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Lemon Cake Roll Recipe

By: Author Anne Carter

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Lemon Cake Roll Recipe
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Hello, fellow flavor adventurers! Anne here, your culinary guide from Beyond The Bayou Blog. Today, I’m whisking you away on a zesty journey with a recipe that’s as bright as a sunny day: lemon cake roll.

This delightful dessert is a perfect blend of tangy lemon flavor and fluffy cake, rolled into one heavenly treat. With each bite, you’ll experience the zesty freshness of lemon, balanced perfectly with the sweetness of the cake and the creaminess of the filling.

Whether you’re celebrating a special occasion or simply craving a delicious dessert, this Lemon Cake Roll is sure to satisfy your sweet tooth and leave you craving more.

So, let’s roll up our sleeves and dive into the world of citrusy bliss with this irresistible recipe!

Lemon Cake Roll Recipe: Bursting with Citrus Delight!

lemon Cake Roll Recipe

Lemon in every bite! Lemon cake and lemon whipped cream filling make this the perfect cake roll for any occasion.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Calories: 362kcal
Author: Anne Carter
Servings: 12

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking sheet
  • Kitchen Towel
  • Cooling Rack

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

FILLING

  • 1 cup heavy whipping cream
  • 1 softened package cream cheese 8 ounce
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • 5 teaspoons fresh lemon juice
  • 1/4 teaspoon pure lemon oil*

Instructions

  • Preheat oven to 350°F.
  • Grease and line a jelly roll pan with parchment paper.
  • Whisk together flour, salt, baking powder, and lemon zest.
  • Beat butter and sugar until light and creamy.
  • Add eggs, vanilla, lemon oil, and lemon juice; mix until creamy.
  • Fold in dry ingredients just until incorporated.
  • Bake for 15-18 minutes until spongy; cool and roll.
  • Whip cream; beat cream cheese with sugar, zest, juice, and oil; fold in whipped cream. Spread filling over cake; roll tightly. Refrigerate, slice, and serve.

Nutrition

Calories: 362kcal | Carbohydrates: 60g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1037mg | Sugar: 50g
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Some Tips to Keep in Mind!

  1. Room Temperature Ingredients: Before starting, make sure your eggs, butter, and cream cheese are at room temperature. This helps them blend smoothly into the batter and filling, resulting in a lighter texture.
  2. Properly Measure Flour: When measuring flour, spoon it into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, as it can compact the flour and lead to a denser cake.
  3. Zest Before Juicing: Zest the lemon before juicing it for the recipe. It’s much easier to zest a whole lemon, and you’ll need the zest for both the cake and the filling.
  4. Watch the Bake Time: Keep a close eye on the cake while it’s baking. Overbaking can result in a dry cake that’s difficult to roll. The cake should spring back when lightly pressed and a toothpick inserted into the center should come out clean.
  5. Roll While Warm: Roll the cake while it’s still warm. This helps prevent cracking and makes it easier to roll tightly without breaking.

What to Eat with A Lemon Cake Roll?

What to Eat with A Lemon Cake Roll

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