Preheat the oven to the required temperature for the cake mix or recipe being used for the Rainbow Cake.

Decide how many colors you desire for the rainbow cake (I used 5). Prepare the cake batter and divide evenly between the coloring bowls for the number of colors being used.

Mix food coloring into each individual bowl of batter.

Prepare a loaf pan for baking (greasing it if called for). Spoon the first color into the prepared loaf pan. Using a spatula spread the batter to cover the bottom of the pan.

Gently spoon the second color over the first. DO NOT MIX INTO THE FIRST COLOR! Carefully spread the second batter over the first as much as you are able to. I used a kitchen knife and teased it over the first color carefully not to mix them. It’s not a perfect science; if you cannot cover the first color, don’t worry about it (it will still be fabulous in the end!)

Continue covering each layer with the next color until all of your mixed colors are in the loaf pan. Tap the pan firmly on a countertop a few times to release any air bubbles especially if using a thicker mix. Put the pan in the oven and bak for the time specified in your recipe/mix.

Remove from oven. Allow to sit on a cooling rack for 15 minutes and remove from pan; place on the cooling rack to cool completely. Note: I recommend chilling gluten-free cake for a few hours or overnight, wrapped in plastic wrap to allow it to fully solidify before going to the next step.

Preheat oven for the temperature specified for the pound cake mix or recipe you are using.

With a serrated knife, cut horizontal slices of the pound cake the thickness of the egg cookie cutter. Using the cookie cutter, cut out an egg shape from each slice.

Prepare a loaf pan (grease it or to specifications in your recipe). Prepare the pound cake mix or recipe you have selected and add the Lemon flavoring and lemon zest.

Spoon a very small amount of batter on the bottom of the loaf pan; there should only be enough to set the egg-shaped rainbow cake sliced in the batter (1/4 inch thick; more than that and the eggs may protrude through the top of the cake).

Leaving a small space on either end of the loaf pan, place the egg cake slices with sides touching in the batter on the bottom of the pan. Ensure the eggs are centered, not touching either side or the ends (so the eggs will be hidden when the cake is baked).

Gently spoon the remaining lemon pound cake batter on either side of the eggs, the ends of the pan and eventually over the eggs to cover them. Note: I used a very large egg cookie cutter. If doing the same you may experience some cake batter displacement as it begins to bake. I suggest placing a baking sheet underneath the loaf pan so if any batter drips from the pan you are covered. If the egg shape is medium size you should not have any dripping.

Check cake during baking for browning of the top and doneness. I placed foil loosely over the top of the cake about halfway through when the top had cooked and was a deep golden tone not wanting it to become overly brown; do not place foil over the cake until the top has cooked (otherwise it will not fully bake properly). Note on doneness: My cake baked the full duration specified on the mix. The cake can complete baking early, by about 10 minutes due to the center already being baked (the rainbow eggs). Check for doneness 15 minutes before recipe or mix specifies to ensure it does not over cook.

Remove cake and allow to cool in the pan on a cooling rack for 15-20 minutes. Gently run a knife around the outside of the cake and ease it out of the pan, onto the cooling rack to cool completely. After cooling to room temperature it can be wrapped in plastic wrap and refrigerated to allow it to fully cool (especially if it is gluten free).

Prepare the Lemon Glaze by combining the confectioner’s sugar and lemon juice in a mixer to combine fully. Drizzle over the top of the cake and allow 15 minutes or until glaze has hardened. Slice and serve.