Description
This Lemon Cake Roll is a bakery-worthy dessert that’s as beautiful as it is delicious. A soft, sponge-like lemon cake is rolled with a creamy lemon filling that’s light, tangy, and not too sweet. We’ve doubled the batch for entertaining and added twists like vanilla bean and a hint of almond for extra sophistication.
Ingredients
For the Cake:
2 cups cake flour (sifted)
½ tsp salt
3 tsp baking powder
Zest of 2 lemons
1 cup unsalted butter, softened
2 cups sugar
8 large eggs
2 tsp vanilla extract
1 tsp lemon extract or lemon oil
2 tbsp fresh lemon juice
Powdered sugar (for rolling and dusting)
For the Filling:
2 cups heavy whipping cream
2 (8 oz) blocks cream cheese, softened
2 cups powdered sugar
Zest of 2 lemons
10 tsp lemon juice
½ tsp lemon extract
Optional twist: ½ tsp vanilla bean paste or almond extract
Instructions
Preheat Oven: 350°F (175°C). Line 2 jelly roll pans with parchment.
Make Cake Batter: Sift dry ingredients. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then extracts, juice, and zest. Fold in dry ingredients.
Bake: Spread batter evenly and bake 10–12 mins. While warm, roll in a powdered sugar-coated towel. Cool.
Make Filling: Whip cream to soft peaks. In a separate bowl, beat cream cheese, powdered sugar, lemon juice, zest, and extracts. Fold in whipped cream.
Assemble: Gently unroll cooled cake, spread filling, then re-roll. Chill 1 hour before slicing.
Serve: Dust with powdered sugar and garnish with lemon slices or zest.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
Nutrition
- Calories: ~320
- Fat: 18g
- Carbohydrates: 35g