Best Lemon Tres Leches Cake (Pastel de Tres Leches Recipe)

Name: Best Lemon Tres Leches Cake (Pastel de Tres Leches) Recipe Card
Prep time: 45 min
Total time: PT-485307H30M28S
Cuisine: Latin
Ingredients: 2 Cups of all-purpose Flour; 2 teaspoons of Baking Powder; 1/4 teaspoon of Salt; 1 1/2 Cup of Granulated White Sugar; 8 large Eggs; 2 Teaspoons of Vanilla Extract; 1 tablespoon of Lemon Zest – from one lemon.; One 14 oz can of Sweetened Condensed Milk; One 12 oz can of Evaporated Milk; 1 cup of Whipping Cream; 1/2 cup of store-bought Lemon Curd; 4 Egg Whites; 10 tablespoons of Granulated White Sugar; 1 tablespoon of fresh Lemon Juice; 2 teaspoons of Lemon Zest

July 10, 2022 by Juyali (ju-ja-lee) 36 Comments

Jump to Recipe·Print Recipe· 5 from 15 reviews

This Lemon Tres Leches Cake (Pastel de Tres Leches Recipe) is a tangy and bright twist on the traditional Tres Leches cake recipe. Lemon Curd and Lemon Zest add a delicious citrus flavor to this decadent three milks cake. A fluffy, creamy, and ultra-moist lemon cake sure to indulge and impress! A Latin dessert treasure!

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This is the yummiest cake I've ever had. Can I have the recipe!!?

- What guests say when I bring this cake to a party ❤️

Let's make this delicious Lemon Tres Leches Cake. Vamos!

Jump to:

What is Tres Leches Cake?
Tips for the Best Tres Leches Cake
Equipment and kitchen utensils needed
Tres Leches Cake Ingredients
How to make Pastel de Tres Leches (Tres Leches Cake) step-by-step
What does it mean folding the cake batter?
How to Caramelize the Meringue Frosting
Meringue Swap: light and fluffy whipped cream
Storage and serving tips
Other Latin desserts to indulge your sweet tooth
📖 GET THE RECIPE! 🍽️

What is Tres Leches Cake?

Tres Leches, translated as “three milks” is a uniquely traditional Latin dessert consisting of a sponge cake soaked in three different types of milk: evaporated milk, sweet condensed milk, and heavy cream.

A tres leches cake, also known as pastel de tres leches, torta de tres leches, or bizcocho de tres leches), is simple to make and crowd-pleasing like this indulgent and summery Strawberry Tres Leches Cake and this Decadent Passion Fruit Tiramisu, two of my favorite Latin dessert recipes! Serve this Lemon Tres Leches with my amazing Puerto Rican Turkey (Pavochón) for an unforgettable meal!

I love anything citrus, so I wanted to create a homemade lemon cake recipe rooted in a traditional Latin cake. This Lemon Tres Leches creation is the best of both worlds! It is also perfect for make-ahead and bringing to a party. What’s not to love?

After enjoying this classic Tres Leches, why not explore another refreshing option with my Citrus Orange Flan? It's perfect for summer gatherings or special holidays.

More Latin desserts to explore:

Tips for the Best Tres Leches Cake

Here's a trick for easier separation and perfect whipping of eggs!
Separate your eggs while they're cold – this makes it easier to remove the yolk from the white. However, for the best whipping results, let the separated egg whites come to room temperature for about 10 minutes before whipping.
Gently folding the flour and egg mixture together is critical. Do not overbeat the batter, or the gluten will develop, and you will have a tough cake. "Folding" aims to combine the ingredients just enough without deflating the mixture.
Adding the tres leches to the hot cake is best because the milk soaks in better. Then let the cake cool completely on a wire rack to absorb the milk mixture well. Tres Leches
After you finish the cake with the meringue topping, let it coold down, cover and refrigerate for at least 6 hours or overnight.
For a richer, more decadent flavor: Aim for the overnight soak. This allows the cake to fully absorb the milk mixture, resulting in a very moist and intensely flavored cake. The flavors will meld and intensify the longer it chills.

Equipment and kitchen utensils needed

3 Mixing bowls
Electric mixer
Baking pan (9 x 13 inches)
Fine mesh strainer
Large rubber spatula

Tres Leches Cake Ingredients

This easy Lemon Tres Leches recipe calls for simple ingredients, most of which are in your refrigerator and pantry. You can also adapt it to your liking by decorating it with fresh fruits for additional texture, flavor, and beauty.

Ingredients for the cake

See the printable recipe card for quantities at the bottom of this post.

All-purpose Flour
Baking Powder
Salt
White Sugar
Eggs
Vanilla Extract
Lemon Zest – from one lemon.

lemon-tres-leches-(torta-tres-leches)-cake-batter-ingredients

Ingredients for the three kinds of milk mixture

Sweetened Condensed Milk
Evaporated Milk - due to its reduced water content, evaporated milk is best for Tres Leches. It’s thicker and creamier than whole milk and provides a richer texture and flavor.
Whipping Cream
Store-bought Lemon Curd - The secret ingredient 😉 that gives this cake that amazing Lemon flavor. I love adding Lemon Curd because it increases the flavor of Lemon in this cake. High-quality store-bought lemon curd can elevate your cake with its vibrant lemon flavor. It's a perfect way to streamline the process without sacrificing deliciousness.

lemon-tres-leches-(torta-tres-leches)-ingredients

Ingredients for the Meringue Frosting

Egg Whites
White Sugar
Fresh Lemon Juice
Lemon Zest

How to make Pastel de Tres Leches (Tres Leches Cake) step-by-step

(a printable version of the recipe is also below).

Make the Cake

Preheat the oven to 350 F (180 C) degrees. Grease a 13x9 inch baking pan.
Set up 3 mixing bowls

Sift the flour, baking powder, and salt through a fine-mesh strainer. Set aside.

Separate the egg whites and yolks into the other two bowls. Using an electric mixer, beat the egg yolks quickly until fluffy and pale yellow (3 minutes). Set aside.

With clean and dry mixer beaters, beat the egg whites in a large bowl until soft peaks are formed.

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Add the sugar, whipped yolks, vanilla, and lemon zest to the whipped whites and beat until combined.

Now is the time to incorporate the egg mixture with the flour.

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Add one-half of the flour into the egg mixture and incorporate gently with a rubber spatula in a folding motion until just mixed.

Add the second half of the flour and fold in the remaining egg mixture gently until just combined.

What does it mean folding the cake batter?

Folding means lifting the batter up from the side in a circular motion and over itself back to the middle. For a tender Tres Leches Cake, avoid overbeating the batter, or you will have a dense cake. " Folding " aims to combine the ingredients just enough without deflating the mixture.

Why folding matters: By gently folding in the whipped eggs, you'll incorporate air without collapsing the delicate structure created by whipping them. This air is what gives your cake a lift and makes it fluffy.
Visual cues: Look for uniform consistency and stop folding when there are no more streaks of flour.
Tools: Use a large rubber spatula for gentle folding as it allows you to fold effectively without overworking the mixture.

raw-lemon-tres-leches-batter-in-blue-pan

Pour the batter into the prepared baking pan and bake for 30 minutes or until an inserted toothpick comes out clean.

Prepare the Tres Leches mixture

three-milks-mixture-for-tres-leches-cake

While the cake bakes, in a bowl, make the sweet milk mixture. Gently whisk the three kinds of milk (Tres Leches) and lemon curd until well combined.

Assemble the Tres Leches Cake

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Remove the cake from the oven, and while it’s still hot, gently poke holes with a fork or skewer, and take care not to tear it up.

pouring-three-milks-mixture-over-lemon-tres-leches-cake

Pour the mixture over the cake.

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Ensure the cake is well moist, including the edges. You will want the milk to spread evenly throughout the cake, especially on the edges where a cake tends to be drier.

Make the Lemon Meringue Frosting and decorate

Here is how to frost a Tres Leches Cake:

While the cake is soaking and cooling down, in a bowl, beat the four additional egg whites with a mixer until soft peaks form, then add the sugar gradually until well mixed.
Add the lemon juice and zest and beat for an extra minute. Top the cake with the meringue.

How to Caramelize the Meringue Frosting

For a beautiful, caramelized meringue topping, you have two options!

If you have a KITCHEN TORCH: This is the preferred method for achieving a precise caramelization of the meringue. Turn on your torch and adjust the flame to medium. Holding the torch a few inches from the cake's surface, move it steadily back and forth, caramelizing the meringue evenly until it's golden brown. Be careful not to hold the torch in one spot for too long, as you can burn the meringue.
If you don't have a kitchen torch: No problem! You can use your OVEN BROILER.
Preheat your broiler to high. Place the cake under the broiler positioned close to the broiler while maintaining a safe distance to avoid burning. Broil for about 60-90 seconds, or just until the meringue begins to turn golden brown. Keep a close eye on the cake under the broiler, as it can burn very quickly.

Decorate the cake

Before serving, decorate with slices of lemon or fresh fruit (optional).
Refrigerate and serve cold. The cake tastes better if prepared the day before!

Meringue Swap: light and fluffy whipped cream

Meringue is the typical frosting for Tres Leches Cake in Latin America. But Whipped cream is a fantastic substitute if you are not a fan of Meringue.
Here's what you'll need:

1 cup Heavy Cream or Heavy Whipping Cream (chilled)
1/4 cup Powdered Sugar (for whipped cream, I like to use powdered sugar to avoid tasting the granules of granulated sugar)
1 tablespoon Lemon Juice
2 teaspoon Lemon Zest.

Instructions for a whipped cream topping:

Whip the Cream: In a chilled bowl add the cream and powdered sugar. With an electric mixer on medium-high speed, whip the cold cream until soft peaks form. Then add the lemon juice and zest while whipping.
Whip to reach medium Peaks: The ideal sweet spot is a soft but puffy whipped cream with a smooth texture.
Decorate: Spoon the whipped topping onto the cake and enjoy and decorate with lemon slices (optional). Enjoy the light and fluffy topping!

Tips for the best whipped cream

For the best results, make sure your whipping cream, bowl and beaters are all chilled before starting.
Don't overwhip the cream! Once stiff peaks form, stop mixing to prevent the cream from becoming curdled and grainy.
Don't be afraid to stop the mixer and peek! Checking the consistency as you go is key to perfect whipped cream.

piece-of-lemon-tres-leches-cake-on-plate

Serve your Tres Leches Cake after enjoying one of these Latin-inspired dishes!

Storage and serving tips

Tres Leches cake should be kept refrigerated due to the dairy products.
Always store the cake covered to keep it from drying out.
For the softest texture, take it out of the refrigerator 15-20 minutes before serving.

I hope you enjoyed this Lemon Tres Leches Cake (Pastel de Tres Leches Recipe)!

And please comeback and leave a star rating and review!

Tres Leches Cake Frequently Asked Questions

What is the typical texture of Tres Leches cake?

Tres Leches Cake features a light and airy sponge cake, designed to perfectly soak up the three milks. The ideal texture is incredibly moist and soft, with a melt-in-your-mouth quality, but not soggy or heavy.

How long does Tres Leches cake last in the refrigerator?

This Tres Leches cake is perfect for making ahead! You can prepare it 1-2 days before serving and store any leftovers in the refrigerator, covered.
For the best taste and texture, enjoy your Tres Leches cake within 5 days of refrigerating it.

Can you freeze Tres Leches Cake?

Yes, you can freeze tres leches cake. Follow these steps:
- Freeze unfrosted: The frosting can be added after thawing.
- Wrap it tight: To prevent freezer burn, tightly wrap the cake in plastic wrap followed by a layer of aluminum foil.
- Freeze duration: Tres leches cake can be frozen for up to 3 months.
- Thawing: Thaw the cake overnight in the refrigerator. Once thawed, add the frosting. This will help prevent the frosting from weeping.