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Luscious Lemon Cream Roll Cake

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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.

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

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

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