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!
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!