Lemon Roll Cake

This Lemon Roll Cake recipe has changed me because I used to be just an average lemon fan; however, now I check if lemons are on sale every time I go to the grocery store. It is a really simple and easy dessert, especially when you are craving something sweet, it is sure to become one of your favorite summer desserts.

You know those desserts that just look fancy yet secretly aren’t that hard to make Well, this is one of those because it’s the Lemon Roll Cake which is light and tangy and a little dramatic in the best way while also being a total show-off on the dessert table.

The first time I made this I forgot to roll it while it was warm so that was a rookie move and it ended up as a cracked mess although it still tasted amazing even though it looked like it had a rough day so we still ate it and had no regrets.

There’s something about lemon desserts because they feel like sunshine even if it’s pouring outside Hhhh.

Oh and fair warning: the filling is so good that you might “taste test” half of it before it makes it into the cake so no judgment here because I’ve been there too.
Now let’s roll.

Ingredients :

For the Cake:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 tablespoon lemon zest from about 1 lemon
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

For the Lemon Cream Filling:

• 1 cup heavy whipping cream
• 4 ounces cream cheese, softened
• ½ cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

How to Make  Lemon Roll Cake

Step 1

Prepare the Lemon Sponge Cake

Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.

Beat the eggs: In a large bowl, use an electric mixer to beat the eggs until they are thick and pale in color, about 3-5 minutes.

Add sugar: Gradually add the sugar, beating on high speed until the mixture is smooth and fluffy.

Add lemon juice and zest: Stir in the fresh lemon juice and lemon zest until combined.

Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.

Fold in the dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this can make the cake dense.

Spread the batter: Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake for 10-12 minutes or until the cake springs back when touched lightly.

Step 2

Roll the Cake

Prepare the towel: Lay a clean, damp kitchen towel on a flat surface and sprinkle it with a light dusting of powdered sugar.

Invert the cake: Once the cake is done baking, carefully invert it onto the prepared towel and remove the parchment paper.

Roll the cake: Starting from one end, gently roll the cake and towel together into a log shape. Let it cool completely at room temperature.

Step 3

Make the Lemon Cream Filling,Whip the cream: In a mixing bowl, beat the heavy cream until soft peaks form and add sugar and flavors: Add the powdered sugar, vanilla extract, lemon juice, and lemon zest, and continue beating until stiff peaks form.

Step 4

Unroll the cake : Carefully unroll the cooled sponge cake, keeping it on the towel.

Spread the filling : Evenly spread the lemon cream filling over the surface of the cake.

Roll up the cake : Gently roll the cake back into its log shape, using the towel as a guide to help shape it.

Chil : Place the rolled cake seam-side down on a serving platter and chill in the refrigerator for at least 1-2 hours before slicing.

Kitchen Equipment Needed :

• Jelly roll pan (10×15 inches)
• Parchment paper
• Electric mixer or hand mixer
• Mixing bowls small and large
• Measuring cups and spoons
• Rubber spatula
• Microplane or zester
• Clean kitchen towel
• Offset spatula or butter knife for spreading filling

Recipes Tips

Roll while warm: Roll the cake in the towel while it’s still warm — this helps prevent cracking later

Don’t skip the parchment: It makes removing the cake from the pan much easier!

Chill before slicing: Chilling the rolled cake helps firm it up, making it easier to slice into neat swirls.

What to Eat with Lemon Roll Cake ??

Lemon Roll Cake is one of my friends’ favorite desserts because of its creamy texture and flavor. Sometimes we take it with us on a picnic or when we watch TV with a cup of Orange Smoothie or Brazilian Lemonade .

FAQ’S

What if I don’t have a jelly roll pan ?

You can use a regular baking sheet, but make sure it has at least a 1-inch edge. Just watch the baking time because it might vary.

How do I keep Lemon Roll Cake from cracking ?

Rolling it while it’s still warm helps. Also, don’t overbake the cake — a dry cake is more likely to crack.

Can I make Lemon Roll Cake gluten-free ?

Yes! You can use a gluten-free flour blend, but make sure it’s meant for baking to get the right texture.

How many servings does this make ?

This recipe makes about 8-10 slices, depending on how thick you cut them.

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