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Delish Lemon Cake Roll Recipes

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
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

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.