Lemon Tres Leches Cake
This lemon tres leches cake is a bright, refreshing twist on the classic! Fresh lemon flavor adds something wonderful to this decadent cake.
Ingredients
- 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 extract
- ½ teaspoon lemon extract
- 3 lemons, zest freshly grated
- 1 1/2 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
lemon whipped cream
- 1 ½ cups cold heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon lemon extract
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch pan with nonstick baking spray.
- In a bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric stand mixer (or using a hand held mixer), beat the butter and sugar until fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the zest, vanilla and lemon extracts. Add in the dry ingredients slowly, with the mixer on low speed. Beat until combined.
- Pour the cake batter in the 9x13 dish. Bake the cake for 25 to 30 minutes, or until the center is set.
- When the cake is done, let it cool completely. Use a fork and poke holes all over the top.
- Whisk together the whole milk, condensed milk and evaporated milk. Pour the milks all over the top of the cake. It will soak into the cake.
- To make the whipped cream, beat the heavy cream with the sugar and extracts until peaks form. Spread the whipped cream on top of the cake. I like to refrigerate this for at least 1 hour before serving, or longer! Store the cake in the fridge when not serving it.
Notes
adapted from this confetti tres leches
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