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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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