Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cream Roll Cake

A light and fluffy sponge cake rolled with a tangy lemon cream filling, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in vanilla extract.
  3. Sift flour, baking powder, and salt together. Gently fold into the egg mixture until just combined.
  4. Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
  5. While warm, carefully roll the cake (with parchment paper) into a log and let cool completely.
  6. In a separate bowl, whip heavy cream, powdered sugar, lemon zest, and lemon juice until stiff peaks form.
  7. Unroll the cooled cake, spread the lemon cream evenly, then re-roll without the parchment paper.
  8. Chill for at least 1 hour before slicing and serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog