Description
This Lemon Tres Leches Cake is a delightful twist on the classic Latin American dessert, featuring a moist sponge cake soaked in three types of milk – whole milk, sweetened condensed milk, and evaporated milk – infused with lemon zest and flavor for a fresh, citrusy touch. Topped with luscious homemade lemon whipped cream, it’s perfect for celebrations or an elegant dessert to enjoy any time.
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 cup white sugar
- 5 large eggs
- 2 teaspoons vanilla bean paste
- ½ teaspoon lemon flavoring
- 3 lemons, zest freshly grated
Milk Soak
- 1 ½ cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
Whipped Cream Topping
- 1 ½ cups cold heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla bean paste
- ⅛ teaspoon lemon flavoring
Instructions
- Prepare Oven and Pan: Preheat your oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking pan with nonstick baking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar & Add Eggs: Using an electric stand mixer or handheld mixer, beat the unsalted butter and white sugar until the mixture is light and fluffy, about 5 minutes. Then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in freshly grated lemon zest, vanilla bean paste, and lemon flavoring for aromatic citrus notes.
- Combine Batter: Gradually add the dry ingredients to the wet mixture while mixing on low speed to avoid overmixing. Beat just until the batter is combined and smooth.
- Bake the Cake: Pour the batter into the prepared 9×13 pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake is set.
- Cool and Poke Holes: Allow the cake to cool completely in the pan. Once cooled, use a fork to poke holes all over the surface to enable the milk soak to fully absorb into the cake.
- Prepare Milk Mixture & Soak Cake: Whisk together the whole milk, sweetened condensed milk, and evaporated milk in a bowl until well combined. Pour this milk mixture evenly over the entire cake, allowing it to soak in thoroughly for maximum moisture and flavor.
- Make Whipped Cream Topping: In a chilled bowl, beat the cold heavy whipping cream with sugar, vanilla bean paste, and lemon flavoring until soft peaks form. Spread this lemon whipped cream evenly over the soaked cake.
- Chill Before Serving: Refrigerate the cake for at least 1 hour before serving to let the flavors meld and the whipped topping set. Store the cake in the refrigerator when not serving to maintain freshness.
Notes
- For best results, use fresh lemons for zest and flavoring to enhance the citrus aroma.
- Ensure the cake is completely cool before pouring the milk soak to prevent it from becoming too soggy or breaking down.
- The cake stores well in the refrigerator for up to 3–4 days covered tightly with plastic wrap.
- Use cold heavy cream for the whipped topping to achieve better volume and stability.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable, but paste provides a richer vanilla flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
