Tres Leches Cake with a Twist

Springtime is full of events where delicious cake seems to be a perfect menu star. From Easter Sunday on April 21 to Mother’s Day on May 12, to the many bridal showers and other events that call for celebration, you can make this simple cake — and really enjoy eating it, too. The lime adds a special twist.

Lime Tres Leches Cake

Makes one 9-by-13 pan

Prep time 10 minutes

Inactive time 3+ hours

Cook time 35 minutes

1/2 cup, plus 2 tablespoons soft butter

1 cup granulated sugar

Zest of 1 lime

1 teaspoon vanilla

1/2 teaspoon kosher salt 

5 large eggs, or 4 extra-large eggs 

13/4 cup flour, by dry measure

2 teaspoons baking powder 

1/4 cup buttermilk 

Preheat oven to 350 degrees. Line a 9-by-13 pan with parchment paper that’s been lightly buttered. Cream butter and sugar,* then add lime zest, salt, and vanilla. With mixer on low, add eggs. Mix only until eggs are just mixed in, and do not overmix. Slowly add flour and baking powder in 2 additions by hand. Gently fold in flour, then add buttermilk. Spread the batter into your prepared pan, and bake for 22-28 minutes or until just baked. Do not overbake, or cake will be dry even after the milk is poured over. When cake is done, use a fork to poke dozens of holes all over the cake. The more holes, the better opportunity you have to get milk drench into all parts of the sponge.

*Do not overcream the butter and sugar by mixing Lime Tres Leches Cake

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