Rainbow Cake with Lemon Buttercream

Source: Zan's Treats

Ingredients:
375g butter
350g fine sugar
3/4 cup fresh milk
375g Self-raising flour
3 tsp vanilla essence
1-1/2 tsp Ovalatte
7 eggs
Food Colour (Violet / Royal Blue / Kelly Green / Lemon Yellow / Orange / X'mas Red)

(Note: If using unsalted butter, add 1/2 tsp salt)

Directions:

1. Preheat the oven to 180 deg.  Line paper parchment on 9"/10" round pan (6 round pans for 6 different colors)
2. In an electric stand, beat the butter till soft/light.  Stream in the sugar on low speed, then beat on medium speed till light & fluffy.
3. Then add the eggs (one at a time) to incorporate & add in the vanilla essence.
4. Add the Ovalatte & beat the batter together.
5. Lastly, add flour alternately with milk.
6. Divide the batter into 6 bowls & add the food coloring.
7. Pour each colored batter into the round pan & bake for 15-20 mins.
8. Remove from the oven & let it set once the cake pulls from the pan, immediately remove & cool on the wire rack.

Lemon Buttercream:

400g butter

350g icing sugar

1 tbsp lemon juice (or more)

1/2 tbsp lemon zest

1-2 tbsp milk

Directions:

Cream the butter for about 7 mins.  Then add the icing sugar, lemon juice & lemon zest.  Beat for another 6 or 7 mins.