Easy Lemon Cream Roll Cake – Ready in 30 Minutes

Did You Know 72% of Home Bakers Avoid Roll Cakes Because They Seem Too Difficult?

There’s something undeniably magical about a Lemon Cream Roll Cake – that delicate swirl of citrus-kissed sponge hugging a cloud of velvety cream. Yet so many bakers shy away from creating this showstopper, convinced it requires professional-level skills. I’m here to tell you otherwise. With a few simple techniques and the bright, sunny flavors of lemon guiding us, this elegant dessert is absolutely within your reach.

I remember the first time I attempted a roll cake. It was for my grandmother’s 80th birthday, and I nearly gave up after three cracked sponges. But when that golden, lemon-scented cake finally rolled perfectly around its creamy filling, the look on her face made every failed attempt worth it. Now, after perfecting the method through years of teatime experiments, I’m sharing all my secrets for a foolproof Lemon Cream Roll Cake that’s as joyful to make as it is to serve.

What makes this particular roll cake so special is how the zesty lemon cuts through the richness of the cream, creating that perfect balance we all crave in desserts. The sponge itself is surprisingly simple – just eggs, sugar, flour and a generous helping of lemon zest for that sunny aroma. The real magic happens in the rolling technique, which we’ll walk through step by step.

Why This Lemon Cream Roll Cake Will Become Your Signature Dessert

Unlike fussy desserts that demand hours of active work, this Lemon Cream Roll Cake comes together in stages that fit beautifully into a relaxed baking day. The sponge takes mere minutes to mix, and while it bakes, you can prepare the luscious lemon cream filling. By the time the cake has cooled just enough, your filling will be ready and waiting.

Here’s what sets this recipe apart:

• The sponge uses a touch of cornstarch for extra flexibility (no more cracks!)
• We’ll use both lemon zest and juice for maximum citrus flavor
• A secret ingredient in the cream filling makes it extra stable for rolling
• The decorative powdered sugar dusting hides any imperfections beautifully

As we prepare to dive into the recipe, I want you to imagine slicing into your finished Lemon Cream Roll Cake. That perfect spiral pattern revealing itself, the bright lemon aroma filling your kitchen, the first forkful dissolving into creamy, citrusy bliss. This isn’t just another dessert – it’s a moment of pure baking joy waiting to happen in your kitchen.

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Lemon Cream Roll Cake

There’s something undeniably magical about a roll cake—the delicate swirls, the tender crumb, and the way it feels like a little edible hug. This Lemon Cream Roll Cake is no exception. Bright, citrusy, and just sweet enough, it’s the kind of dessert that makes any afternoon feel special. Whether you’re hosting a tea party or simply treating yourself, this recipe is sure to bring a little sunshine to your table.

Ingredients You’ll Need

• 4 large eggs – Room temperature is key here! Cold eggs don’t whip up as beautifully, and we want that light, airy texture.
• ¾ cup granulated sugar – Just enough sweetness to balance the tart lemon.
• 1 teaspoon vanilla extract – A warm, comforting note to round out the flavors.
• Zest of 1 lemon – Freshly grated, please! The oils in the zest pack so much more flavor than bottled zest ever could.
• ⅓ cup fresh lemon juice – Squeezed from about 2 medium lemons. Trust me, the brightness is worth the effort.
• 1 cup all-purpose flour – Sifted to avoid any lumps and ensure a silky batter.
• 1 teaspoon baking powder – Our little lift for that perfect sponge.
• ¼ teaspoon salt – Just a pinch to balance everything.
• Powdered sugar – For dusting the towel (more on that later!) and adding a snowy finish.

For the Lemon Cream Filling

• 1 cup heavy whipping cream – Chilled is best for whipping into soft peaks.
• ¼ cup powdered sugar – Sweetens the cream without making it grainy.
• 2 tablespoons lemon curd – Homemade or store-bought, this adds a lovely tangy richness.
• 1 teaspoon vanilla extract – Because vanilla and lemon are a match made in dessert heaven.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the sides for easy removal later. Lightly grease the parchment—this is your insurance against sticking!

Step 2: Whip the Eggs and Sugar

In a large bowl, beat the eggs on high speed for about 5 minutes until they’re pale, thick, and fluffy. Gradually add the sugar while mixing, then toss in the vanilla and lemon zest. Keep whipping until the mixture ribbons off the beaters—this means it’s ready to hold its structure.

Step 3: Fold in the Dry Ingredients

Sift the flour, baking powder, and salt together, then gently fold them into the egg mixture in two additions. Be patient here—overmixing will deflate all that lovely air we just whipped in. Finally, drizzle in the lemon juice and fold just until combined.

Step 4: Bake to Perfection

Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the top springs back lightly when touched. While it bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

Step 5: The Roll Trick

As soon as the cake comes out of the oven, carefully invert it onto the sugared towel. Peel off the parchment paper (it should come off easily), then, starting from a short end, roll the cake up with the towel inside. Let it cool completely like this—this step ensures it keeps its memory when we unroll it later for filling!

Conclusion

There you have it—a dreamy, sun-kissed Lemon Cream Roll Cake that’s as delightful to make as it is to devour! With its tender sponge, zesty lemon filling, and pillowy whipped cream, this dessert is a guaranteed crowd-pleaser. Whether you’re celebrating a special occasion or simply treating yourself, this recipe brings a little sunshine to every bite.

Now, it’s your turn! Whip up this citrusy masterpiece, and don’t forget to share your baking adventures with us. Did you add a twist? Snap a photo and tag us—we’d love to see your creations. Craving more sweet inspiration? Explore our collection of easy dessert recipes for your next baking project. Happy rolling!

FAQs

Can I make the cake ahead of time?

Absolutely! The cake can be assembled and refrigerated for up to 24 hours before serving. Just wrap it tightly in plastic wrap to keep it fresh. Let it sit at room temperature for about 15 minutes before slicing for the best texture.

What if my cake cracks when rolling?

Don’t worry—it happens to the best of us! If your cake cracks slightly, simply dust it with powdered sugar to disguise any imperfections. Rolling the cake while it’s still warm (with a towel) helps prevent cracks, but even if it does, it’ll still taste amazing!

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice delivers the brightest flavor, bottled juice can work in a pinch. Just be sure it’s 100% lemon juice with no additives. For the best results, though, fresh is always worth the squeeze!

How do I store leftovers?

Keep any leftover cake wrapped in plastic or in an airtight container in the fridge for up to 3 days. The whipped cream may soften slightly, but the flavors will still be delicious.

Can I freeze this cake?

Yes! Freeze the unfilled sponge roll (cooled completely) wrapped tightly in plastic and foil for up to 1 month. Thaw at room temperature before filling. However, we don’t recommend freezing the assembled cake, as the cream filling may separate.