why make this recipe
Lemon Cake Roll is a delightful dessert that brings a burst of fresh lemon flavor in every bite. This dessert is perfect for spring and summer gatherings, birthdays, or even just to enjoy with a cup of tea. Its light and fluffy texture, combined with a creamy filling, makes it a favorite among family and friends. Not only is it delicious, but it’s also visually impressive, making it a great centerpiece for any dessert table.
how to make Lemon Cake Roll
Ingredients:
- 1 cup cake flour (sift before measuring)
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- Zest of 1 lemon
- 1/2 cup (1 stick) of unsalted butter, softened or slightly melted
- 1 cup sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon oil or extract
- 1 tablespoon fresh lemon juice
- Powdered sugar for towel and cake
- 1 cup heavy whipping cream
- 1 softened package cream cheese (8 ounces)
- 1 cup powdered sugar
- Zest of 1 lemon
- 5 teaspoons fresh lemon juice
- 1/4 teaspoon pure lemon oil
Directions:
- Preheat your oven to 350 degrees F (175 degrees C).
- Lightly grease a jelly roll pan (15 1/2″ x 10 1/2″ x 1″). Line the pan with parchment paper and then grease and lightly flour the paper and inside edges of the pan.
- In a medium bowl, whisk together the cake flour, salt, baking powder, and lemon zest; set aside.
- In a stand mixer, beat the softened butter and sugar on medium speed for about one minute until light and creamy.
- Add the eggs, vanilla extract, lemon oil, and fresh lemon juice to the mixer. Mix on medium speed for about two minutes until the mixture is creamy.
- Add the dry ingredients to the mixer and mix for about 30 seconds, just enough to incorporate the flour without over mixing.
- Pour the batter into the prepared jelly roll pan and bake for approximately 15-18 minutes. The cake should be spongy on top, and a toothpick inserted into the center should come out clean.
- Run a knife around the edges of the cake. Invert the cake onto a clean, fuzz-free towel that has been generously sprinkled with powdered sugar. Peel off the parchment paper. Trim off the hard edges of the cake on all sides.
- Lightly sprinkle more powdered sugar on the top surface of the cake. Starting at a short end, roll the cake up, towel and all, as tightly as possible. Set it aside to cool while preparing the filling.
- In a stand mixer, whip the heavy cream on high speed until stiff peaks form. Transfer it to a separate bowl and refrigerate.
- In the same mixer bowl, beat the cream cheese on medium speed until it’s light and creamy, making sure there are no lumps.
- Add the powdered sugar, lemon zest, fresh lemon juice, and lemon oil to the cream cheese. Mix until well combined. Gently fold in the whipped cream.
- Gently unroll the cake roll and spread the filling over the surface of the cake, stopping about 1/2 inch from the edges.
- Carefully roll the cake with the filling from the towel into a roll.
- Sprinkle the roll with powdered sugar, cover it with plastic wrap, and refrigerate for a while to chill the filling.
- Slice and serve. Refrigerate any leftovers.
how to serve Lemon Cake Roll
Lemon Cake Roll is best served chilled, allowing the filling to enhance its refreshing flavor. Slice the roll into individual pieces and serve on dessert plates. You can garnish with extra lemon zest or even fresh berries for a beautiful presentation.
how to store Lemon Cake Roll
Store any leftovers of Lemon Cake Roll in an airtight container in the refrigerator. The cake will stay fresh for up to 3 days. Avoid stacking slices on top of each other to prevent them from sticking together.
tips to make Lemon Cake Roll
- Make sure the ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake light and fluffy.
- When rolling the cake, do it gently to prevent cracks.
- If you’re in a hurry, use a pre-made whipped topping instead of whipping cream.
variation
You can customize the filling by adding fresh fruits like strawberries or blueberries for extra flavor. Additionally, chocolate lovers can incorporate chocolate chips to the cream filling for a delightful twist.
FAQs
Can I make this cake ahead of time?
Yes! You can make the Lemon Cake Roll a day in advance and refrigerate it to let the flavors meld together.
Can I freeze Lemon Cake Roll?
Yes, you can freeze it, but it’s best to do so without the filling. Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Fill it after thawing.
What can I use instead of heavy whipping cream?
You can use a whipped topping or a thicker coconut cream for a dairy-free option. Just ensure that it holds stiff peaks when whipped.
Lemon Cake Roll
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C).
- Lightly grease a jelly roll pan (15 1/2" x 10 1/2" x 1"). Line the pan with parchment paper and then grease and lightly flour the paper and inside edges of the pan.
- In a medium bowl, whisk together the cake flour, salt, baking powder, and lemon zest; set aside.
- In a stand mixer, beat the softened butter and sugar on medium speed for about one minute until light and creamy.
- Add the eggs, vanilla extract, lemon oil, and fresh lemon juice to the mixer. Mix on medium speed for about two minutes until the mixture is creamy.
- Add the dry ingredients to the mixer and mix for about 30 seconds, just enough to incorporate the flour without over mixing.
- Pour the batter into the prepared jelly roll pan and bake for approximately 15-18 minutes. The cake should be spongy on top, and a toothpick inserted into the center should come out clean.
- Run a knife around the edges of the cake. Invert the cake onto a clean, fuzz-free towel that has been generously sprinkled with powdered sugar. Peel off the parchment paper. Trim off the hard edges of the cake on all sides.
- Lightly sprinkle more powdered sugar on the top surface of the cake. Starting at a short end, roll the cake up, towel and all, as tightly as possible. Set it aside to cool while preparing the filling.
- In a stand mixer, whip the heavy cream on high speed until stiff peaks form. Transfer it to a separate bowl and refrigerate.
- In the same mixer bowl, beat the cream cheese on medium speed until it’s light and creamy, making sure there are no lumps.
- Add the powdered sugar, lemon zest, fresh lemon juice, and lemon oil to the cream cheese. Mix until well combined. Gently fold in the whipped cream.
- Gently unroll the cake roll and spread the filling over the surface of the cake, stopping about 1/2 inch from the edges.
- Carefully roll the cake with the filling from the towel into a roll.
- Sprinkle the roll with powdered sugar, cover it with plastic wrap, and refrigerate for a while to chill the filling.
- Slice and serve. Refrigerate any leftovers.