Sunday, January 13, 2013

Tres Leches Lemon Cake

Tres Leches Lemon Cake

It's nice to end a meal with a slice of cake, a BIG slice. I think I have had too much of those fudgy and dense cakes. A few days back we had the oat blondies, which was chewy and fudgy so this time around wanted to sample a fluffy, spongy cake. But it has to be all moist and full of flavour as well.

...and I found this in the net! It is a Spanish cake which literally means three Milk Cake and there's no lemon in the Tres Leches cake of course but I had lemon in hand so letak je la for an added flavour. Did not regret the decision a single bit.

There's a video on how to make it at the end of this post. It is a recipe you have to try and make, at least once in your life. :o)


1 cup of Cake Flour
1 1/2 teaspoon of Baking Powder
1/4 teaspoon salt
5 egg yolk
5 egg white
slightly less than 3/4 cup of castor sugar
1/3 cup of full cream milk
1 teaspoon of vanilla essence.

To Drizzle on cake

1/2 cup of evaporated  milk
1/3 cup of full cream milk
1/2 can of condensed creamer
Juice of one lemon


1 cup of non dairy creamer beat with the juice of half a lemon till spreadable consistency. If it becomes too thich, just put a few tablespoon of milk to get the ideal texture.

Preparation Instructions

Preheat oven to 160 degrees Celsius. Grease a deep rectangular dish. .
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with the sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until stiff. 
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. The cake will fluff up so you really need a deep dish. Leave the cake to cool.

Whisk condensed creamer, evaporated milk, full cream milk and the juice from one lemon. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture in its cake pan. I did not take the cake out.

Allow the cake to absorb the milk mixture for 30 minutes.

To ice the cake, whip 1 cup non dairy whipping cream with the juice of one lemon until thick and spreadable. If it becomes too thick, just add a few tablespoon of milk.

Spread the cream over the surface of the cake. Chill the cake for at least half hour before serving.

Here's a video on how the cake is done. The recipe I have provided here have been altered to suit my taste. My recipe of this cake should not be overly sweet.

 Have a good week ahead folks!

4 treats:

PatinPasta said...

Tres leches cake. Nak tres slices, buleh? :D

Wiz said...

Aida- Boleh sesangat. But I reckon, your friend's mum can make it better since it is a spanish recipe. Ni resepi yg telah dimelayukan sebab manih sgt and too creamy. So itu cream sudah ditukar kepada low fat milk saja.

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Sumaiyyah said...

Salam akak.Lama dah tak menyinggah,I hope you are in good health.I've always wanted to make this cake but then again there are too many interesting cakes out there!By the way kat Msia ada jual ke cake flour?Oh,and I love Laura Vitale:-)