Preheat the oven to 350 degrees.
Grease the baking pans with butter and flour, 3 square 9 inch pans, and set aside. You could also just line the pans with parchment paper instead of greasing and flouring.
Place the butter in a large mixing bowl, then add the granulated sugar, self-raising flour, baking powder and lemon juice and zest.
Crack the eggs one at a time and then add to the bowl.
Using the electric mixer on slow speed, beat for 2 minutes until smooth.
Divide the mixture equally between 3 bowls. To figure out coloring, do the light color first. Add one drop of color to get the lightest shade. Mix well and if happy move on to the next shade. Once all the shades are done, pour into the baking pans and level the surfaces with a palette knife or spatula.
Place in the oven and bake for 15+ minutes.
The cakes are ready when they are risen and light golden. The tops should spring back when lightly pressed or a toothpick inserted comes out clean.
Cool for about 2 minutes in the pan and then remove and allow to cool on a cooling rack.
When the cakes have cooled, use a cookie cutter, we used a 3 inch cookie to cut out 5 portions of each color. Set aside.