Lemon Roll Cake: The Ultimate Recipe and Baking Guide

Lemon Roll Cake: just the name conjures images of sunshine, delicate sweetness, and a dessert that’s as beautiful as it is delicious. Have you ever wanted to create a show-stopping dessert that looks like it came straight from a Parisian patisserie, but without the hours of complicated work? Then you’ve come to the right place! This recipe delivers exactly that – a stunning Lemon Roll Cake that’s surprisingly simple to make.

While the exact origins of rolled cakes are debated, they’ve been a beloved treat across Europe for centuries. From the Swiss Roll to the Yule Log, these spiral delights have graced tables during celebrations and everyday moments alike. The addition of lemon, however, brings a bright, zesty twist that elevates this classic to new heights. Lemon has long been associated with freshness and vibrancy, making it the perfect complement to the cake’s light and airy texture.

What makes this Lemon Roll Cake so irresistible? It’s the perfect balance of flavors and textures. The sponge cake is incredibly soft and moist, practically melting in your mouth. The lemon cream filling is tangy, sweet, and utterly addictive. And the elegant swirl? It’s a visual masterpiece that’s sure to impress your family and friends. Plus, it’s surprisingly easy to slice and serve, making it a fantastic option for gatherings. Get ready to experience a burst of sunshine in every bite!

Ingredients:

• For the Cake:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/4 cup vegetable oil
• 1/4 cup lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• For the Filling:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• For Dusting:
• Powdered sugar, for dusting

Preparing the Cake Batter:

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan really well. Then, line it with parchment paper, leaving an overhang on the sides. This overhang will be your best friend when it comes to lifting the cake out later. Grease the parchment paper as well – we want to make absolutely sure the cake doesn’t stick!
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking is important here to make sure everything is evenly distributed. Set this bowl aside for now.
3. Egg Yolks: In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until the mixture is pale yellow and slightly thickened. This usually takes about 2-3 minutes with an electric mixer.
4. Wet Ingredients: Add the vegetable oil, lemon juice, lemon zest, and vanilla extract to the egg yolk mixture. Mix until everything is well combined. Don’t overmix at this stage, just until it’s all incorporated.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and make the cake tough. A few streaks of flour are okay at this point.
6. Egg Whites: In a clean, grease-free bowl (this is crucial!), beat the egg whites with an electric mixer until soft peaks form. This means the peaks will droop slightly when you lift the beaters.
7. Gradually Add Sugar: Gradually add the remaining 1/2 cup of granulated sugar to the egg whites, beating until stiff, glossy peaks form. The peaks should stand straight up when you lift the beaters. Be careful not to overwhip the egg whites, or they will become dry and grainy.
8. Fold in Egg Whites: Gently fold about 1/3 of the beaten egg whites into the batter to lighten it. This makes it easier to incorporate the remaining egg whites without deflating them.
9. Final Fold: Gently fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the egg whites and result in a flat cake. The batter should be light and airy.
10. Pour and Spread: Pour the batter into the prepared jelly roll pan and spread it evenly to the edges. Use an offset spatula or the back of a spoon to ensure the batter is level.

Baking the Cake:

1. Bake: Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden brown and springs back when lightly touched. Keep a close eye on it, as it can burn easily.
2. Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking to the towel when you roll it.
3. Invert and Roll: As soon as the cake comes out of the oven, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
4. Roll it Up: Starting from one of the short ends, gently roll the cake up tightly in the towel. Be careful not to crack the cake. The towel will help the cake retain its shape as it cools.
5. Cool Completely: Let the rolled cake cool completely on a wire rack. This usually takes about 30-45 minutes. Don’t be tempted to unroll it before it’s completely cool, or it may crack.

Making the Lemon Cream Cheese Filling:

1. Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Make sure the cream cheese and butter are at room temperature for the best results.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until the frosting is light and fluffy.
3. Lemon Flavor: Add the lemon juice, lemon zest, and vanilla extract to the frosting. Mix until everything is well combined. Taste and adjust the sweetness or lemon flavor as needed.

Assembling the Lemon Roll Cake:

1. Unroll Carefully: Once the cake is completely cool, carefully unroll it. Be gentle, as the cake may be slightly delicate.
2. Spread the Filling: Spread the lemon cream cheese filling evenly over the unrolled cake, leaving a small border along one of the short ends. This will prevent the filling from squeezing out when you roll it up.
3. Re-roll: Starting from the same short end you rolled it from before, gently re-roll the cake tightly. Use the towel to help you roll it up evenly.
4. Chill: Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably longer. This will allow the filling to set and make it easier to slice.
5. Slice and Serve: Before serving, dust the roll cake with powdered sugar. Use a serrated knife to slice the cake into even slices. Serve chilled and enjoy!

Conclusion:

This Lemon Roll Cake isn’t just a dessert; it’s a burst of sunshine on a plate, a guaranteed crowd-pleaser, and honestly, a little bit of baking magic. I know, I know, roll cakes can seem intimidating, but trust me, this recipe is designed to be foolproof. From the light and airy sponge to the tangy and creamy lemon filling, every element works in perfect harmony to create a truly unforgettable treat. You absolutely *have* to try it! Why is this a must-try? Well, beyond the incredible flavor profile – that perfect balance of sweet and tart that dances on your tongue – it’s also surprisingly versatile. Imagine serving it at your next brunch, alongside a steaming cup of coffee. Or picture it as the star of your afternoon tea party, impressing your guests with its elegant presentation. And let’s not forget those special occasions – birthdays, anniversaries, or even just a “treat yourself” kind of day. This Lemon Roll Cake fits the bill perfectly. But the best part? You can easily customize it to your liking! Feeling adventurous? Add a handful of fresh blueberries or raspberries to the filling for an extra layer of fruity goodness. Want to dial up the lemon flavor even more? Zest an extra lemon into the sponge batter. For a truly decadent experience, try drizzling a simple glaze made from powdered sugar and lemon juice over the finished cake. You could even add a touch of lavender to the glaze for a sophisticated floral note. The possibilities are endless! Serving suggestions? I personally love a slice of this Lemon Roll Cake slightly chilled, with a dollop of whipped cream and a sprinkle of lemon zest. It’s also fantastic with a scoop of vanilla ice cream or a side of fresh berries. And if you’re feeling fancy, you can even create a mini Lemon Roll Cake trifle by layering slices of cake with lemon curd, whipped cream, and crushed meringue cookies. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a labor of love, yes, but the reward is a truly exceptional dessert that will leave everyone wanting more. So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise, you won’t regret it. Now, it’s your turn! I’m so excited for you to try this recipe and experience the joy of baking (and eating!) your own Lemon Roll Cake. Once you’ve made it, please, please, please share your creations with me! I’d love to see your photos, hear your feedback, and learn about any variations you’ve tried. Tag me in your social media posts or leave a comment below. Let’s spread the Lemon Roll Cake love! Happy baking!

Print