Easy Lemon Cream Roll Cake – Light and Delicious Recipe
Introduction
This Lemon Cream Roll Cake is a light and elegant dessert featuring a soft sponge cake rolled around a luscious lemon cream filling. Bright and refreshing, it’s perfect for spring celebrations, afternoon tea, or any special occasion.
Ingredients
- Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon zest
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp whole milk
- Powdered sugar, for rolling
- Lemon Cream Filling:
- 1 cup heavy whipping cream, chilled
- 4 oz (115 g) cream cheese, softened
- ⅓ cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
- Step 2: In a large bowl, beat the eggs and granulated sugar for 5–7 minutes until pale, thick, and fluffy. Mix in the vanilla extract and lemon zest.
- Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, then stir in the milk just until combined.
- Step 4: Spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Step 5: While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up tightly with the towel from the short end. Let it cool completely.
- Step 6: For the filling, beat the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Step 7: Carefully unroll the cooled cake and spread the lemon cream filling evenly over the surface, leaving a ½-inch (1 cm) border around the edges.
- Step 8: Roll the cake back up tightly without the towel. Wrap in plastic wrap and refrigerate for 1–2 hours to set.
- Step 9: Before serving, dust with powdered sugar and garnish with lemon slices, extra lemon zest, and fresh mint leaves if desired.
Tips & Variations
- Use fresh lemons for the juice and zest to maximize bright citrus flavor.
- For a twist, add fresh berries like raspberries or blueberries into the filling before rolling.
- If you don’t have cream cheese, mascarpone can be a smooth substitute in the filling.
- Dusting the towel with powdered sugar prevents sticking and helps roll the cake smoothly.
- Use a sharp knife to slice the chilled cake for clean, pretty swirls.
Storage
Store the Lemon Cream Roll Cake in an airtight container in the refrigerator for up to 3 days. Keep it chilled until serving to maintain filling texture. You can freeze the unfrosted sponge roll for up to 1 month; thaw in the fridge before filling and rolling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake and filling a day ahead. After rolling and filling, refrigerate it for 1–2 hours or overnight for the flavors to meld and the filling to set.
What if I don’t have fresh lemons?
Fresh lemon juice and zest are best for bright flavor, but if unavailable, substitute with bottled lemon juice and a bit of lemon extract. The flavor won’t be as vibrant, but still tasty.
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Easy Lemon Cream Roll Cake – Light and Delicious Recipe
- Total Time: 2 hours 32 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Lemon Cream Roll Cake is a light and elegant dessert featuring a soft vanilla sponge cake rolled around a luscious, creamy lemon filling. With its bright citrus notes, fluffy texture, and refreshing balance of sweet and tangy flavors, it’s perfect for spring celebrations, afternoon tea, holidays, or any special occasion.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon zest
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp whole milk
- Powdered sugar, for rolling
For the Lemon Cream Filling
- 1 cup heavy whipping cream, chilled
- 4 oz (115 g) cream cheese, softened
- ⅓ cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar for 5 to 7 minutes until the mixture is pale, thick, and fluffy. Then add the vanilla extract and lemon zest and mix to combine.
- Mix dry ingredients and combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, then stir in the milk just until all ingredients are combined, careful not to overmix.
- Bake the sponge: Spread the batter evenly in the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the surface springs back lightly when touched and the cake is lightly golden.
- Roll the cake while warm: While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up tightly with the towel from the short end. Let the cake cool completely rolled up.
- Prepare the lemon cream filling: Beat together the softened cream cheese, powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and creamy. In a separate bowl, whip the chilled heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to create a fluffy filling.
- Fill the cake: Unroll the cooled cake carefully and spread the lemon cream filling evenly over the surface, leaving a ½-inch border around the edges. Then roll the cake back up tightly without the towel.
- Chill to set: Wrap the filled cake in plastic wrap and refrigerate for 1 to 2 hours to allow the filling to set and flavors to meld.
- Serve: Before serving, dust the cake with powdered sugar and garnish with lemon slices, additional lemon zest, and fresh mint leaves or berries of choice for an elegant presentation.
Notes
- Use fresh lemons for the best citrus flavor and aroma in both the cake and filling.
- Roll the cake while still warm to prevent cracking.
- Chill the cake after filling to help it set and slice more cleanly.
- Store leftovers wrapped tightly in the refrigerator and consume within 3 days.
- You can customize the filling with raspberries, blueberries, or white chocolate shavings for variation.
- If freezing, do so before adding the filling for best texture, then thaw fully in the refrigerator before assembling.
- Dust powdered sugar on the towel before rolling to prevent sticking and tearing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon roll cake, lemon cream cake, sponge cake recipe, citrus dessert, lemon dessert, roll cake, light cake, homemade cake, spring dessert, afternoon tea cake
