Lemon Tres Leches Cake

Step 1

Preheat the oven to 350 degrees F. Spray a 9x13 inch pan with nonstick baking spray.

Step 2

In a bowl, whisk together the flour, baking powder and salt.

Step 3

In the bowl of your electric stand mixer (or using a hand held mixer), beat the butter and sugar until fluffy, about 5 minutes. Beat in the eggs one at a time. Beat in the zest, vanilla and lemon extracts. Add in the dry ingredients slowly, with the mixer on low speed. Beat until combined.

Step 4

Pour the cake batter in the 9x13 dish. Bake the cake for 25 to 30 minutes, or until the center is set.

Step 5

When the cake is done, let it cool completely. Use a fork and poke holes all over the top.

Step 6

Whisk together the whole milk, condensed milk and evaporated milk. Pour the milks all over the top of the cake. It will soak into the cake.

Step 7

To make the whipped cream, beat the heavy cream with the sugar and extracts until peaks form. Spread the whipped cream on top of the cake. I like to refrigerate this for at least 1 hour before serving, or longer! Store the cake in the fridge when not serving it.