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Lemon Cream Roll Cake Recipe

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4.9 from 134 reviews

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.

Ingredients

Cake

  • 3/4 cup (90g) All-Purpose Flour, sifted
  • 3/4 cup (150g) Granulated Sugar, divided
  • 4 large Eggs, separated
  • 1 tbsp Lemon Zest (from 1 large lemon)
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2-3 tbsp Powdered Sugar (for dusting cake before rolling)

Filling

  • 8 oz (226g) Full-Fat Cream Cheese, softened
  • 1/2 cup (113g) Unsalted Butter, softened
  • 3 cups (360g) Powdered Sugar, sifted
  • 1-2 tbsp Lemon Zest (from 1-2 large lemons)
  • 2-3 tbsp Fresh Lemon Juice
  • 1/2 cup (120ml) Heavy Cream, chilled
  • 1/2 tsp Pure Vanilla Extract

Garnish

  • Powdered Sugar (for garnish)
  • Fresh Lemon Slices or Candied Lemon Peels (optional garnish)
  • Fresh Mint Leaves (optional garnish)

Instructions

  1. 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.
  2. Whip Egg Whites: In a clean bowl, beat the egg whites until foamy. Gradually add half of the granulated sugar (3/8 cup) while continuing to whip until stiff, glossy peaks form. Transfer this meringue to another bowl to keep it airy.
  3. Beat Egg Yolks and Dry Ingredients: Using the same mixer bowl, beat the egg yolks, remaining granulated sugar (3/8 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://hotsavors.com/lemon-cream-roll-cake-recipe/