LEMON CREAM ROLL CAKE RECIPE

🍋 LEMON CREAM ROLL CAKE RECIPE
Soft, citrusy, and filled with dreamy lemon cream – this roll cake is sunshine in every slice!


🌼 INTRODUCTION

The Lemon Cream Roll Cake is a delicate, airy sponge cake rolled around a fluffy lemon-infused cream filling. It’s light yet decadent, tangy yet sweet, making it an unforgettable dessert for lemon lovers. This dessert has roots in classic European sponge cakes but shines with a bright lemon twist that brings freshness to your plate. Whether for brunch, springtime celebrations, or summer garden parties, it’s a showstopper treat that pleases both the eyes and the taste buds.


🍰 INGREDIENTS

For the Sponge Cake:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 2 tbsp vegetable oil
  • 2 tbsp lemon juice (freshly squeezed)
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting towel & garnish)

For the Lemon Cream Filling:

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup lemon curd (store-bought or homemade)
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

🧁 INSTRUCTIONS & METHODS

🟡 Step 1: Prepare the Sponge

  1. Preheat oven to 350°F (180°C).
  2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat eggs with an electric mixer on high for 3–5 minutes until light and fluffy.
  5. Gradually add sugar and beat until thick and glossy.
  6. Add lemon juice, zest, oil, and vanilla. Mix gently.
  7. Fold in the dry ingredients until just combined – don’t overmix.
  8. Pour batter into the pan, spread evenly, and bake for 10–12 minutes or until lightly golden and the cake springs back to the touch.

🟡 Step 2: Roll the Cake

  1. While baking, lay out a clean kitchen towel and dust generously with powdered sugar.
  2. When the cake is done, immediately invert it onto the towel.
  3. Peel off the parchment paper.
  4. Starting from the short end, roll the cake up (with the towel inside). Let it cool completely.

🟡 Step 3: Make the Lemon Cream Filling

  1. In a chilled bowl, whip the cream to soft peaks.
  2. Add powdered sugar, lemon curd, lemon zest, and vanilla.
  3. Continue whipping until thick and creamy.

🟡 Step 4: Assemble the Roll

  1. Carefully unroll the cooled cake.
  2. Spread lemon cream filling evenly over the surface.
  3. Gently roll the cake back up (this time without the towel).
  4. Wrap in plastic wrap and chill in the fridge for at least 1 hour.

🟡 Step 5: Serve

  • Before serving, trim the ends for a clean look.
  • Dust with powdered sugar or drizzle with extra lemon curd.
  • Slice and serve cold or at room temperature.

📜 HISTORY & FORMATION

The roll cake, or “Swiss roll,” is believed to have originated in Central Europe in the 19th century. While the original versions used jam fillings, the lemon cream variation emerged in modern kitchens as a brighter, summer-inspired adaptation. Combining the airiness of sponge cake with tangy curd and whipped cream, this dessert evolved into a celebration of both technique and flavor balance.


💞 LOVERS OF THIS DESSERT

  • Lemon lovers adore its bright zing and soft bite.
  • Cream fans fall for the velvety center.
  • Bakers love its elegance with minimal fuss.
  • Guests will think you bought it from a pâtisserie!

🍋 CONCLUSION

The Lemon Cream Roll Cake is a beautiful fusion of tradition and freshness. Its vibrant flavor, soft texture, and stunning spiral make it a favorite for any occasion. Whether shared among friends, served at a spring wedding, or enjoyed solo with a cup of tea—this cake rolls in joy with every slice.


Would you like me to include a homemade lemon curd recipe as well? 🍋✨

Leave a Comment