Lemon Tres Leches Cake
User Reviews
4.9
Lemon Tres Leches Cake
Description
This Lemon Tres Leches Cake starts with a light butter and egg-based batter flavored with vanilla and lemon extracts plus freshly grated lemon zest. The cake is baked until set, then cooled thoroughly before being punctured with a fork to allow the milk mixture to soak in. This soaking liquid combines whole milk, sweetened condensed milk, and evaporated milk, providing moistness and richness throughout the cake.
The topping is a lemon-flavored whipped cream made by beating cold heavy cream with sugar, vanilla, and lemon extract until stiff peaks form. It spreads smoothly over the cake, adding a light and creamy layer that balances the dense soaked cake beneath.
Chilling the cake for at least an hour before serving is recommended to let the milk soak fully and the flavors meld. This cake presents tender crumbs that hold moisture well, bright citrus flavors, and a creamy, fluffy topping.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter unsalted
- 1 cup white sugar
- 5 egg large
- 2 teaspoons vanilla extract
- ½ teaspoon lemon extract
- 3 lemon zest freshly grated
- 1 1/2 cups milk whole
- 1 sweetened condensed milk 14 ounce can
- 1 evaporated milk 12 ounce can
lemon whipped cream
- 1 ½ cups heavy cream cold
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon lemon extract
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch pan with nonstick baking spray.
- In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric stand mixer (or using a hand held mixer), beat the butter and sugar until fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the zest, vanilla and lemon extracts. Add in the dry ingredients slowly, with the mixer on low speed. Beat until combined.
- Pour the cake batter in the 9x13 dish. Bake the cake for 25 to 30 minutes, or until the center is set.
- When the cake is done, let it cool completely. Use a fork and poke holes all over the top.
- Whisk together the whole milk, condensed milk and evaporated milk. Pour the milks all over the top of the cake. It will soak into the cake.
- To make the whipped cream, beat the heavy cream with the sugar and extracts until peaks form. Spread the whipped cream on top of the cake. I like to refrigerate this for at least 1 hour before serving, or longer! Store the cake in the fridge when not serving it.
Notes
- Freshly grated lemon zest adds a noticeable brightness and enhances the lemon flavor in the cake.
- The cake should be chilled for at least an hour to ensure the milk mixture soaks properly before serving.
- This recipe is adapted with lemon flavor from a traditional tres leches approach.
User Reviews
Overall Rating
4.9
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