Rainbow Cake

In a large mixing bowl, cream together the lard and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Gradually incorporate the all-purpose flour, lemon zest, vanilla extract, baking powder, and a pinch of salt. Mix until the dough is smooth and well combined.

Divide the batter evenly into 7 bowls. Add a different food coloring to each bowl and mix gently until fully incorporated.

Preheat your oven to 350°F (175°C).

Butter seven 24 cm round cake pans (or bake in batches), and line them with buttered parchment paper.

Pour each colored batter into its own pan and bake for 10 minutes or until just set. Let cool completely.

For the topping, whip the heavy cream in a mixing bowl until soft peaks form.

Gradually add the powdered sugar while continuing to whip until stiff peaks form.

Layer the colored cakes with whipped cream in between each layer.

Cover the entire cake with a thin layer of cream and refrigerate for 30–60 minutes.

Apply a final layer of whipped cream.

For colored cream decorations, paint the inside of a piping bag with food coloring and fill with whipped cream. Pipe colored rosettes or swirls on top.