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Luscious Lemon Cream Roll Cake with Glaze

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A light and airy lemon sponge cake rolled with tangy lemon curd and whipped cream, topped with a glossy lemon glaze for a refreshing and elegant dessert.

Ingredients

4 large eggs

1 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 cup unsalted butter, melted

1/4 cup milk

1 teaspoon vanilla extract

1/2 cup lemon curd

1 cup whipped cream

1/2 cup lemon glaze (store-bought or homemade)

Instructions

  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 mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes. The mixture should become pale and triple in volume.
  3. Sift the flour and baking powder together, then gently fold into the egg mixture. Be careful not to overmix, as this can deflate the batter.
  4. Add the melted butter, milk, and vanilla extract to the batter, mixing just until 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. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper, then roll the cake up in the towel, starting from the short end. Let it cool completely.
  7. Unroll the cooled cake and spread the lemon curd evenly over the surface. Top with whipped cream, spreading it evenly to create a uniform layer.
  8. Roll the cake back up tightly and place it on a serving platter. Drizzle with lemon glaze for a shiny, flavorful finish.
  9. Slice and serve, enjoying the burst of lemony goodness!

Notes

  • Gluten-Free option: Use gluten-free flour blend instead of all-purpose flour.
  • Dairy-Free option: Substitute dairy-free butter, milk, and whipped cream alternatives.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.
  • To warm, microwave individual slices for 10-15 seconds, avoiding overheating.
  • If cake cracks while rolling, conceal cracks with extra whipped cream or lemon glaze.
  • For perfect slicing, use a serrated knife to maintain the swirl integrity.
  • Decorate with lemon zest, candied lemon slices, or fresh mint leaves for extra flair.

Nutrition

Find it online: http://recipesbyjanet.com/luscious-lemon-cream-roll-cake-with-glaze/