Luscious Lemon Cream Roll Cake with Lemon Glaze

Introduction

This Luscious Lemon Cream Roll Cake with Lemon Glaze is a delightful dessert that balances bright, zesty lemon flavor with a soft, airy sponge and creamy filling. It’s surprisingly simple to make and perfect for spring gatherings or whenever you crave a refreshing treat. For more savory options, try Shrimp and Avocado Bowls with Mango Salsa Recipe or Street Corn Chicken Tacos Recipe.

Ingredients

This Luscious Lemon Cream Roll Cake with Lemon Glaze combines the bright, zesty aroma of fresh lemons with a light, airy sponge and a rich, creamy filling for a dessert that’s both refreshing and indulgent.

• 4 large eggs
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Powdered sugar, for dusting and rolling
• For the filling:
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 cup heavy cream
• For the lemon glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This Luscious Lemon Cream Roll Cake with Lemon Glaze is about 20% faster to make than similar rolled cake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cake Pan and Oven

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal. Lightly grease the parchment paper to prevent the cake from sticking.

Step 2 — Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is pale, thick, and has tripled in volume. Gently fold in the dry ingredients, followed by the lemon zest and juice, being careful not to deflate the batter.

Tip: For maximum volume, ensure your eggs are at room temperature before beating.

Step 3 — Bake the Cake

Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when lightly touched in the center. The edges should be just beginning to pull away from the sides of the pan.

Tip: Do not overbake, as this will make the cake difficult to roll without cracking.

Step 4 — Roll the Cake

Immediately upon removing the cake from the oven, dust the top lightly with powdered sugar. Place a clean kitchen towel over the cake and carefully invert it onto the towel. Peel away the parchment paper. Starting from a short end, gently roll the cake and towel together into a log. Let it cool completely on a wire rack in this rolled position.

Tip: Rolling the cake while it’s warm helps set its “memory” and prevents cracking later.

Step 5 — Prepare the Lemon Cream Filling

While the cake cools, make the filling by beating the heavy cream, powdered sugar, and cream cheese until stiff peaks form. Gently fold in lemon curd until just combined. Chill the filling until you are ready to use it.

Tip: Ensure your cream, bowl, and beaters are very cold for the best whipped cream consistency.

Step 6 — Assemble the Luscious Lemon Cream Roll Cake

Once the cake is completely cool, carefully unroll it. Spread the lemon cream filling evenly over the surface, leaving a small border around the edges. Gently re-roll the cake, using the towel to guide it, but this time without the towel inside. Place the seam side down on your serving platter.

Step 7 — Make and Apply the Lemon Glaze

For the glaze, whisk together powdered sugar and fresh lemon juice until smooth. The glaze should be thick but pourable. Drizzle the glaze over the top of your assembled Luscious Lemon Cream Roll Cake, allowing it to drip decoratively down the sides.

Step 8 — Chill and Serve

Refrigerate the finished Luscious Lemon Cream Roll Cake with Lemon Glaze for at least one hour before slicing. This allows the filling to set and makes for cleaner slices. Use a sharp knife, wiping it clean between cuts, for beautiful presentation.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	38g
Fat	13g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder in the cake batter — Replace ¼ cup flour with vanilla or unflavored protein powder for a protein boost while maintaining the lemon flavor profile
• Almond or coconut flour — Use gluten-free flour alternatives for a lower-carb version that adds nutty undertones to complement the lemon
• Coconut cream filling — Swap dairy cream with chilled coconut cream for a rich, dairy-free alternative that pairs wonderfully with citrus notes
• Greek yogurt cream — Mix Greek yogurt with whipped cream for a tangier, protein-rich filling that enhances the lemon flavor
• Sugar-free sweeteners — Use monk fruit or erythritol in both cake and glaze to reduce sugar content while keeping the dessert sweet
• Reduced-sodium baking powder — Choose low-sodium baking powder to cut salt content without affecting the cake’s rise
• Avocado oil instead of butter — Substitute butter with mild avocado oil in the cake for heart-healthy fats and moist texture
• Lemon zest boost — Increase lemon zest while reducing sugar to intensify citrus flavor naturally with fewer calories

Serving Suggestions

• Pair with a cup of Earl Grey tea or freshly brewed coffee to balance the citrus notes
• Serve alongside fresh berries like raspberries or blueberries for a colorful contrast
• Accompany with a scoop of vanilla bean ice cream for an indulgent dessert experience
• Garnish with lemon zest curls or edible flowers for elegant presentation
• Perfect for spring brunches, afternoon tea parties, or summer celebrations
• Slice thinly for dainty portions at formal gatherings or cut generous wedges for family desserts

This Luscious Lemon Cream Roll Cake with Lemon Glaze shines when served chilled, allowing the creamy filling to hold its perfect texture against the light sponge cake.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops too much gluten and makes the cake tough. Fix: Gently fold in dry ingredients just until no streaks of flour remain.
• Mistake: Baking the cake in a cold oven, causing uneven rise and texture. Fix: Always preheat your oven for at least 20 minutes before baking.
• Mistake: Rolling the cake while it’s still hot and causing it to crack. Fix: Let the cake cool just until warm to the touch, then roll it with a clean kitchen towel.
• Mistake: Using cold filling ingredients, which can make the cream separate or tear the cake. Fix: Ensure your cream cheese and butter are at true room temperature before mixing.
• Mistake: Spreading the lemon glaze while the cake is too warm, causing it to soak in and become soggy. Fix: Allow the filled roll to chill completely in the refrigerator before glazing.
• Mistake: Not greasing the parchment paper, leading to the cake sticking and tearing upon removal. Fix: Lightly grease the pan and the parchment paper liner for easy release.
• Mistake: Under-whipping the cream filling, resulting in a runny texture that doesn’t hold its shape. Fix: Whip the heavy cream to stiff peaks before folding into the lemon cream mixture.
• Mistake: Adding too much lemon juice to the glaze, making it overly thin and difficult to set. Fix: Start with less juice and add gradually until you achieve a thick, pourable consistency.
• Mistake: Slicing the Luscious Lemon Cream Roll Cake with Lemon Glaze immediately after assembly, causing messy cuts. Fix: Chill the entire cake for at least an hour to firm up before slicing with a warm, sharp knife.

Storing Tips

• Fridge: Store your Luscious Lemon Cream Roll Cake with Lemon Glaze in an airtight container in the refrigerator for up to 4 days. Ensure the internal temperature of the cake remains below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container. It can be frozen for up to 2 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. To restore texture, let individual slices sit at room temperature for 15-20 minutes before serving. Do not microwave as this can melt the cream filling.

Always store your Luscious Lemon Cream Roll Cake with Lemon Glaze away from strong-smelling foods to preserve its delicate citrus flavor.

Conclusion

This Luscious Lemon Cream Roll Cake with Lemon Glaze is a showstopping dessert that’s surprisingly achievable. If you love lemon desserts, you might also enjoy our Lemon Blueberry Cheesecake Recipe. Give this recipe a try, and don’t forget to leave a comment with your results!

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FAQs

Can I make the Luscious Lemon Cream Roll Cake with Lemon Glaze ahead of time?

Yes, you can prepare the cake a day in advance. Store it covered in the refrigerator to keep the Luscious Lemon Cream Roll Cake with Lemon Glaze fresh. The flavors often meld and improve overnight.

How do I prevent the cake from cracking when rolling?

Roll the warm cake in a clean kitchen towel dusted with powdered sugar immediately after baking. This helps the cake retain its shape and prevents cracking. Ensure you do not overbake the sponge, as a dry cake is more prone to breaking.

What can I use if I don’t have fresh lemons for the glaze?

Bottled lemon juice can be substituted, but fresh lemon juice provides the best flavor for the Luscious Lemon Cream Roll Cake with Lemon Glaze. If using bottled juice, taste and adjust the sugar in the glaze to balance the tartness.