You can either halve the recipe and make this in a loaf pan, or you can double it and use a large bundt pan (I used a tube pan, it did not have a removable bottom).

Grease and flour your baking pan.

Weigh the bowl you’ll be mixing the cake batter in and write it down somewhere (this way you won’t have to transfer the batter to weigh it later).

In a large bowl, melt the butter. Add the sugar and either using a hand mixer, a whisk or the paddle attachment of a stand mixer, mix until very light and creamy. If you are using a machine, it’ll take a couple of minutes, if using your hand and a whisk, it’ll take around 4-5 minutes.

Add the eggs, either with the mixer on or as you are whisking, one by one. Mix for a full 3 minutes until the batter is shiny (it’s a beautiful batter, really).

Add the salt and vanilla, and mix to combine. Sift in the flour and baking powder and as you mix it in, add the yogurt.

Weight the batter, it should be around 2200g total. Separate it into five bowls, the batter in each bowl should weigh about 440g.

Preheat the oven to 350 F.

In the first bowl, add the lemon zest and extract and yellow food gel. Mix it in with a small rubber spatula.

In the second bowl add the lime zest, lemon extract and green food gel. Mix it in (I tend to wipe or wash my spatula between mixing so I don’t have too many dishes later).

In the third bowl, add 1 tablespoon each raspberry and blueberry powder and some purple food gel. Mix it and pour it into the bottom of the pan, spreading it into an even layer with an offset spatula.

Into the fourth bowl add 2 tablespoons of blueberry powder and some blue food gel, mix until the color is even then pour it over the purple batter then spread it into an even layer.

Pour in the lime and smooth it over. Pour in the lemon and smooth it into an even layer.

With the last bowl, add 2 tablespoons of raspberry powder and red food gel. Mix then spread it on top.

Bake the cake for 1 hour (if making the full amount in a large bundt or tube pan) or 45 minutes (if halving the recipe and baking in a loaf pan). he cake will brown quite a bit as pound cakes do, moreso because the batter is darker so don’t be alarmed if it’s looking overly golden. Check for doneness with a cake tester.

Let the cake cool for a few minutes in the pan then turn it onto a cooling rack.

Once it’s completely cool you can glaze it: whisk all the glaze ingredients together. If the glaze is too thin add more powdered sugar, if it’s too thick add more orange juice or milk. Spread it over the top of the cake.