Craving a fresh twist on the traditional Tres Leches Cake? Let me introduce you to my irresistible Lemon Tres Leches Cake—a zesty and sweet variation of the classic Latin dessert that’s sure to wow your taste buds.
This cake combines the light and airy texture of a classic sponge cake with the tangy kick of fresh lemon juice and zest. Paired with a rich,
marshmallow-like frosting and a generous topping of toasted coconut, this dessert is perfect for any occasion—whether it’s a family gathering, birthday, or just a treat to brighten your day.
Ingredients List
Cake Ingredients
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- Zest of 4 lemons
- 1/2 cup fresh lemon juice (about 3 lemons)
- 3 tablespoons milk
Marshmallow Frosting Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened, flaked coconut (toasted if desired)
Required Kitchen Tools
Before you dive into this zesty creation, make sure you have all the necessary tools to ensure a smooth and easy baking experience. Here’s a list of essential items you’ll need for this Lemon Tres Leches Cake recipe:
- Mixing Bowls: You’ll need several mixing bowls for preparing the cake batter, egg whites, and frosting.
- Hand or Stand Mixer: An electric mixer is ideal for whipping the egg whites to stiff peaks, which gives the frosting its light, fluffy texture.
- Whisk: A good whisk is perfect for mixing the dry ingredients, especially the cake flour and the baking powder.
- Measuring Cups and Spoons: Accurate measurements are crucial to baking success, so be sure to have both dry and liquid measuring cups on hand.
- 9×13-inch Baking Pan: This will be your baking vessel for the cake. The cake is designed to soak up all the milky goodness, so a 9×13-inch pan is the perfect size.
- Piping Bag or Spoon: For decorating the cake with marshmallow frosting and toasted coconut, a piping bag makes it easier to create a beautiful presentation.
- Coconut Toasting Pan or Skillet: If you’re toasting coconut for the topping, a small skillet or pan is the best option.
By having these tools on hand, you’ll set yourself up for a flawless Lemon Tres Leches Cake-making experience.
Cake Preparation
Now that you have your ingredients and tools ready, let’s delve into the cake preparation! The key to making this Lemon Tres Leches Cake is creating a light, fluffy base that will soak up the milky tres leches mixture. Here’s how to do it:
Mixing the Cake Batter
- Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour your 9×13-inch baking pan or line it with parchment paper for easy removal of the cake later. - Combine Dry Ingredients:
In a medium-sized bowl, whisk together the sifted flour, baking powder, and salt. Set this aside for now. - Prepare Wet Ingredients:
In a large mixing bowl, beat the melted butter and sugar together until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice, blending everything until smooth. - Mix Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet mixture, alternating with the milk. Start and finish with the dry ingredients. Mix gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
Baking the Cake
- Bake the Cake:
Pour the cake batter into the prepared pan and spread it evenly. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. - Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Afterward, turn the cake out onto a wire rack to cool completely. This is important because the cake needs to be cool before you add the tres leches soaking mixture.
Soaking the Cake with Tres Leches Mixture
The magic of Tres Leches Cake lies in the milk soak. The cake absorbs the sweet, creamy mixture, making it incredibly moist and indulgent. In this recipe, the tangy lemon flavor pairs beautifully with the richness of the tres leches. Here’s how to soak the cake to perfection:
Preparing the Tres Leches Mixture
- Combine the Three Milks:
In a mixing bowl, combine the three types of milk—evaporated milk, sweetened condensed milk, and whole milk. Whisk them together until fully combined and smooth. - Add the Lemon Twist:
Stir in about 2 tablespoons of the lemon juice you’ve saved from the cake batter preparation. This adds an extra layer of lemon flavor to the soak, complementing the lemony base of the cake.
Soaking the Cake
- Poke Holes in the Cake:
Using a fork or skewer, poke holes all over the cooled cake. Be generous—this will allow the milky mixture to seep into the cake and keep it wonderfully moist. - Pour the Tres Leches Mixture:
Slowly pour the tres leches mixture over the cake, making sure to cover the entire surface. The cake will absorb the liquid, so pour it in stages if needed to give the cake time to soak up the milk. - Let it Soak:
Allow the cake to soak for at least 30 minutes to an hour. For best results, cover the cake with plastic wrap and let it sit in the refrigerator overnight. This ensures that the cake is perfectly moist and fully infused with the tres leches mixture.
Marshmallow Frosting and Decoration
The topping for this Lemon Tres Leches Cake is just as important as the cake itself! A fluffy, marshmallow-like frosting adds the perfect sweetness and texture, balancing the tangy lemon flavor. Here’s how to make and decorate the cake:
Making the Marshmallow Frosting
- Whip the Egg Whites:
In a clean mixing bowl, use a hand or stand mixer to beat the egg whites on medium-high speed until soft peaks form. This should take about 2-3 minutes. - Add the Sugar and Cream of Tartar:
Gradually add the granulated sugar and cream of tartar, continuing to beat on high speed until stiff peaks form. The frosting should be thick and glossy, resembling marshmallow fluff. This step is crucial for achieving that perfect, airy texture. - Add the Vanilla:
Stir in the vanilla extract to give the frosting a sweet, aromatic flavor that complements the lemony cake.
Assembling the Cake
- Frost the Cake:
Once the cake has soaked up the tres leches mixture, it’s time to top it with the marshmallow frosting. Use a spatula to spread the frosting evenly over the entire surface of the cake. You can create soft peaks or a smooth finish, depending on your preference. - Toast the Coconut (Optional):
If you’re using toasted coconut for decoration, simply heat a small pan over medium heat. Add the coconut flakes and stir constantly for about 3-5 minutes until golden brown and fragrant. Remove from heat and allow the coconut to cool. - Decorate the Cake:
Sprinkle the toasted coconut evenly over the top of the frosting for added texture and flavor. If you prefer, you can also leave the coconut off for a cleaner look.
Serving and Storing the Cake
- Serving:
Slice the cake into squares and serve chilled. The marshmallow frosting is light and airy, while the cake is moist and tangy from the lemon and tres leches soak—every bite is a burst of deliciousness! - Storage:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will continue to soak in the tres leches mixture, keeping it moist and flavorful. Just be sure to keep it well-covered to maintain its freshness.
Conclusion
This Lemon Tres Leches Cake is the perfect dessert to wow your guests or treat yourself to something indulgent. The zesty lemon flavor, combined with the sweet, milky soak and fluffy marshmallow frosting, creates an unforgettable dessert experience. Whether you’re celebrating a special occasion or simply craving a slice of something sweet, this cake will never disappoint. With the right ingredients, tools, and a little patience, you’ll have a show-stopping dessert that’s sure to impress.
