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Velvet Lemon Cream Roll Cake

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A soft and airy sponge cake rolled with a tangy lemon cream filling, creating a refreshing and elegant dessert perfect for special occasions.

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup whole milk

Zest of 1 lemon

Yellow food coloring (optional)

1 ½ cups heavy cream

½ cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

Powdered sugar for dusting (optional)

Fresh berries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. Gradually add dry ingredients alternated with milk to the butter mixture, mixing until just combined. Fold in lemon zest and yellow food coloring if using.
  5. Pour batter into prepared pan, spread evenly, and bake for 12-15 minutes until cake springs back when touched.
  6. While baking, whip heavy cream in a chilled bowl until soft peaks form. Add powdered sugar, lemon juice, and lemon zest, then whip to stiff peaks.
  7. When cake is done, immediately transfer to a kitchen towel dusted with powdered sugar and roll up with the towel inside. Let cool completely.
  8. Unroll cooled cake, spread lemon cream filling evenly, then carefully roll cake again without the towel.
  9. Place on serving platter, dust with powdered sugar, and garnish with fresh berries if desired.
  10. Chill in refrigerator for at least 1 hour before serving.

Notes

  • Roll the cake while warm to prevent cracking.
  • Use a kitchen towel dusted with powdered sugar to avoid sticking.
  • Food coloring is optional and only for visual effect.
  • Can substitute lime juice/zest or other fruits in filling for variation.
  • Store leftover cake in an airtight container in the refrigerator up to 3 days.
  • Freeze unfilled cake roll wrapped tightly for longer storage.
  • For a dairy-free option, use coconut cream or plant-based whipping cream.

Nutrition

Find it online: https://recipesbyjanet.com/velvet-lemon-cream-roll-cake/