Luscious Lemon Cream Roll Cake with Lemon Glaze

This Luscious Lemon Cream Roll Cake is a show-stopping dessert that combines the bright, zesty flavor of lemons with a light and airy sponge cake. Filled with creamy lemon filling and topped with a tangy lemon glaze, this roll cake is as beautiful as it is delicious. Perfect for special occasions or when you’re craving something citrusy and sweet!

Prep Time

• 20 minutes

Cook Time

• 12–15 minutes

Cooling Time

• 30 minutes

Total Time

• 1 hour 5 minutes

Servings

• 8–10 servings

Ingredients

For the Cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ cup lemon juice (freshly squeezed)
• ¼ cup unsalted butter (melted)
• 1 teaspoon vanilla extract

For the Lemon Cream Filling:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 2 tablespoons lemon curd (or more to taste)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice (adjust for consistency)
• 1 teaspoon lemon zest (optional, for garnish)

Additional:

• Powdered sugar (for dusting)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) .
2. Prepare a jelly roll pan (about 15×10 inches) by lining it with parchment paper and lightly greasing it. Dust the parchment paper with a little powdered sugar to prevent sticking.

Step 2: Make the Cake Batter

1. In a large mixing bowl, beat the eggs using an electric mixer on high speed for 5 minutes , until they are thick, pale, and frothy.
2. Gradually add the granulated sugar while continuing to beat, until the mixture is fluffy and forms ribbons when the beaters are lifted.
3. In a separate bowl, whisk together the flour, salt, and baking powder.
4. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
5. Add the lemon juice, melted butter, and vanilla extract, folding until the batter is smooth and well combined.

Step 3: Bake the Cake

1. Pour the batter evenly into the prepared pan and spread it gently with a spatula to ensure an even layer.
2. Bake in the preheated oven for 12–15 minutes , or until the cake springs back when lightly touched and the edges are golden brown.

Step 4: Roll the Cake

1. Remove the cake from the oven and immediately invert it onto a clean kitchen towel sprinkled with powdered sugar.
2. Carefully peel off the parchment paper from the bottom of the cake.
3. Starting at one short end, roll the cake up tightly with the towel inside. Let it cool completely while rolled—this helps the cake hold its shape later.

Step 5: Prepare the Lemon Cream Filling

1. In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
2. Gently fold in the lemon curd until the filling is smooth and creamy. Set aside.

Step 6: Assemble the Roll Cake

1. Once the cake has cooled, carefully unroll it and remove the towel.
2. Spread the lemon cream filling evenly over the surface of the cake, leaving a small border around the edges.
3. Roll the cake back up tightly without the towel, starting at the same short end. Place the seam side down on a serving plate.

Step 7: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to achieve your desired consistency.
2. Drizzle the glaze over the top of the rolled cake, allowing it to drip slightly down the sides.
3. Garnish with lemon zest for a pop of color and extra zing.

Step 8: Serve and Enjoy

1. Slice the cake into thick pieces and serve chilled or at room temperature.
2. Store leftovers in an airtight container in the refrigerator for up to 3 days .

Pro Tips

• Lemon Curd: If you don’t have store-bought lemon curd, make your own by whisking together eggs, sugar, lemon juice, and butter over low heat until thickened.
• Prevent Cracking: Rolling the cake while it’s still warm helps prevent cracks when you unroll it later.
• Storage: Wrap the cake tightly in plastic wrap before refrigerating to keep it fresh.

Nutrition Facts (Per Serving, based on 10 servings)

• Calories: ~320 kcal
• Protein: 5g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 1g
• Sugar: 30g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This Luscious Lemon Cream Roll Cake is a delightful combination of tangy lemon and sweet cream, wrapped in a soft, spongy cake. The vibrant flavors and elegant presentation make it perfect for impressing guests or indulging yourself. Whether you’re celebrating a special occasion or simply craving something citrusy, this cake is sure to be a hit.

Ready to make this zesty, creamy masterpiece? Grab your ingredients and get ready to enjoy a slice of sunshine—it’s citrusy, creamy, and utterly irresistible!