Lemon Roll Cake: The Ultimate Recipe and Baking Guide

Lemon Roll Cake: just the name conjures images of sunshine, delicate sponge, and a burst of citrus that dances on your tongue. Have you ever craved a dessert that’s both elegant and comforting, impressive yet surprisingly simple to create? Then look no further! This recipe delivers a show-stopping treat that’s perfect for afternoon tea, a celebratory brunch, or simply a delightful ending to any meal.

While the exact origins of rolled cakes are debated, they gained immense popularity in Europe during the 19th century, becoming a staple in bakeries and home kitchens alike. The Lemon Roll Cake, with its bright and zesty flavor profile, is a modern twist on this classic confection. It brings a refreshing lightness that cuts through the richness of the cake, making it utterly irresistible.

What makes this particular dessert so beloved? It’s the perfect balance of textures – the airy, spongey cake, the creamy, tangy filling, and the optional dusting of powdered sugar that adds a touch of sweetness. Plus, let’s be honest, the swirl itself is visually stunning! People adore the Lemon Roll Cake because it’s a guaranteed crowd-pleaser, relatively easy to make, and offers a sophisticated flavor experience that’s both comforting and invigorating. Get ready to impress your friends and family with this delightful creation!

Ingredients:

• For the Cake:
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 3/4 cup (150g) granulated sugar, divided
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) milk
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest, finely grated
• For the Lemon Cream Filling:
• 8 ounces (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1/4 cup (60ml) lemon juice, freshly squeezed
• 1 tablespoon lemon zest, finely grated
• 1/2 teaspoon vanilla extract
• For Dusting:
• Powdered sugar, for dusting

Preparing the Cake Batter:

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease a 10×15 inch jelly roll pan really well. I like to use baking spray with flour already in it, but you can also grease it with butter or shortening and then dust it with flour. Make sure you get into all the corners! Line the bottom of the pan with parchment paper, leaving an overhang on the two longer sides. This will make it super easy to lift the cake out later.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt, which is key for a light and airy cake. Set this bowl aside for now.
3. Separate the Eggs: This is a crucial step! Carefully separate the eggs, placing the yolks in a large bowl and the whites in a clean, grease-free bowl. Make sure no yolk gets into the whites, or they won’t whip up properly.
4. Whisk Egg Yolks: To the bowl with the egg yolks, add half of the granulated sugar (3/8 cup or 75g). Using an electric mixer (handheld or stand mixer), beat the egg yolks and sugar together on medium-high speed until they become pale yellow and thick. This usually takes about 3-5 minutes. The mixture should ribbon when you lift the beaters.
5. Add Wet Ingredients: Gradually add the vegetable oil and milk to the egg yolk mixture, mixing on low speed until just combined. Be careful not to overmix at this point. Stir in the vanilla extract and lemon zest. The lemon zest adds such a bright and fresh flavor!
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
7. Whip Egg Whites: In the bowl with the egg whites, use clean beaters to beat the egg whites on medium speed until soft peaks form. This means the peaks will curl over when you lift the beaters.
8. Add Remaining Sugar: Gradually add the remaining granulated sugar (3/8 cup or 75g) to the egg whites, beating on high speed until stiff, glossy peaks form. The peaks should stand straight up when you lift the beaters. Be careful not to overwhip the egg whites, or they will become dry and grainy.
9. Fold Egg Whites into Batter: This is the most important step for a light and airy cake! Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the whites. Use a spatula and fold from the bottom up, turning the bowl as you go.
10. Pour and Spread: Pour the batter into the prepared jelly roll pan and spread it evenly to the edges. Use an offset spatula or the back of a spoon to ensure the batter is smooth and level.

Baking the Cake:

1. Bake: Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden brown and springs back when lightly touched. Keep a close eye on it, as it can burn easily.
2. Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking to the towel.
3. Invert and Roll: As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
4. Roll the Cake: Starting from one of the short ends, gently roll the cake up tightly in the towel. Be careful not to crack the cake. Let the cake cool completely in the rolled-up towel. This will help it maintain its shape when you unroll it later. This usually takes about an hour.

Making the Lemon Cream Filling:

1. Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for the best results.
2. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until combined. Be sure to sift the powdered sugar to avoid any lumps.
3. Add Lemon Juice and Zest: Add the lemon juice, lemon zest, and vanilla extract to the mixture and beat on medium speed until light and fluffy. Taste and adjust the lemon juice or powdered sugar to your liking. I sometimes add a pinch of salt to balance the sweetness.

Assembling the Lemon Roll Cake:

1. Unroll the Cake: Once the cake is completely cool, carefully unroll it. Be gentle, as it may crack slightly.
2. Spread the Filling: Spread the lemon cream filling evenly over the cake, leaving about 1/2 inch border along one of the long edges. This will prevent the filling from squeezing out when you roll it up.
3. Reroll the Cake: Starting from the edge with the filling, gently reroll the cake tightly.
4. Chill: Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to allow the filling to set. This will make it easier to slice. You can even chill it for a few hours or overnight.
5. Slice and Serve: Before serving, dust the roll cake with powdered sugar. Use a serrated knife to slice the cake into 1-inch thick slices. Serve immediately and enjoy! Store any leftover cake in the refrigerator.

Conclusion:

This Lemon Roll Cake isn’t just a dessert; it’s a burst of sunshine on a plate, a guaranteed mood booster, and a showstopper that’s surprisingly easy to create. I truly believe this recipe is a must-try for anyone who loves bright, citrusy flavors and enjoys the satisfaction of baking something truly special. From the moment you whisk together the light and airy sponge to the final dusting of powdered sugar, you’ll be captivated by the simplicity and elegance of this classic treat. Why is it a must-try? Because it’s more than just a cake. It’s a perfect balance of sweet and tart, a delightful textural experience, and a recipe that’s adaptable to your own personal preferences. The lemon curd filling is intensely flavorful, providing a creamy counterpoint to the delicate sponge. And the best part? It’s far less intimidating than it looks! With a few simple steps and a little patience, you’ll be rolling out a masterpiece that will impress your friends and family. But the fun doesn’t stop there! This Lemon Roll Cake is incredibly versatile. Looking for serving suggestions? A simple dollop of whipped cream or a scoop of vanilla ice cream complements the lemon beautifully. For a more sophisticated presentation, try serving it with a raspberry coulis or a scattering of fresh berries. And if you’re feeling adventurous, why not experiment with variations? You could add a hint of lavender to the sponge for a floral twist, or incorporate poppy seeds for a subtle crunch. For a richer flavor, consider using brown butter in the sponge batter. You could even swap out the lemon curd for a different citrus flavor, like orange or grapefruit. The possibilities are endless! I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dessert for a special occasion, a weekend brunch, or simply a sweet treat to brighten your day. It’s also a great recipe to practice your baking skills and impress your friends and family.

Ready to Bake?

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t regret it. This Lemon Roll Cake is a recipe that you’ll come back to time and time again.

Share Your Creations!

I’m so excited for you to try this recipe! Once you’ve baked your own Lemon Roll Cake, I’d love to see your creations. Share your photos and stories with me in the comments below or tag me on social media. Let me know what variations you tried and how you made the recipe your own. I can’t wait to hear about your baking experiences! Happy baking! Print