The Lemon Tres Leches Cake is a luscious and refreshing variation of the classic tres leches dessert. Combining the light, spongy texture of a traditional sponge cake with the tangy brightness of fresh lemon, this cake offers a perfect balance of sweetness and zest. Soaked in a rich mixture of condensed milk, fresh cream, and milk, the cake becomes irresistibly moist and flavorful. Topped with a creamy, velvety layer of lemon-infused cream cheese frosting, it’s both indulgent and refreshing. Whether served as a show-stopping dessert at gatherings or a simple treat for lemon lovers, this cake is a crowd-pleaser with its melt-in-your-mouth texture and vibrant citrus flavor. Perfectly light yet decadently creamy, Lemon Tres Leches Cake is a dessert that captures the essence of spring and summer in every bite!

Directions

In a bowl, whisk together the egg whites, salt, and 60 g of sugar until stiff peaks form. In a separate bowl, mix the egg yolks, 60 g sugar, vanilla sugar, and lemon zest until creamy. Add the milk and vegetable oil to the yolk mixture and combine well. Gradually sift in the flour and baking powder, folding gently to maintain the batter's airiness. Carefully fold in the whipped egg whites in three portions until the batter is smooth and airy.
Pour the batter into a greased or parchment-lined baking dish. Bake in a preheated oven at 170°C (340°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan.
In a bowl, combine condensed milk, milk, and 20% cream, mixing well. Using a skewer or fork, poke holes all over the cooled cake. Pour the syrup evenly over the cake, allowing it to soak in. Cover the cake with plastic wrap and refrigerate for 1 hour.
In a bowl, mix cream cheese, condensed milk, and vanilla sugar until smooth. Gradually add 33% cream, whisking until the mixture thickens to a spreadable consistency. Chill for 1 hour. Remove the cake from the fridge and spread the prepared cream topping evenly over the cake. Decorate as desired and refrigerate for 1-2 hours to set.
Remove the cake from the fridge and slice into portions. Serve chilled and enjoy the soft, creamy, and tangy dessert!

Lemon Tres Leches Cake