Lemon and Lime Tres Leches Cake

A white flowery dessert plate with a slice of sponge cake decorated with cream and lemon curd.

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Lemon and Lime Tres Leches Cake, a light and airy traybake cake made with a fluffy sponge infused with fresh lemon and lime juice, then soaked in a 3-milk mixture and finished with cream and lemon curd. It's an incredibly delicious twist on the classic Mexican cake recipe, so easy to make, beautifully moist and refreshing and perfect for every occasion throughout the year.

Prep Time30

Cook Time30

Chilling Time7

Total Time8

Course: Dessert

Cuisine: Mexican

Servings: slices

Calories: 417kcal

Author: Daniela Apostol

Ingredients

For the sponge

5 large eggs
150 g granulated sugar (separated, ¾ cup)
120 g plain flour (1 cup)
2 teaspoon baking powder
⅛ teaspoon salt
2 tablespoon lime juice
1 ½ tablespoon lemon juice

For the milk mixture

1 tin sweetened condensed milk (397 g, 14 oz)
1 tin evaporated milk (410 ml, 12 floz)
200 ml double cream ( heavy cream, 7 floz)
1 tablespoon lemon and lime zest

To decorate

400 ml double cream (heavy cream, 1 ¼ cups)
5 tablespoon lemon curd
1 tablespoon lemon and lime zest

Instructions

Start by making the sponge.
Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Separate the egg yolks from the egg whites.
Add the egg yolks and 100 g sugar to a large mixing bowl and use a hand mixer to beat them together until you get a smooth texture with a pale yellow colour.
Sift in the flour, baking powder and salt, add the lemon and lime juice and use a silicone spatula to mix them into a thick batter.
In a separate mixing bowl beat the egg whites until you get soft peaks.
Add the remaining sugar (50 g) gradually until you have glossy stiff peaks.
Add the beaten egg whites to the batter and use the spatula to incorporate them gently.
Line a rectangle baking tray with non-stick paper ( my tray measures 30 x 22 x 5 cm / 12 x 9 x 2 inches) and spread the batter evenly.
Bake for 30 minutes until golden and well risen, remove it from the oven and alllow it to cool down completely.
To make the milk mixture, add all the ingredients to a jug and mix well.
Once the sponge has cooled down, use a bamboo stick to poke holes all over the sponge.
Pour the milk mixture over gradually to allow the sponge time to soak up all the milk.
Cover the tray with kitchen foil and refrigerate the cake for at least 4 hours.
Beat the double cream, then spread it over the chilled sponge.
Decorate with dollops of lemon curd and limon and lime zest.

Video

Notes

Don't skip separating the egg whites from the egg yolks, it's what gives the sponge the lightest texture and allows it to soak up the 3 milk mixture incredibly well.
Pour the milk mixture gradually, otherwise you will just flood the sponge, and it won't have time to soak it all up. Poking holes all over the sponge helps massively.
If the milk mixture is poured over a hot sponge, this will crumble very easily, that's why it's important to allow the sponge to cool down first before adding the milk mixture.

Nutrition