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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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 13 servings
Calories 300 kcal

Equipment

  • 9x13-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 9x13-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.
Keyword Lemon Tres Leches Cake