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Lemon Roll Cake: The Ultimate Recipe and Baking Guide

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Light and airy lemon roll cake filled with a tangy lemon cream. Perfect for a bright and refreshing dessert!

Ingredients

Scale
  • 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
  • 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
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line with parchment paper, leaving an overhang on the two longer sides.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Separate the eggs, placing the yolks in a large bowl and the whites in a clean, grease-free bowl.
  4. To the bowl with the egg yolks, add half of the granulated sugar (3/8 cup or 75g). Beat with an electric mixer on medium-high speed until pale yellow and thick (3-5 minutes).
  5. Gradually add the vegetable oil and milk to the egg yolk mixture, mixing on low speed until just combined. Stir in the vanilla extract and lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  7. In the bowl with the egg whites, beat the egg whites on medium speed until soft peaks form.
  8. Gradually add the remaining granulated sugar (3/8 cup or 75g) to the egg whites, beating on high speed until stiff, glossy peaks form.
  9. 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.
  10. Pour the batter into the prepared jelly roll pan and spread it evenly to the edges.
  11. Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden brown and springs back when lightly touched.
  12. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  13. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  14. Starting from one of the short ends, gently roll the cake up tightly in the towel. Let the cake cool completely in the rolled-up towel (about an hour).
  15. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  16. Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until combined.
  17. 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.
  18. Once the cake is completely cool, carefully unroll it.
  19. Spread the lemon cream filling evenly over the cake, leaving about 1/2 inch border along one of the long edges.
  20. Starting from the edge with the filling, gently reroll the cake tightly.
  21. Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to allow the filling to set.
  22. 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.

Notes

  • Make sure no egg yolk gets into the whites, or they won’t whip up properly.
  • Be careful not to overmix the cake batter.
  • Don’t overwhip the egg whites, or they will become dry and grainy.
  • Roll the cake gently to avoid cracking.
  • Make sure both the cream cheese and butter are at room temperature for the best results.
  • Sift the powdered sugar to avoid any lumps.
  • Chill the cake for at least 30 minutes to allow the filling to set.

Find it online: https://mmmflavors.com/lemon-roll-cake/