Lemon Cream Roll Cake (Printable Version)
A zesty, fluffy roll cake filled with lemon cream and finished with a tangy lemon glaze and zest garnish.
# Everything You’ll Need:
→ Cake Batter
01 -
4 large eggs at room temperature
02 -
1 cup granulated sugar
03 -
1 cup all-purpose flour
04 -
1/4 teaspoon salt
05 -
1/2 teaspoon baking powder
06 -
1/2 cup freshly squeezed lemon juice
07 -
1/4 cup unsalted butter, melted
08 -
1 teaspoon vanilla extract
→ Glaze and Garnish
09 -
1 cup powdered sugar
10 -
2 tablespoons lemon juice
11 -
Powdered sugar for dusting
12 -
Lemon zest for garnish
→ Filling
13 -
Store-bought or homemade lemon curd or lemon mascarpone cream
# Steps to Cook:
01 -
Preheat the oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
02 -
Beat eggs on high speed for 5 minutes until thick, pale, and tripled in volume. Gradually add granulated sugar while continuing to beat until fully combined and fluffy.
03 -
Whisk together flour, salt, and baking powder. Gently fold the dry mixture into the egg mixture using a spatula, ensuring the batter remains light and airy.
04 -
Fold in lemon juice, melted butter, and vanilla extract until smooth and well blended, taking care not to deflate the batter.
05 -
Pour batter into the prepared pan and spread evenly. Bake for 12 to 15 minutes, until the cake is lightly golden and springs back when gently pressed.
06 -
Turn the warm cake onto a towel dusted with powdered sugar. Peel off parchment paper. Starting at the short side, roll the cake up with the towel and allow it to cool completely.
07 -
Whisk together powdered sugar and lemon juice until smooth and pourable.
08 -
Unroll the cooled cake and spread lemon curd or lemon mascarpone cream evenly over the surface. Roll the cake back up without the towel.
09 -
Place the roll seam-side down on a serving plate. Drizzle lemon glaze over the top and garnish with fresh lemon zest.
# Extra Suggestions:
01 -
Using room temperature eggs improves volume when whipping. Rolling the cake while warm prevents cracking, and dusting the towel with powdered sugar keeps the cake from adhering.