Lemon Tres Leches Cake
A refreshing take on the classic tres leches cake, infused with lemon for a burst of citrus flavor perfect for summer.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
Tres Leches Mixture
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 1/4 cup heavy cream
- Juice of 1 lemon
Decoration
- Powdered sugar for dusting
- Fresh lemon slices
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, sift together the all-purpose flour and baking powder. Set aside.
- In another bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, whisk together the evaporated milk, condensed milk, heavy cream, and lemon juice in a bowl.
- Allow the baked cake to cool slightly. Poke holes all over the cake with a fork and pour the milk mixture evenly over the top.
- Cover and refrigerate the cake for at least 2 hours or overnight to allow the milk mixture to fully soak in.
- Before serving, dust the cake with powdered sugar and garnish with fresh lemon slices. Serve chilled.
Serving and Storage
- Slice the cake and serve cold. It's perfect for a light, refreshing dessert.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure the cake soaks overnight for best results. Ingredient Substitutions: Use coconut milk for a tropical twist. How to Serve: Serve chilled with fresh lemon slices. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the cake a day in advance to enhance flavors.