Lemon Tres Leches Cake
A refreshing twist on the classic tres leches cake, this version is infused with bright lemon flavor. The moist, spongy cake is soaked with three types of milk and topped with a fluffy whipped cream, garnished with lemon zest and slices. Perfect for any occasion where you want a creamy, citrusy dessert that’s both light and indulgent.
Equipment
- 9×13-inch glass baking dish
- Hand mixer or stand mixer
- Medium mixing bowls
- Zester or grater (for lemon zest)
- Spatula
- Whisk
- Measuring cups and spoons
- Sifter (optional)
Ingredients
- For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 5 large eggs at room temperature
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- 1 cup whole milk
- Zest of 2 lemons
- For the tres leches mixture:
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 1 cup heavy cream
- For the whipped cream topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- For garnish:
- Lemon slices
- Lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch glass baking dish.
- Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the eggs and sugar with a hand mixer or stand mixer on medium-high speed until pale and fluffy, about 5 minutes.
- Add the vanilla extract and lemon zest to the egg mixture.
- Gradually fold in the dry ingredients, mixing gently until just combined.
- Pour in the milk and continue mixing until the batter is smooth.
- Bake the Cake:
- Pour the cake batter into the prepared dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the dish for about 10 minutes. Then, use a fork or skewer to poke holes all over the cake to allow the tres leches mixture to soak in.
- Make the Tres Leches Mixture:
- In a medium bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream.
- Pour this mixture evenly over the cooled cake, ensuring the entire surface is soaked. Let the cake absorb the mixture for about 1 hour in the fridge.
- Make the Whipped Cream Topping:
- In a chilled bowl, beat the heavy whipping cream with a hand mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Assemble and Garnish:
- Spread the whipped cream evenly over the cake.
- Garnish with lemon slices and a sprinkle of lemon zest for a fresh, citrusy finish.Slice and serve chilled. Enjoy the creamy, lemony goodness!
Notes
- You can make this cake a day in advance to allow the flavors to meld.
- For an extra lemony flavor, you can add a little fresh lemon juice to the tres leches mixture.
- The cake should be stored in the refrigerator due to the whipped cream topping.
- This cake pairs wonderfully with fresh berries for added flavor and color.
