops of the water-soluble extract to your batter or frosting mixture until you reach your desired shade, mixing well to ensure even color distribution and vibrant, natural results without altering the flavor.