Lemon Tres Leches Cake in a 9x13 Baking Pan

Imagine a dessert that’s light, fluffy, and bursting with zesty lemon flavor. This Lemon Tres Leches Cake is a delightful twist on the traditional tres leches cake, offering a refreshing citrusy touch. It’s perfect for gatherings or when you simply want to treat yourself to something sweet and citrusy.

This recipe transforms the classic tres leches into a lemon-infused delight that will leave your taste buds dancing. The cake absorbs a trio of milks, creating a moist texture that’s simply irresistible. Topped with a light and fluffy whipped cream, this cake is sure to be a hit at your next celebration!

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The Perfect Lemon Tres Leches Cake Recipe

A slice of Lemon Tres Leches Cake topped with whipped cream and lemon zest on a rustic wooden table.

This Lemon Tres Leches Cake is a moist, flavorful dessert that combines three kinds of milk with a refreshing lemon zest. It’s light, sweet, and a little tangy, making it a perfect treat for any occasion.

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1/2 cup whole milk
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
Zest of 1 lemon
Juice of 1 lemon
1 cup heavy cream
2 tablespoons powdered sugar
Additional lemon zest for garnish

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13 baking pan.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition, then stir in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, lemon zest, and lemon juice. Mix until just combined.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, whisk together sweetened condensed milk, evaporated milk, and heavy cream in a bowl.
Once the cake is done, let it cool for 10 minutes. Poke holes in the cake using a fork and pour the milk mixture evenly over the top. Allow the cake to soak for at least 1 hour in the refrigerator.
Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the cake and garnish with additional lemon zest.