Are you looking for a dessert that combines a vibrant citrus flavor with a light, airy texture? This zesty lemon cake roll is the perfect treat to brighten up any occasion. It’s like a refreshing burst of sunshine in every bite, ideal for celebrations or just to satisfy that sweet tooth.
This cake roll features a soft sponge cake that is filled with a creamy lemon filling, making it an irresistible delight. The balance of tartness from the lemon and the sweetness of the cream creates a flavor profile that is both refreshing and indulgent.
Perfect for spring gatherings or summer picnics, this lemon cake roll will leave your guests asking for seconds. Plus, it’s surprisingly simple to make, so you can impress your friends and family without spending hours in the kitchen.
Delicious and Easy Lemon Cake Roll
This lemon cake roll is a delightful dessert that features a moist sponge cake rolled with a luscious lemon cream filling. The taste is a harmonious blend of sweet and tangy, providing a refreshing finish to any meal.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
- Prepare the Batter: In a mixing bowl, beat the eggs and granulated sugar until thick and pale. Add the vanilla extract and mix well.
- Combine Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: Once baked, remove it from the oven and let it cool for a few minutes. Dust a clean kitchen towel with powdered sugar, then carefully invert the cake onto the towel. Gently peel off the parchment paper. Starting from one end, roll the cake with the towel tightly. Let it cool completely.
- Make the Filling: In a separate bowl, whip the heavy cream with the powdered sugar and lemon juice until stiff peaks form. Add lemon zest and fold gently.
- Assemble: Unroll the cooled cake gently and spread the lemon filling evenly over the surface. Roll the cake back up without the towel, and place it seam side down.
- Chill and Serve: Refrigerate for at least 1 hour before slicing. Dust with additional powdered sugar before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 8 slices
- Calories: 210kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 26g
