The Perfect Luscious Lemon Cream Roll Cake Recipe for Beginners

Crafting a delectable lemon cream roll cake can transport taste buds to a world of zesty, creamy delight.

Sweet memories of summer afternoons drift through my kitchen whenever I prepare this dessert.

Soft, pillowy sponge layers embrace a silky lemon-infused filling that melts with each bite.

Delicate and light, this roll cake promises an elegant twist on traditional desserts.

Whisking together simple ingredients creates magic that looks impressive yet remains surprisingly easy to make.

Bakers of all skill levels can confidently tackle this recipe and impress everyone around the table.

You’ll find yourself falling in love with every delightful slice of this tempting treat.

Luscious Lemon Cream Roll Cake – A Zesty, Soft Dessert

• Whip Up Quickly: Minimal ingredients and straightforward steps make this cake perfect for bakers with limited kitchen experience or time constraints.
• Crowd-Pleasing Dessert: The combination of tangy lemon and sweet cream creates a universally appealing flavor that delights both kids and adults.
• Impressive Presentation: Despite its simple preparation, this roll cake looks stunning and professional, making it ideal for special gatherings or unexpected guests.
• Versatile Seasonal Treat: Light and refreshing lemon profile works beautifully in spring and summer, while offering a bright flavor during colder months.

Ingredient Checklist for Lemon Cream Roll Cake

• Eggs: Essential for creating a light and fluffy sponge cake texture.
• Sugar: Provides sweetness and helps with cake's airy structure.
• Flour: The main ingredient that gives the cake its foundational structure.
• Baking Powder: Helps the cake rise and become soft and tender.

• Butter (Melted): Adds richness and moisture to the cake.
• Milk: Contributes to the cake's soft and tender crumb.
• Vanilla Extract: Enhances the overall flavor profile of the cake.

• Lemon Curd, Whipped Cream: Create a tangy and creamy filling that complements the light sponge cake.
• Powdered Sugar: Used for dusting the towel and potentially for the glaze.
• Lemon Glaze: Provides a zesty finish and additional moisture to the cake roll.

Lemon Cream Roll Cake Preparation Directions

Step 1: Warm Up the Oven

Crank your oven to a toasty 350F (175C).

Grab a jelly roll pan and dress it up with parchment paper, giving it a light spray of cooking oil to prevent any sticky situations.

Step 2: Whip Up the Magical Base

Grab your mixer and go wild with eggs and sugar.

Beat them into a fluffy cloud for about 5 minutes until they look light and dreamy.

Gently sift in flour and baking powder, folding with a delicate touch to keep all that beautiful air inside.

Step 3: Blend in Liquid Sunshine

• Melted butter
• Milk
• Vanilla extract

Mix until everything just comes together – no overmixing allowed!

Step 4: Create the Perfect Canvas

Pour your silky batter into the prepared pan, spreading it out evenly with a spatula.

Slide into the preheated oven and bake for 10-12 minutes.

The cake is ready when it springs back like a happy little trampoline when you touch it.

Step 5: Roll with Confidence

Dust a clean kitchen towel with powdered sugar.

Carefully flip the warm cake onto the towel.

Peel away the parchment paper like unwrapping a delicate gift.

Gently roll the cake inside the towel, letting it cool completely while embracing its new shape.

Step 6: Fill with Dreamy Goodness

Once the cake is cool and relaxed, unroll it carefully.

• Lemon curd
• Whipped cream

Roll the cake back up, tucking in all that creamy deliciousness.

Step 7: Final Flourish

Drizzle a tangy lemon glaze over the top, letting it cascade down the sides.

Slice into beautiful rounds and serve up a piece of zesty heaven!

Tips for Fluffy Lemon Roll Cake with Cream

• Whip eggs and sugar thoroughly for a full 5 minutes to create an airy, light sponge cake with perfect volume and soft texture.
• Use a delicate folding motion when adding flour to preserve the cake's airiness and prevent deflating the whipped eggs.
• Dust the towel with powdered sugar to prevent sticking and ensure a smooth, easy cake roll without tearing the delicate sponge.
• Roll the cake while still warm to help it maintain flexibility and prevent cracking when you add the filling later.
• Cool the cake completely before adding lemon curd and cream to prevent melting and ensure a stable, clean filling.

Fun Lemon Roll Cake Variations to Try Next

• Gluten-Free Lemon Roll: Replace wheat flour with almond or rice flour for a celiac-friendly version that maintains the cake's light texture.
• Dairy-Free Delight: Swap butter and milk with coconut oil and almond milk, creating a plant-based alternative suitable for lactose-intolerant individuals.
• Reduced Sugar Option: Use stevia or monk fruit sweetener instead of sugar, perfect for diabetic or low-carb diets while preserving the cake's delicate flavor.
• Vegan Citrus Roll: Substitute eggs with aquafaba or flax eggs, using coconut cream for filling and creating a completely plant-based dessert experience.

Ways to Present Lemon Cream Roll Cake for Brunch

• Festive Finale: Dust the lemon roll cake with powdered sugar for an elegant, snow-kissed presentation that adds a touch of sweetness.
• Fruity Flair: Garnish with fresh lemon slices, candied lemon peel, or scattered fresh berries to enhance the citrusy flavor and create a vibrant visual appeal.
• Creamy Companion: Serve alongside a dollop of extra whipped cream or a scoop of vanilla ice cream to complement the cake's zesty lemon notes and provide a cool, smooth contrast.
• Tea Time Treat: Pair with a hot cup of Earl Grey or chamomile tea, allowing the delicate cake to shine as a delightful afternoon dessert companion.

Storing Lemon Cream Roll Cake to Keep it Soft

• Store the lemon cream roll cake in an airtight container in the refrigerator for up to 3-4 days. Wrap it carefully with plastic wrap to prevent drying out and preserve its moisture.
• Slice the cake into individual portions, wrap each tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months without losing flavor or texture.
• Remove frozen cake from the freezer and let it defrost in the refrigerator overnight. This gradual thawing prevents condensation and maintains the cake's delicate structure.
• Warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, let the cake sit at room temperature for 15-20 minutes before serving to restore its soft, creamy consistency.

FAQs

• What is the secret to getting a perfect, crack-free sponge cake roll?

The key is beating eggs and sugar thoroughly for 5 minutes until light and fluffy, which creates volume and elasticity. Gently fold in dry ingredients to maintain the air bubbles and avoid overmixing.

• How do I prevent my cake from sticking to the towel when rolling?

Dust the towel generously with powdered sugar before rolling the warm cake. This creates a non-stick surface and helps the cake roll smoothly without tearing.

• Can I make this cake ahead of time?

Yes, you can prepare the cake roll a day in advance. After filling and rolling, wrap it tightly in plastic wrap and refrigerate. Add the glaze just before serving to keep the cake’s texture perfect.

Luscious Lemon Cream Roll Cake Recipe

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• Total Time: 32 minutes
• Yield: 8 1x

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Description

Silky lemon cream roll cake whispers sweet sophistication from classic French pastry kitchens. Delicate sponge layers embrace zesty cream, promising elegant dessert moments that dance between tangy brightness and smooth richness. Pastry lovers will savor each sublime slice.

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Ingredients

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Primary Cake Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon (5 milliliters) baking powder

Moisture and Flavor Ingredients:

• 1/4 cup (60 milliliters) unsalted butter, melted
• 1/4 cup (60 milliliters) milk
• 1 teaspoon (5 milliliters) vanilla extract

Filling and Topping Ingredients:

• 1/2 cup (120 milliliters) lemon curd
• 1 cup (240 milliliters) whipped cream
• 1/2 cup (120 milliliters) lemon glaze

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Instructions

1. Prepare the baking workspace by heating the oven to 350F (175C). Carefully line a jelly roll pan with parchment paper, applying a light grease to ensure easy cake removal.
2. Create a fluffy base by vigorously whisking eggs and sugar for 5 minutes until the mixture becomes pale and voluminous. Gently sift flour and baking powder into the mixture, folding with a delicate touch to maintain the airy texture.
3. Incorporate liquid ingredients by gently folding melted butter, milk, and vanilla extract into the batter, ensuring a smooth and uniform consistency without deflating the mixture.
4. Transfer the batter to the prepared pan, spreading it evenly with a smooth spatula. Bake for 10-12 minutes, watching for a golden surface that springs back when lightly pressed.
5. Immediately after removing from the oven, carefully invert the warm cake onto a powdered sugar-dusted towel. Gently peel away the parchment paper, then methodically roll the cake within the towel, allowing it to cool completely while maintaining its cylindrical shape.
6. Once entirely cooled, carefully unroll the cake. Spread a generous layer of lemon curd and whipped cream across the surface, then tightly re-roll the cake to create a perfect spiral of flavors.
7. Enhance the presentation by drizzling a vibrant lemon glaze over the top of the rolled cake. Slice into elegant portions and serve immediately to capture the cake’s delicate texture.

Notes

• Use room temperature eggs for maximum volume and fluffiness when beating the batter.
• Sift flour directly over the egg mixture to prevent lumps and ensure a smooth, light texture.
• Fold ingredients gently to maintain the air bubbles, which create the cake’s delicate, soft structure.
• When rolling the warm cake, use a clean kitchen towel dusted with powdered sugar to prevent sticking and create an even shape.
• Chill the rolled cake for 30 minutes before filling to make spreading lemon curd and cream easier and more precise.
• For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend.
• Make ahead and store in the refrigerator for up to 2 days, allowing flavors to meld and develop.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 221 kcal
• Sugar: 19 g
• Sodium: 75 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 24 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 70 mg