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Luscious Lemon Cream Roll Cake with Lemon Glaze

A light and tangy lemon roll cake filled with a luscious lemon cream cheese and whipped cream filling, topped with a bright lemon glaze. This spongy cake roll is packed with fresh lemon flavor and perfect for spring or any occasion.

  • Total Time: 1 hour
  • Yield: 8 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, beat eggs and granulated sugar on high speed for 2-3 minutes until thick and pale.
  3. Add vegetable oil, lemon zest, lemon juice, vanilla extract, and milk; mix until combined.
  4. Sift together flour and baking powder, then fold into the wet ingredients until just combined.
  5. Pour batter evenly into the prepared pan and spread to edges.
  6. Bake for 14-18 minutes or until edges are golden and a toothpick inserted comes out clean.
  7. Immediately invert the cake onto a powdered sugar-dusted kitchen towel, peel off parchment paper, and roll the cake up in the towel. Let cool completely.
  8. For the filling, beat cream cheese, powdered sugar, lemon juice, and heavy cream until thick and fluffy. Add more powdered sugar if needed.
  9. Unroll the cooled cake carefully, spread the filling evenly, then re-roll without the towel.
  10. For the glaze, whisk powdered sugar, lemon juice, and vanilla extract until smooth.
  11. Drizzle the lemon glaze over the rolled cake before serving.

Notes

Roll the cake while it is still warm to prevent cracking. Use fresh lemon juice for the best flavor. The filling can be adjusted for sweetness by adding more powdered sugar if needed. This cake can be made gluten-free by substituting with a gluten-free flour blend.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg