Delish Lemon Cake Roll Recipes

This lemon cake roll is a soft, sunny sponge wrapped around tangy lemon curd and a light, fluffy cream. It looks fancy (hello, swirly spiral) but it’s actually a fast bake—you’re in and out of the oven in about 11 minutes. The cake is airy, the filling is bright and creamy, and the whole thing tastes like a lemonade stand crashed into a cloud. If you’ve ever been intimidated by jelly rolls, this is the easy, forgiving one to start with.

My husband is a die-hard end-piece guy—the slightly extra-curled, powdered-sugar-heavy ends are his trophy snack. The first time I made this, he stood at the counter “evening out” the roll with a knife until we were two slices down before dinner. Now it’s our Sunday brunch dessert (yes, that’s a thing), and my little family pretty much expects lemon dust on the table and a cold slice waiting in the fridge.

How to Make It

You’re doing a quick sponge. Preheat to 350°F and line a 10×15-inch jelly roll pan with parchment, leaving little “handles.” Grease the parchment too—kindness matters.

Whip 4 large room-temp eggs with 3/4 cup sugar for a full 5–7 minutes until thick, pale, and ribbony. Don’t rush this—it’s your lift. While that’s going, whisk 3/4 cup all-purpose flour, 1/4 cup cornstarch, and a pinch of salt. Zest 2 lemons right into the eggs so the oils perfume everything.

Sift in the dry stuff and fold gently (think: clouds, not cement). In a tiny bowl, mix 2 tbsp milk, 2 tbsp neutral oil, and 1 tsp vanilla. Lighten that with a scoop of batter, then fold it back in. Spread into the pan, edge to edge. Bake 10–12 minutes—golden on top, springy in the center.

Here’s the “no cracks” move: dust a clean kitchen towel with powdered sugar, flip the hot cake onto it, peel off the parchment, then roll it up snug (short side to short side). Let it cool 30–45 minutes while you make the filling.

Filling time: beat 8 oz softened cream cheese with 1/3 cup powdered sugar, pinch of salt, and 1 tsp vanilla until silky. Beat 1 cup cold heavy cream in a separate bowl to medium peaks. Stir 3/4 cup lemon curd into the cream cheese, then fold in the whipped cream. You just made a lemon cloud.

Unroll the cooled cake, spread the filling almost to the edges (leave a little border), then roll it back up without the towel. Chill 1–2 hours. Dust with powdered sugar, slice with a serrated knife, and try not to “even it out” like my husband.

✔Ingredient Notes

– Eggs: Room temp eggs whip bigger and better. Cold eggs = sad volume and a flatter roll. Trust me, I’ve done the sad version.
– Flour + cornstarch: The cornstarch keeps things tender like cake flour. If you only have AP flour, it’ll still work—just fold gently.
– Lemon zest: Zest into the sugar or eggs so the oils bloom. Bottled lemon juice won’t give you that same sunshine vibe.
– Lemon curd: Store-bought is fine (I love a jarred shortcut). If using homemade, go slightly tart—it balances the sweet cake.
– Cream cheese + heavy cream: The combo = stable, fluffy, tangy. Skipping cream cheese? Use more whipped cream, but it’ll be softer.
– Powdered sugar: For sweetening the filling and dusting the towel—prevents sticking and gives that pretty finish.

✔Recipe Steps

1. Preheat oven to 350°F; line and grease a 10×15-inch jelly roll pan.
2. Beat 4 eggs with 3/4 cup sugar 5–7 minutes until thick and pale; add zest of 2 lemons and 1 tsp vanilla.
3. Sift and fold in 3/4 cup flour, 1/4 cup cornstarch, and pinch salt; fold in 2 tbsp milk + 2 tbsp oil (tempered with a scoop of batter).
4. Spread in pan; bake 10–12 minutes until springy; invert onto sugared towel, peel parchment, and roll up to cool 30–45 minutes.
5. Beat 8 oz cream cheese with 1/3 cup powdered sugar, pinch salt, and 1 tsp vanilla; stir in 3/4 cup lemon curd; fold in 1 cup whipped cream.
6. Unroll cake; spread filling, reroll, chill 1–2 hours; dust with powdered sugar and slice.

What to Serve It With

– Hot coffee or strong tea (Earl Grey + lemon roll = yes).
– A pile of fresh berries or a quick berry compote.
– Prosecco or sparkling lemonade if you’re in celebration mode.
– A scoop of vanilla or lemon sorbet on the side for summer vibes.

✔Tips & Mistakes

– Roll while warm. Cooling it flat = cracks later. Warm roll now, fill later.
– Don’t overbake. One extra minute dries it out. It should spring back.
– Whip those eggs long enough. The batter should leave ribbons that sit for a second.
– Fold gently. Rough mixing knocks out all the air and makes a dense cake.
– Use a sugared towel. It’s not optional unless you like peeling cake off fabric (I have cried over this).
– Chill before slicing. Fifteen impatient minutes in the freezer helps clean slices.

✔Storage Tips

Wrap the roll snugly in plastic or keep slices in a lidded container. Fridge for up to 3 days—eaten cold, it’s like an icebox lemon dream. Freeze slices (well-wrapped) for up to 2 months; thaw in the fridge. And yes, it absolutely counts as breakfast. I won’t tell.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 gluten-free blend; keep the cornstarch for tenderness. Beat eggs well for lift.
– Dairy-free: Whip full-fat coconut cream and sweeten lightly; use dairy-free “cream cheese” or skip it and add extra lemon curd.
– Flavor flips: Swap lemon curd for raspberry, passion fruit, or orange marmalade (strain chunky jams).
– Add-ins: Poppy seeds in the batter, or a thin layer of jam under the curd for a little surprise.
– Sweetness tweaks: Use 1/4 cup powdered sugar in the filling instead of 1/3, or swap in honey or maple (adds flavor, slightly looser texture).
– Citrus-heavy: Add an extra tablespoon of zest for a punchier lemony bite.

Write me the frequently asked questions and answers Delish Lemon Cake Roll Recipes in the same way as the example below.

Frequently Asked Questions

Delish Lemon Cake Roll Recipes

This light, zesty lemon cake roll wraps a tender sponge around a creamy lemon-curd filling for a bright, bakery-worthy dessert that slices beautifully.

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Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 large eggs
• ▢ 0.75 cup granulated sugar
• ▢ 2 tsp lemon zest finely grated
• ▢ 1 tbsp lemon juice fresh
• ▢ 0.75 cup all-purpose flour spooned and leveled
• ▢ 1 tsp baking powder
• ▢ 0.25 tsp kosher salt
• ▢ 0.25 cup whole milk room temperature
• ▢ 2 tbsp vegetable oil
• ▢ 1 tsp vanilla extract
• ▢ 1 tbsp unsalted butter for greasing pan
• ▢ 0.25 cup powdered sugar for towel dusting
• ▢ 4 oz cream cheese softened
• ▢ 0.25 cup powdered sugar for filling
• ▢ 1 cup lemon curd store-bought or homemade
• ▢ 0.5 cup heavy cream cold
• ▢ 1 tsp lemon zest for garnish

Instructions

Preparation Steps

• Preheat oven to 350°F. Butter a 10x15 inch jelly roll pan, line with parchment, then butter the parchment.
• Whisk flour, baking powder, and salt in a bowl. In a separate large bowl, beat eggs and granulated sugar on high until thick and pale, about 4 minutes.
• Beat in lemon zest, lemon juice, and vanilla. Gently fold in dry ingredients. Stir milk and oil together, then fold into the batter just until smooth.
• Spread batter evenly in the prepared pan. Bake until the top springs back when touched, 10 to 12 minutes.
• While the cake bakes, lay a clean kitchen towel on the counter and dust evenly with 0.25 cup powdered sugar.
• Immediately invert hot cake onto the sugared towel. Peel off parchment. Starting from a short side, roll the cake up with the towel and let cool seam-side down for 30 minutes.
• Make filling: Beat cream cheese with 0.25 cup powdered sugar until smooth. Beat in lemon curd. In a separate bowl, whip heavy cream to soft peaks, then fold into the lemon mixture.
• Unroll cake gently. Spread filling evenly, leaving a 0.5 inch border. Re-roll without the towel. Wrap and chill at least 60 minutes. Dust with more powdered sugar and garnish with lemon zest before slicing.

Notes

For neat slices, wipe the knife between cuts. The roll keeps well, covered and refrigerated, for up to 3 days. Swap lemon curd with raspberry jam for a fruity twist.