When I'm in the mood for something bright and dreamy, my go-to is this Lemon Cream Roll Cake Recipe. It's got this beautiful balance of zesty lemon freshness and smooth, dreamy creaminess wrapped up in a soft, spongy cake. Every bite feels like a gentle burst of sunshine, making it perfect for celebrations or just because you deserve a little sweet love on any day. Plus, the light, fluffy texture paired with that tangy cream filling is a delight that you'll find yourself craving again and again.
Jump to:
- The Cozy Reasons You'll Make Lemon Cream Roll Cake Recipe Again
- Ingredients You'll Actually Use
- How to Make Lemon Cream Roll Cake Recipe Without Stress
- Little Tricks That Make Lemon Cream Roll Cake Recipe Better
- Serving Ideas That Look Great
- Storing & Reheating Lemon Cream Roll Cake Recipe
- Lemon Cream Roll Cake Recipe FAQs
- You Made It - Now Tell Me!
- Complete Recipe
The Cozy Reasons You'll Make Lemon Cream Roll Cake Recipe Again
This recipe hits all the right notes: a tender, airy cake wraps around a rich yet fresh lemon cream filling that feels indulgent without being heavy. Its bright citrus aroma fills your kitchen as it bakes, and the smooth, creamy texture of the filling truly melts on your tongue. Making this cake is relaxing and joyful, perfect for afternoons with friends, weekend treats, or bringing a little sunshine to your day.
- Big flavor, simple steps: You'll get zesty lemon punch and luscious cream without complicated techniques.
- Comfort-food energy: It's like a cozy hug in cake form-light but satisfying.
- Everyday ingredients: No need for exotic buys; you probably have everything already.
- Easy to customize: Swap citrus or add zest twists to suit your mood and pantry.
Ingredients You'll Actually Use
Choosing the right ingredients really elevates your Lemon Cream Roll Cake Recipe. For the cake itself, opt for all-purpose flour that's well-sifted to keep the sponge ultra-light. Fresh lemons are a must-grate their zest just before you start for the best aroma and tang. When it comes to cream cheese and butter, make sure they're at room temperature for smooth, fluffy filling that spreads effortlessly. You can also substitute granulated sugar with fine caster sugar for a silkier texture, or swap full-fat cream cheese for mascarpone if you want an extra creamy, dreamy filling.
- All-Purpose Flour: Sifted for airy cake texture; swap for cake flour if you want an even softer crumb.
- Lemon Zest & Juice: Fresh is key here-adds bright flavor and essential citrus aroma.
- Cream Cheese & Butter: Softened and at room temp to make a creamy, stable filling.
- Optional Add-Ins: A splash of limoncello for an adult twist, or a light dusting of edible flowers for garnish to make it pop visually.
Ingredient Note: Exact measurements for Lemon Cream Roll Cake Recipe are listed in the printable recipe card at the bottom of the post.
How to Make Lemon Cream Roll Cake Recipe Without Stress
Step 1 - Set Up for Success
Start by preheating your oven to 375°F (190°C) and lining a 10×15-inch jelly roll pan with parchment paper greased and lightly floured-this ensures your cake won't stick and will roll easily later. Gather and measure all your ingredients before you begin; having everything ready (mise en place) makes the process smooth and fun. This is also the perfect moment to separate your eggs carefully-getting clean, dry bowls is important for whipping your egg whites into those beautiful stiff peaks that make the cake so fluffy.
Step 2 - Cook Lemon Cream Roll Cake Recipe Until It Smells Amazing
Whip your egg whites slowly at first until foamy, then gradually add half the sugar while beating them to glossy, stiff peaks-the mixture should hold firm but still look shiny. In a separate bowl, beat the yolks with the remaining sugar, lemon zest, and vanilla until pale and thick, which usually takes 3-5 minutes-this step creates a light and flavorful base. Gently fold the sifted dry ingredients into the yolk mixture, then carefully fold in the whipped whites in two batches, preserving that fluffy airiness. Pour the batter evenly in your pan and bake for 10-12 minutes. You'll know it's done when it's golden, springs back lightly to the touch, and the edges start pulling away from the pan. At this point, a warm, fresh lemon aroma will be tempting you already!
Step 3 - Finish Strong
Right out of the oven, invert your cake onto a powdered sugar-dusted tea towel or fresh parchment and peel off the baking paper carefully. Roll it up gently (with the towel) to keep it in shape and let it cool completely, seam side down-it'll firm up into a perfect canvas for your luscious lemon cream filling. Meanwhile, whip up the filling by beating softened cream cheese and butter until smooth and airy, then add powdered sugar, lemon zest and juice, plus vanilla. Fold in whipped heavy cream for that ultra-light mouthfeel. When the cake is cooled, unroll gently, spread the filling evenly leaving just a bit of space at one end, then roll it back up tight and chill for at least 2-3 hours so all the flavors marry beautifully. A dusting of powdered sugar and garnishes like fresh lemon slices or mint make it extra special before slicing and serving. You'll get clean, beautiful slices if you use a sharp serrated knife and wipe it between each cut.
Little Tricks That Make Lemon Cream Roll Cake Recipe Better
I've made this recipe quite a few times, and these quick tips really help you nail it every time. The cake must be rolled while still warm to avoid cracks, and always roll it with a dusting of powdered sugar for a smooth finish. Be gentle when folding egg whites to keep the batter airy. Chill the filled cake plenty - that blend of lemon cream filling and cake tastes best when well set. If your filling feels too soft, a brief chill will firm it right up. Having these little pointers in mind takes the stress out and makes your baking experience joyful.
- Doneness cues: Look for a golden top, a bounce-back touch, and pulling edges.
- Heat control: Bake at 375°F to get a tender but sturdy sponge perfect for rolling.
- Make-ahead options: Cake and filling both store well; you can assemble a day before serving.
- Common issues + fixes: If the cake cracks, don't sweat it - just patch with a bit of filling when rolling.
Serving Ideas That Look Great
Finishing Touches
To turn this Lemon Cream Roll Cake Recipe from lovely to stunning, try dusting it generously with powdered sugar for that classic look. Fresh lemon slices or thin candied lemon peels provide a pretty citrus pop, while a few fresh mint leaves add color contrast and a fresh herb note. If you want a bit more sparkle, a light drizzle of lemon glaze or a dusting of edible flowers will wow any guest. These little extras aren't just for looks-they add a natural brightness that complements the creamy filling beautifully.
Perfect Pairings
This cake shines on its own but pairs beautifully with light accompaniments like a crisp green salad with a citrus vinaigrette or fresh mixed berries. For something heartier, try a lightly toasted almond biscotti or a glass of sparkling wine to balance that creamy lemon richness. A refreshing herbal iced tea, like mint or chamomile, also makes a lovely beverage companion, cleansing the palate between bites.
Make It Photo-Ready
For picture-perfect slices, wipe your knife clean between each cut to keep edges sharp and neat. Plate the roll cake against a light-colored dish to highlight its golden sponge and creamy swirl. Add a sprig of mint or a lemon slice on the side to add height and freshness to your plate composition-these small details make your photos feel bright and inviting, just like this cake tastes!
Storing & Reheating Lemon Cream Roll Cake Recipe
Fridge Storage
This cake keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container or wrap it tightly with plastic wrap to prevent the cake from drying out and the filling from picking up other odors. The texture stays tender and creamy, and flavors even deepen a bit, making leftovers just as delightful as fresh slices.
Freezing Tips
Freezing lemon cream roll cake is possible, but for best results, freeze it unrolled and tightly wrapped in plastic wrap and foil to avoid freezer burn. Freeze up to 1 month, then thaw overnight in the fridge. After thawing, thoughtfully spread the filling and roll gently before serving. This way, the cake won't be soggy, and you'll keep that lovely texture and taste intact.
Reheating Without Drying Out
Since this is a delicate cake with creamy filling, reheating is best avoided if you want to maintain texture. However, if you prefer it softer, you can let it sit at room temperature for about 15 minutes before serving. Avoid microwaving as it may cause separation of the filling. If you're serving chilled, slicing immediately from the fridge will hold the best shape and refresh your palate.
Lemon Cream Roll Cake Recipe FAQs
Yes! You can substitute cream cheese with a plant-based version and use coconut cream instead of heavy cream, but keep in mind the flavor and texture might be slightly different, with a hint of coconut.
Don't worry! It can happen. Use a bit of extra filling as "glue" to patch cracks while rolling, and roll the cake while it's still warm for best flexibility.
Fresh lemon zest and juice are best for bright flavor, but in a pinch, frozen can work. Just be sure to thaw and drain excess moisture to avoid soggy filling.
Chill the assembled roll cake for at least 2-3 hours or overnight. It keeps well refrigerated for up to 4 days, making it great for preparing ahead.
You Made It - Now Tell Me!
I'm so excited for you to try this Lemon Cream Roll Cake Recipe! Once you do, please come back and let me know how it turned out. Did you add a fresh twist or a fun garnish? I love hearing about your baking adventures, and your feedback helps others feel confident in the kitchen. Don't forget to save or pin this recipe so it's ready whenever you want a slice of sunny, tender cake with creamy, zesty filling. Happy baking, friend!
PrintComplete Recipe
Lemon Cream Roll Cake Recipe
This Luscious Lemon Cream Roll Cake is a light and airy sponge cake rolled with a tangy, creamy lemon filling. The delicate cake features a hint of lemon zest and vanilla, complemented by a smooth cream cheese and whipped cream filling infused with fresh lemon juice and zest. Perfectly dusted with powdered sugar and garnished with lemon slices or mint, this elegant dessert is ideal for special occasions or a refreshing treat.
- Prep Time: 45 Minutes
- Cook Time: 12 Minutes
- Total Time: 6 Hours
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- ¾ cup (90g) All-Purpose Flour, sifted
- ¾ cup (150g) Granulated Sugar, divided
- 4 large Eggs, separated
- 1 tablespoon Lemon Zest (from 1 large lemon)
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 2-3 tablespoon Powdered Sugar (for dusting cake before rolling)
Filling
- 8 oz (226g) Full-Fat Cream Cheese, softened
- ½ cup (113g) Unsalted Butter, softened
- 3 cups (360g) Powdered Sugar, sifted
- 1-2 tablespoon Lemon Zest (from 1-2 large lemons)
- 2-3 tablespoon Fresh Lemon Juice
- ½ cup (120ml) Heavy Cream, chilled
- ½ teaspoon Pure Vanilla Extract
Garnish
- Powdered Sugar (for garnish)
- Fresh Lemon Slices or Candied Lemon Peels (optional garnish)
- Fresh Mint Leaves (optional garnish)
Instructions
- Prepare Dry Ingredients: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper greased and floured to prevent sticking. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt, then set aside.
- Whip Egg Whites: In a clean bowl, beat the egg whites until foamy. Gradually add half of the granulated sugar (⅜ cup) while continuing to whip until stiff, glossy peaks form. Transfer this meringue to another bowl to keep it airy.
- Beat Egg Yolks and Dry Ingredients: Using the same mixer bowl, beat the egg yolks, remaining granulated sugar (⅜ cup), lemon zest, and vanilla extract for 3-5 minutes or until the mixture is pale, thick, and has increased in volume. Gently fold the dry flour mixture into the yolk mixture, then carefully fold in the whipped egg whites in two additions, preserving the airiness.
- Bake Cake: Pour the batter evenly onto the prepared jelly roll pan. Bake for 10 to 12 minutes until the cake is golden, springs back to touch, and edges start pulling away from the pan.
- Roll Cake While Warm: Immediately invert the hot cake onto a towel or fresh parchment sprinkled with powdered sugar. Carefully peel off the baking parchment, then roll the cake tightly with the towel/parchment starting from a short end into a log shape. Allow it to cool completely on a wire rack for 1-2 hours, seam-side down.
- Prepare Filling Base: Ensure cream cheese and unsalted butter are at room temperature. Beat together in a mixer for 3-4 minutes until smooth and fluffy. Gradually add sifted powdered sugar, beating on medium-high for 2-3 minutes until light and airy. Mix in lemon zest, lemon juice, and vanilla extract until combined. Adjust lemon flavor as desired.
- Whip Heavy Cream: In a chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. If filling is too soft, chill for 15-30 minutes.
- Fill and Roll Cake: Once the cake is completely cooled, gently unroll it onto a clean surface. Spread the lemon cream filling evenly over the cake, leaving a 1-inch border on one short end. Carefully roll the cake back into a tight log starting from the opposite short end. Place seam-side down on a platter.
- Chill and Serve: Wrap the cake tightly in plastic wrap and chill for at least 2-3 hours or overnight to set. Before serving, unwrap, dust with powdered sugar, and garnish with fresh lemon slices, candied lemon peels, or mint leaves. Slice cleanly with a sharp serrated knife, wiping between cuts. Serve chilled.
Notes
- Be sure to fold the egg whites gently to retain the batter's airiness, ensuring a light sponge cake.
- Rolling the cake while it's warm prevents cracking.
- If the filling is too soft, chilling it before spreading will help it set better.
- Use a sharp serrated knife and wipe it after each slice for clean cuts.
- Optional garnishes like candied lemon peels or fresh mint leaves add a fresh visual and flavor touch.
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