Lemon Meringue Pie Tres Leches Cake

Soft, light lemon sponge soaked in a creamy dairy free condensed milk mixture. Topped with zesty lemon curd, fluffy whipped cream and a dusting of crushed biscuit it is the perfect marriage of lemon meringue pie and tres leches cake.

Lemon Meringue Pie Tres Leches Cake

Here’s Why You’ll Love This Lemon Meringue Pie Tres Leches Cake:

Tart, zesty and light for everything you know and love about a lemon meringue combined with a classic tres leches cake
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies

Key Ingredients

Flour: The trick to a soft, well risen sponge is self raising flour, in combination with levelling agents (trust me!). Self raising flour is much lighter than plain flour and will give that classic velvet texture.
Espresso: The coffee flavour is bold in a Spanish Latte so we are using brewed espresso shots in the sponge for that rich robust flavour
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Buttermilk - it's tangy and creamy, giving that ultra moist crumb
Lemon - we're using the juice, the zest and also extract throughout the layers in this cake