Print

Lemon and Condensed Milk Tres Leches Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon and condensed milk tres leches cake combines a light citrus sponge with a rich three-milk soak and a soft whipped cream topping. Fresh lemon zest balances the creamy sweetness for a bright, exceptionally moist make-ahead dessert.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Large eggs
  • Granulated sugar
  • Whole milk
  • Unsalted butter, melted
  • Fresh lemon zest
  • Fresh lemon juice
  • Vanilla extract
  • Sweetened condensed milk
  • Evaporated milk
  • Whole milk or heavy cream, for the tres leches mixture
  • Fresh lemon zest, for the tres leches mixture
  • Vanilla extract, for the tres leches mixture
  • Heavy whipping cream, for the topping
  • Powdered sugar
  • Vanilla extract, for the topping
  • Fresh lemon zest, for decorating
  • Fresh lemon slices, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
  2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
  3. In a separate large bowl, beat the eggs and granulated sugar until pale, thick, and airy.
  4. Gently mix in the whole milk, melted butter, fresh lemon zest, lemon juice, and vanilla extract.
  5. Gradually fold the dry ingredients into the wet mixture just until combined, taking care not to overmix.
  6. Pour the batter into the prepared baking dish and bake for 25–30 minutes, until lightly golden and a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool until slightly warm, then use a skewer or fork to make deep holes evenly across the surface.
  8. Whisk together the sweetened condensed milk, evaporated milk, whole milk or heavy cream, lemon zest, and vanilla extract until smooth.
  9. Gradually pour the tres leches mixture evenly over the cake, pausing as needed to allow the sponge to absorb the liquid.
  10. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the milk mixture to soak thoroughly into the sponge.
  11. Before serving, whip the heavy whipping cream with powdered sugar and vanilla extract until soft to medium peaks form.
  12. Spread the whipped cream evenly over the chilled cake. Finish with fresh lemon zest and optional lemon slices, then keep chilled until ready to slice and serve.

Notes

  • Use lemon zest rather than adding substantial lemon juice to the tres leches mixture, as too much acidic juice can cause the dairy to separate.
  • For best flavor and texture, refrigerate the soaked cake overnight before serving.
  • Add lime zest alongside the lemon for a sharper citrus flavor, or use orange zest for a sweeter variation.
  • For a coconut version, replace some of the whole milk in the soaking mixture with coconut milk and garnish with toasted coconut.
  • A thin layer of lemon curd can be spread over the soaked cake before adding the whipped cream for extra lemon flavor.
  • Fresh raspberries, blueberries, or strawberries make excellent toppings.
  • Store the cake covered in the refrigerator for up to 3–4 days and avoid leaving it at room temperature for extended periods.
  • Serve cold or allow individual slices to stand for a few minutes before serving. Reheating is not recommended.
  • The plain baked sponge can be frozen for advance preparation, but freezing the fully soaked and decorated cake is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/lemon-and-condensed-milk-tres-leches-cake/