Lemon Tres Leches Cake

Ingredients

• 1 cup sugar (221g)
• 1/2 cup butter (at room temperature) (113g)
• 2 eggs (107g)
• 2 teaspoons lemon zest (4g)
• 1 teaspoon lemon extract
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour (205g)
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk (at room temperature)
• 14 ounces condensed milk (1 can)
• 12 ounces evaporated milk (1 can)
• 1 cup milk
• 1 1/2 cups heavy cream (cold)
• 1/4 cup sugar (49g)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract

Instructions

1. 1

   Preheat oven to 350°F. Grease your baking pan and line it with parchment paper.

2. 2

   In a large bowl beat the butter and sugar at medium speed for 3 minutes. Then add the eggs one by one until well incorporated.

3. 3

   Mix in the lemon zest, lemon extract, and vanilla extract.

4. 4

   Add the salt and baking powder to the flour and mix. Add half of these dry ingredients to your wet ones. Mix at low speed until the flour is mixed in well. Add the other half of the flour and mix. Mix in the milk.

5. 5

   Pour batter into a 9x9 square baking pan and bake for 30 minutes. Once done, take a fork and poke the cake in the middle to check for doneness. It should come out clean. Once your cake cools down, poke your cake all over with a fork.

6. 6

   Mix all three kinds of milk. Give it a good stir to make sure the condensed milk dissolves. Slowly pour them on top of your cake. Refrigerate your cake for at least 2 hours.

7. 7

   While the cake cools make your frosting. Add the heavy cream, sugar, cinnamon, vanilla, and lemon extract to a large bowl. Mix on medium-high speed for 8 minutes or until you form stiff peaks that don't flop. Spread the frosting evenly on top of the tres leches. Cover the cake and store it in your fridge until ready to eat.