Simple Lemon Tres Leches Cake

Whenever I take a bite of Simple Lemon Tres Leches Cake, I am instantly transported back to my childhood kitchen. The vibrant aroma of fresh lemons fills the air as I whip up this delectable dessert that holds so many delightful memories. It’s more than just a cake; it’s a celebration of my family’s love for dessert, a sweet treat that always brings us together. I remember the first time I made this cake for a family gathering. As I pulled it out of the oven, the golden hue of the cake made my heart skip a beat. The moment everyone took their first bite, their smiles were contagious, and I knew I had created something special. This cake has become a staple at birthdays and holiday parties, making it a cherished recipe in our family. Every slice is moist, rich, and bursting with a zesty lemon flavor that dances on your taste buds. And of course, the creamy milk soaking through the cake makes it wonderfully indulgent. Whether it’s a casual weeknight treat or a grand celebration, this cake never fails to impress. So, let’s dive in and explore how to make this delicious Simple Lemon Tres Leches Cake together!

Simple Lemon Tres Leches Cake Ingredients

When it comes to crafting the perfect Simple Lemon Tres Leches Cake, every ingredient plays a vital role. The combination of creamy, rich elements with the zesty flavor of lemons creates a beautiful harmony in this dessert. Each ingredient complements the others, ensuring a delightful experience in every bite.

• 1 ½ cups all-purpose flour: This is the base of our cake, providing the structure and light texture that we want.
• 1 teaspoon baking powder: It helps the cake rise and become fluffy.
• ¼ teaspoon salt: Just a pinch enhances the overall flavor.
• ½ cup unsalted butter: This adds richness and moisture to the cake.
• 1 cup white sugar: For sweetness, balancing out the tartness of the lemon.
• 5 large eggs: They add volume and stability to the cake.
• 2 teaspoons vanilla extract: A classic flavor that rounds out the cake beautifully.
• ½ teaspoon lemon extract: For an extra boost of lemony goodness.
• 3 lemons, zest freshly grated: This brightens up the cake, infusing it with fresh flavor.
• 1 ½ cups whole milk: This moistens the cake and adds creaminess.
• 1 (14 ounce) can sweetened condensed milk: This is crucial for the tres leches aspect, adding sweetness and creaminess.
• 1 (12 ounce) can evaporated milk: It contributes to the cake’s moist texture.
• 1 ½ cups cold heavy whipping cream: This will be whipped into a fluffy topping for our cake.
• 3 tablespoons sugar: For sweetening the whipped cream topping.
• 1 teaspoon vanilla extract: To flavor the whipped cream.
• ⅛ teaspoon lemon extract: Enhancing the lemony flavor in the cream.

The Process for Making Simple Lemon Tres Leches Cake

Let’s roll up our sleeves and get started with this delightful cake! Follow these steps, and soon you’ll be enjoying a slice of your own Simple Lemon Tres Leches Cake!

1. Preheat your oven to 350 degrees F (175 degrees C). This ensures that your cake bakes evenly and rises properly. Don’t forget to prepare a 9×13 inch pan by spraying it with nonstick baking spray; this will make removing the cake a breeze once it’s done baking.

2. In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. This mixture will be the dry ingredients that provide structure to your cake.

3. In the bowl of your electric stand mixer, or with a handheld mixer, cream together ½ cup of unsalted butter and 1 cup of white sugar until the mixture is light and fluffy—this should take about 5 minutes. This process is important as it incorporates air, giving your cake its light texture.

4. Add in the 5 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the 2 teaspoons of vanilla extract, ½ teaspoon of lemon extract, and the freshly grated zest from 3 lemons. This adds an incredible burst of flavor!

5. Now, gradually add the dry ingredients to the wet mixture while the mixer is on low speed. Mix just until combined; overmixing can lead to a dense cake, and we want it to be light and airy.

6. Pour the cake batter into the prepared 9×13 inch pan, spreading it evenly. Bake in the oven for 25 to 30 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Keep an eye on it, and enjoy the wonderful aroma filling your kitchen!

7. Once baked, remove the cake from the oven and let it cool completely in the pan. This is crucial as we want it to absorb the milk mixture later.

8. After the cake has cooled, use a fork to poke holes all over the top. This will allow the milk mixture to soak in and make the cake even more delicious.

9. In a separate bowl, whisk together 1 ½ cups of whole milk, 1 (14 ounce) can of sweetened condensed milk, and 1 (12 ounce) can of evaporated milk. Pour this mixture all over the top of the cake, ensuring it seeps into all the holes. Trust me, this is the magic of tres leches!

10. To make the whipped cream topping, beat the 1 ½ cups of cold heavy whipping cream with 3 tablespoons of sugar and 1 teaspoon of vanilla extract until soft peaks form. Spread this delightful whipped cream over the top of the cake. For an extra lemony kick, add ⅛ teaspoon of lemon extract to the cream.

11. I recommend refrigerating the cake for at least 1 hour before serving, but it can be even better if you let it chill longer. This allows all the flavors to meld and the cake to become beautifully moist. When you’re ready to serve, keep the cake stored in the fridge when not in use.

Helpful Notes about Simple Lemon Tres Leches Cake

Here are some important tips to keep in mind while making your Simple Lemon Tres Leches Cake.

• Storage: Store any leftover cake in an airtight container in the fridge. It’s best enjoyed within a few days, but it can last up to a week.
• Freezing: You can freeze the cake before adding the whipped cream. Wrap it tightly in plastic and foil, and it will keep well for up to 2 months.
• Pairing: This cake pairs wonderfully with fresh berries or a scoop of sorbet for a refreshing contrast to the creamy texture.
• Lemon Zest: For a more pronounced lemon flavor, feel free to add more zest to the batter or the whipped cream.
• Serve Chilled: This cake is best served cold, so make sure to chill it before serving!

What Goes Well With This Simple Lemon Tres Leches Cake

When it comes to serving Simple Lemon Tres Leches Cake, there are so many delightful options. Here are some pairings and occasions to consider:

• Fresh Berries: Serve slices of the cake with a side of fresh strawberries or blueberries for a burst of freshness.
• Ice Cream: A scoop of vanilla or lemon sorbet complements the cake’s richness beautifully.
• Seasonal Occasions: This cake is a hit in summer gatherings, birthdays, and even holiday celebrations. Its bright flavor makes it perfect for sunny days.
• Tea Pairing: Enjoy a slice with a cup of chamomile or green tea for a delightful afternoon treat.
• Picnics: It’s an excellent choice for picnics since it can be made ahead and served cold.
• Storage Tips: If you have leftovers, make sure to store the cake in an airtight container in the fridge. It’s great for a sweet afternoon snack or dessert.

FAQ

Conclusion

The Simple Lemon Tres Leches Cake is not just a dessert; it’s a celebration of flavors that brings joy and sweetness to any occasion. Its moist, creamy texture combined with the zesty lemon makes it a delightful treat that everyone will love. I encourage you to give it a try and bring a little bit of sunshine to your table. Your friends and family will be amazed at your baking skills, and you’ll find yourself making this cake time and time again!

Simple Lemon Tres Leches Cake

The ultimate comfort dessert! The Simple Lemon Tres Leches Cake is a moist, creamy cake soaked in a rich mixture of three milks, bringing a refreshing twist with zesty lemon flavor. Perfect for summer gatherings or cozy family dinners, this easy dessert is sure to impress everyone at your table. Make it tonight, and watch it disappear!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine Mexican

Servings 12 servings

Calories 320 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Grater
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1.5 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 0.5 cups Unsalted Butter
• 1 cups White Sugar
• 5 large Large Eggs
• 2 teaspoons Vanilla Extract
• 0.5 teaspoon Lemon Extract
• 3 lemons Zest Freshly Grated
• 1.5 cups Whole Milk
• 1 14 ounce can Sweetened Condensed Milk
• 1 12 ounce can Evaporated Milk
• 1.5 cups Cold Heavy Whipping Cream
• 3 tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 0.125 teaspoon Lemon Extract

Instructions

 

• Preheat your oven to 350 degrees F (175 degrees C). This ensures that your cake bakes evenly and rises properly. Don't forget to prepare a 9x13 inch pan by spraying it with nonstick baking spray; this will make removing the cake a breeze once it’s done baking.
• In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. This mixture will be the dry ingredients that provide structure to your cake.
• In the bowl of your electric stand mixer, or with a handheld mixer, cream together ½ cup of unsalted butter and 1 cup of white sugar until the mixture is light and fluffy—this should take about 5 minutes. This process is important as it incorporates air, giving your cake its light texture.
• Add in the 5 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the 2 teaspoons of vanilla extract, ½ teaspoon of lemon extract, and the freshly grated zest from 3 lemons. This adds an incredible burst of flavor!
• Now, gradually add the dry ingredients to the wet mixture while the mixer is on low speed. Mix just until combined; overmixing can lead to a dense cake, and we want it to be light and airy.
• Pour the cake batter into the prepared 9x13 inch pan, spreading it evenly. Bake in the oven for 25 to 30 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Keep an eye on it, and enjoy the wonderful aroma filling your kitchen!
• Once baked, remove the cake from the oven and let it cool completely in the pan. This is crucial as we want it to absorb the milk mixture later.
• After the cake has cooled, use a fork to poke holes all over the top. This will allow the milk mixture to soak in and make the cake even more delicious.
• In a separate bowl, whisk together 1 ½ cups of whole milk, 1 (14 ounce) can of sweetened condensed milk, and 1 (12 ounce) can of evaporated milk. Pour this mixture all over the top of the cake, ensuring it seeps into all the holes. Trust me, this is the magic of tres leches!
• To make the whipped cream topping, beat the 1 ½ cups of cold heavy whipping cream with 3 tablespoons of sugar and 1 teaspoon of vanilla extract until soft peaks form. Spread this delightful whipped cream over the top of the cake. For an extra lemony kick, add ⅛ teaspoon of lemon extract to the cream.
• I recommend refrigerating the cake for at least 1 hour before serving, but it can be even better if you let it chill longer. This allows all the flavors to meld and the cake to become beautifully moist. When you're ready to serve, keep the cake stored in the fridge when not in use.

Notes

• Tip 1: Store any leftover cake in an airtight container in the fridge.
• Tip 2: You can freeze the cake before adding the whipped cream.
• Tip 3: This cake pairs wonderfully with fresh berries or a scoop of sorbet.
• Tip 4: For a more pronounced lemon flavor, feel free to add more zest.
• Tip 5: This cake is best served cold, so make sure to chill it before serving!

Keyword Easy Tres Leches Recipe, Lemon Tres Leches Cake, Mexican Cake Recipe, Tres Leches Dessert

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!