Luscious Lemon Cream Roll Cake

Why You’ll Love This Recipe

This cake offers a harmonious balance of flavors and textures. The fluffy sponge cake provides a soft base, while the lemon curd adds a burst of tartness, complemented by the smoothness of the whipped cream filling. The lemon glaze on top enhances the citrusy notes, making each bite a refreshing experience. Its visually appealing spiral design also makes it an impressive centerpiece for any occasion.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs

• 1 cup granulated sugar

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¼ cup unsalted butter, melted

• ¼ cup milk

• 1 teaspoon vanilla extract

• ½ cup lemon curd

• 1 cup whipped cream

• ½ cup lemon glaze

Directions

1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.

2. In a large bowl, beat the eggs and sugar together for about 5 minutes until the mixture becomes light and fluffy.

3. Sift the flour and baking powder together, then gently fold them into the egg mixture to maintain the airiness.

4. Add the melted butter, milk, and vanilla extract to the batter, folding until just combined.

5. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

6. Turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake with the towel from one short end to the other. Allow it to cool completely in this rolled position.

7. Once cooled, unroll the cake and spread the lemon curd evenly over the surface.

8. Whip the cream until stiff peaks form, then spread it over the lemon curd layer.

9. Re-roll the cake without the towel, then drizzle the lemon glaze over the top.

10. Slice and serve.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 12 minutes

• Total Time: 32 minutes

• Servings: 10

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

• Dairy-Free: Use dairy-free butter and a plant-based whipped cream alternative.

• Fruit Fillings: Replace lemon curd with other fruit curds like raspberry or passion fruit for a different flavor profile.

Storage/Reheating

• Storage: Store any leftover cake in the refrigerator, wrapped tightly in plastic wrap, for up to 2 days.

• Reheating: This cake is best enjoyed chilled or at room temperature. Avoid reheating, as it may affect the texture.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used as a convenient alternative to homemade.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it's warm and using a powdered sugar-dusted towel can help prevent cracking.

Can I make this cake ahead of time?

Yes, the cake can be prepared a day in advance. Store it in the refrigerator until ready to serve.

Is it possible to freeze this cake?

It's not recommended to freeze the entire cake, as the texture may change. However, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to a month. Thaw in the refrigerator before serving.

Can I use a different filling?

Absolutely! Feel free to experiment with different fillings like chocolate ganache, mascarpone cream, or fruit preserves.

How can I make the glaze thicker?

To achieve a thicker glaze, reduce the amount of lemon juice or add more powdered sugar until the desired consistency is reached.

Can I add zest to the whipped cream?

Yes, incorporating lemon zest into the whipped cream can enhance the citrus flavor.

What can I serve this cake with?

This cake pairs wonderfully with a cup of tea, fresh berries, or a dollop of whipped cream.

Can I make this cake without eggs?

Eggs are essential for the structure of this sponge cake. An egg substitute may alter the texture and is not recommended for this recipe.

How do I know when the cake is done baking?

The cake is done when it springs back lightly when touched and a toothpick inserted into the center comes out clean.

Conclusion

The Luscious Lemon Cream Roll Cake is a delightful dessert that combines the lightness of a sponge cake with the refreshing tang of lemon. Its elegant appearance and delicious flavor make it a perfect choice for various occasions, from casual gatherings to special celebrations. With simple ingredients and straightforward preparation, this cake is sure to impress your guests and satisfy your sweet cravings.

Print

Luscious Lemon Cream Roll Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and airy sponge cake rolled with tangy lemon curd and whipped cream, topped with a zesty lemon glaze—perfect for spring and summer gatherings.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking, Rolling
• Cuisine: American
• Diet: Vegetarian

Ingredients

4 large eggs

1 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

¼ cup unsalted butter, melted

¼ cup milk

1 teaspoon vanilla extract

½ cup lemon curd

1 cup whipped cream

½ cup lemon glaze

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
2. Beat eggs and sugar together for about 5 minutes until light and fluffy.
3. Sift flour and baking powder, then gently fold into the egg mixture.
4. Add melted butter, milk, and vanilla extract; fold until just combined.
5. Pour batter into the pan, spread evenly, and bake for 10-12 minutes until cake springs back when touched.
6. Turn warm cake onto a powdered sugar-dusted kitchen towel, remove parchment paper, and roll the cake with the towel. Let cool completely rolled.
7. Unroll cake and spread lemon curd evenly over surface.
8. Whip cream until stiff peaks form and spread over lemon curd layer.
9. Re-roll cake without towel, drizzle lemon glaze over top.
10. Slice and serve.

Notes

• Use gluten-free flour blend to make this recipe gluten-free.
• Substitute dairy-free butter and whipped cream for a dairy-free version.
• Try different fruit curds like raspberry or passion fruit for variety.
• Store leftovers wrapped tightly in the refrigerator for up to 2 days.
• Best served chilled or at room temperature; avoid reheating.
• Rolling the cake warm and using powdered sugar on the towel helps prevent cracking.
• Lemon zest can be added to whipped cream for extra citrus flavor.
• Do not freeze the whole cake; individual slices can be frozen for up to a month.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g
• Sodium: 110mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg