Lemon Tres Leches Cake

5 from 1 vote

Lemon Tres Leches Cake is a light, moist, and flavorful twist on the traditional Latin American tres leches cake. Infused with fresh lemon juice and zest, this version of the classic dessert offers a refreshing citrus flavor that perfectly balances the sweetness of the three milk mixture. Soaked in a rich blend of evaporated milk, sweetened condensed milk, and whole milk, the cake absorbs the liquids while maintaining a fluffy, tender texture. Topped with whipped cream and garnished with lemon zest or fresh lemon slices, this cake is a delightful treat for any occasion.

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Prep Time 15

Cook Time 25

Total Time 2 40

Servings: 12 servings

Course: Dessert

Cuisine: American, Latin American

Calories: 348

Ingredients Equipment Method Notes

Ingredients

For the Cake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
5 large eggs
1 cup granulated sugar
½ cup milk whole or 2%
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
Zest of 2 lemons
For the Milk Mixture:
1 can 12 oz evaporated milk
1 can 14 oz sweetened condensed milk
1 cup whole milk
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar optional
Fresh lemon slices or zest for garnish

Equipment

9x13-inch baking dish
Electric mixer (for beating eggs and whipping cream)
Mixing bowls
Whisk
Measuring cups and spoons
Toothpicks or skewer (for poking holes in the cake)
Spatula

Method

Step 1: Preparing the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the eggs and granulated sugar until light and fluffy, about 3 minutes.
Add the milk, vanilla extract, and fresh lemon juice to the egg mixture, mixing until combined.
Gradually add the dry ingredients to the wet mixture, folding gently until fully combined and smooth.
Pour the batter into the prepared baking dish and spread evenly.
Step 2: Baking the Cake
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes in the baking dish.
Step 3: Soaking the Cake
While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and whole milk in a separate bowl.
After the cake has cooled slightly, poke small holes all over the surface of the cake using a toothpick or skewer.
Slowly pour the milk mixture over the cake, allowing it to soak into the holes. Let the cake absorb the milk for at least 2 hours (or overnight in the fridge for best results).
Step 4: Preparing the Topping
Whip the heavy cream with an electric mixer until soft peaks form. You can add powdered sugar for extra sweetness if desired.
Spread the whipped cream evenly over the soaked cake.
Step 5: Garnishing and Serving
Garnish the cake with lemon zest or fresh lemon slices for a beautiful finish.
Serve chilled and enjoy!

Notes

Lemon Variations: If you prefer a more intense lemon flavor, you can increase the amount of lemon juice and zest in both the cake batter and the milk mixture.
Make-Ahead: This cake can be made a day or two in advance. The longer it sits, the more the flavors develop and the cake becomes even more moist.
Whipped Cream Tip: Be sure not to overwhip the cream. Soft peaks will give you a smooth, fluffy topping, while stiff peaks might become too heavy for the light texture of the cake.
Gluten-Free Option: To make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend.