Lemon Cake Roll
Bright, zesty, and irresistibly light, this Lemon Cake Roll is the ultimate dessert for citrus lovers! This stunning rolled cake features a fluffy, lemon-scented sponge with a delicate balance of sweetness and tang, thanks to freshly grated lemon zest and a hint of vanilla. The airy sponge is wrapped around a luscious lemon cream filling made with whipped heavy cream, powdered sugar, and a splash of fresh lemon juice, creating a melt-in-your-mouth texture that's perfect for spring and summer gatherings. Rolled and dusted with powdered sugar for an elegant finish, this easy-to-make dessert is as gorgeous as it is delicious. Ready in just over an hour, including cooling time, this citrus-filled treat serves 8 and is perfect for entertaining or indulging your lemon cravings any day of the week!
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Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs (room temperature)
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest (from 1 large lemon)
- 3 tablespoons Powdered sugar (for dusting the towel and garnish)
- 1 cup Heavy cream
- 0.5 cup Powdered sugar (for filling)
- 2 tablespoons Lemon juice (from 1 large lemon)
- 0.5 teaspoon Lemon zest (additional for filling, optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving overhang for easy removal, and lightly grease the parchment.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, beat the eggs on high speed with an electric mixer for about 3-4 minutes, until pale and thick. Gradually add the granulated sugar while mixing, then mix in the vanilla extract and lemon zest.
Step 4
Fold the dry ingredients into the wet mixture in batches, being careful not to deflate the batter.
Step 5
Pour the batter evenly into the prepared pan and spread it out with a spatula. Tap the pan lightly on the counter to remove air bubbles.
Step 6
Bake for 9-11 minutes, or until the cake is golden and springs back when lightly touched.
Step 7
While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar to prevent the cake from sticking.
Step 8
Once the cake is out of the oven, immediately flip it onto the towel and carefully peel off the parchment paper. Starting from one short edge, roll the cake and towel together into a spiral. Let it cool completely in this rolled position (about 1 hour).
Step 9
To make the filling, whip the heavy cream in a large bowl until soft peaks form. Add the powdered sugar, lemon juice, and optional lemon zest, and continue whipping until stiff peaks form.
Step 10
Once the cake is completely cool, unroll it gently and spread the lemon cream filling evenly across the surface, leaving a 1/2-inch border around the edges.
Step 11
Re-roll the cake without the towel, wrapping tightly but carefully to avoid cracks. Transfer the roll to a serving platter, seam-side down.
Step 12
Dust the top with powdered sugar and garnish with extra lemon zest, if desired. Refrigerate for 30 minutes before slicing and serving.
Nutrition Facts
| Serving size | (811.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2330.9 |
| Total Fat 100.3g | 0% |
| Saturated Fat 54.5g | 0% |
| Cholesterol 984mg | 0% |
| Sodium 1370.5mg | 0% |
| Total Carbohydrate 311.8g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 236.4g | |
| Protein 31.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 121.5mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 390.8mg | 0% |
Source of Calories