Lemon Cake Roll

Brighten up your dessert table with this elegant lemon cake roll! 

The combination of tangy lemon and creamy filling creates a refreshing dessert. It’s lightly sweet and absolutely irresistible. 

It’s like a little slice of summer wrapped up in a delicate, soft cake that practically melts in your mouth.

Make it once, and you’ll crave this citrus-kissed treat again and again. 

Why You’ll Love This Lemon Cake Roll

Bright and Zesty Taste: The combination of fresh lemon zest and juice in both the cake and filling creates a vibrant, refreshing taste.

Perfect for Entertaining: This cake roll can be made ahead of time and chilled. It’s ideal for dinner parties or special occasions without last-minute stress.

Fun Baking Technique: Rolling up the cake in a towel adds a fun, hands-on step to the process.

Seasonal Superstar: This cake is refreshing in summer, yet the citrus notes make it equally appropriate for winter holiday tables.

Ingredients

• Fresh Lemon Zest and Juice: They p bright citrus flavor and natural acidity.
  
• Eggs: To create structure and richness in the cake.
  
• Granulated Sugar: It sweetens the cake and helps create a tender crumb.
  
• Pure Vanilla Extract: It adds depth and warmth to both cake and filling.
  
• Milk: It provides moisture and helps create a tender cake crumb.
  
• All-Purpose Flour and Baking Powder: Flour provides structure while baking powder leavens the cake.
  
• Salt: It enhances all flavors and balances sweetness.
  
• Powdered Sugar: It’s used for dusting the towel to prevent sticking and also adds sweetness.
  
• Cream Cheese: It adds tanginess and creates a stable, creamy texture that holds its shape when rolled.
  
• Heavy Whipping Cream: It provides richness and helps stabilize the filling.

How to Make a Lemon Cake Roll

Don’t be afraid of this recipe! It’s easy once you get the hang of it.

1. Prep. Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.

2. Mix the wet ingredients. In a large mixing bowl, beat the eggs using a stand or handheld mixer at high speed until thick and pale, about 4–5 minutes. Gradually add the sugar and continue beating for another 1–2 minutes. Mix in the vanilla, lemon zest, lemon juice, and milk.

3. Combine the wet and dry. Sift the flour, baking powder, and salt into the wet ingredients. Gently fold in the dry ingredients until just combined (do not overmix).

4. Bake. Pour the batter evenly into the prepared pan, spreading it to the edges. Bake for 10–12 minutes or until the top springs back when lightly touched.

5. Prep the towel. While the cake is baking, prepare a clean kitchen towel. Dust it generously with powdered sugar to prevent sticking.

6. Roll. When the cake is done, immediately loosen the edges with a knife and invert it onto the prepared towel. Remove the parchment paper carefully. Starting from a short side, gently roll the cake up with the towel. Allow it to cool completely, seam side down.

7. Make the filling. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, lemon zest, and vanilla and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

8. Assemble. Once the cake is cool, carefully unroll it. Spread the lemon filling evenly over the cake, leaving a 1/2-inch border around the edges. Roll the cake back up (without the towel) as tightly as possible. Wrap it in plastic wrap and refrigerate for at least 1–2 hours to set.

9. Serve. Before serving, dust the top with powdered sugar. Slice and enjoy the bright, zesty flavors of your homemade lemon cake roll!

Tips for the Best Lemon Cake Roll

Here are some tips to ensure your cake roll comes out divine!

• Room temperature is key. Ensure your eggs are at room temperature for better volume when whipped, which results in a lighter, fluffier cake.

• Whip to the ribbon stage. Beat the eggs and sugar until they reach the ribbon stage (thick and pale), which helps create a light, airy sponge.

• Be gentle. When incorporating the dry ingredients into the wet mixture, use a gentle folding motion to avoid deflating the batter.

• Leave space for filling. When spreading the filling, leave a 1/2-inch border around the edges to prevent it from oozing out when re-rolling.

• Give it enough chill time. After assembling, refrigerate the cake for at least 1–2 hours to allow it to set and make slicing easier.

How to Store

Follow these tips to keep your leftover cake roll fresh.

To Store: Place the lemon cake roll in an air-tight container and refrigerate for up to 3 days. For best results, keep it covered with plastic wrap while in the refrigerator.

To Freeze: Wrap the cake roll tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.