Name: Lemon Cake Roll with Lemon Cream Cheese Filling Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup cake flour, sifted; 1/4 teaspoon salt; 1 1/2 teaspoons baking powder; Zest of 1 lemon; 1/2 cup (1 stick) unsalted butter, softened or slightly melted; 1 cup sugar; 4 large eggs; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure lemon oil or extract; 1 tablespoon fresh lemon juice; Powdered sugar for towel and cake; 1 cup heavy whipping cream; 1 package cream cheese (8 ounces), softened; 1 cup powdered sugar; Zest of 1 lemon; 5 teaspoons fresh lemon juice; 1/4 teaspoon pure lemon oil

Jump to Recipe· 4.3 from 49 reviews

If you are on the hunt for a dessert that brightens up any table with its vibrant citrus charm and light, fluffy texture, then this Lemon Cake Roll with Lemon Cream Cheese Filling Recipe is calling your name! This delightful treat combines a tender lemon-scented sponge cake rolled lovingly around a luscious, tangy lemon cream cheese filling. It’s both refreshing and indulgent, with every bite delivering that perfect balance of sweet and zesty. Whether for a casual afternoon tea or a special celebration, this cake roll is sure to become a cherished favorite in your recipe collection.

Ingredients You’ll Need

The image shows two parts: on the left, a clear glass bowl filled with smooth, creamy light yellow batter with a yellow spatula resting inside, the texture looks soft and thick, all placed on a white marbled surface; on the right, a silver baking pan filled with the same pale yellow batter spread evenly in a flat, smooth single layer, also on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple but essential ingredients, each chosen to contribute to the cake’s bright flavor, tender crumb, or creamy filling. They all come together to create a harmonious lemony masterpiece.

Cake flour: A lighter flour that ensures the cake stays delicate and soft.
Salt: Enhances all the other flavors without overpowering.
Baking powder: Gives the cake just the right lift to keep it spongy.
Lemon zest: Packs a punch of fresh, natural lemon aroma and zing.
Unsalted butter: Adds richness and moisture for a tender cake.
Sugar: Sweetens and helps create a fine, velvety texture.
Large eggs: Provide structure and help trap air for fluffiness.
Vanilla extract: Deepens the flavor profile with warm undertones.
Lemon oil or extract: Concentrates lemon flavor for an intense citrus note.
Fresh lemon juice: Lifts and brightens, adding authentic tartness.
Powdered sugar: Prevents sticking during rolling and adds a light sweetness on top.
Heavy whipping cream: Whipped to stiff peaks, it creates a light and airy filling texture.
Cream cheese: Offers a tart, creamy base for the filling, balancing sweetness beautifully.
Additional powdered sugar, lemon zest, lemon juice, and lemon oil for the filling: Amplify the creamy filling’s flavor and texture.

How to Make Lemon Cake Roll with Lemon Cream Cheese Filling Recipe

Step 1: Prepare the Pan and Dry Ingredients

Start by preheating your oven to 350 degrees. Then grease your jelly roll pan carefully and line it with parchment paper, making sure to grease and lightly flour the paper and edges. In a medium bowl, whisk together the sifted cake flour, salt, baking powder, and lemon zest until well combined. This dry mixture is key to the sunshine-hued, tender sponge we’re about to bake.

Step 2: Cream Butter and Sugar

Using a stand mixer, beat the unsalted butter and sugar together on medium speed for about one minute until the mixture becomes light and creamy. This step is essential as it incorporates air into the butter, making the cake extra fluffy and soft.

Step 3: Add Eggs and Flavorings

Next, add the eggs, vanilla extract, lemon oil, and fresh lemon juice to the creamed butter and sugar. Mix on medium speed for another two minutes until the batter is very creamy and bursting with lemon flavor. This luscious batter will be the foundation of your perfect lemon cake roll.

Step 4: Incorporate Dry Ingredients

Slowly add the dry flour mixture into the wet ingredients, mixing just long enough to combine—about 30 seconds. Be careful not to over-mix here to keep the sponge tender and light.

Step 5: Bake the Sponge Cake

Pour the batter evenly into the prepared jelly roll pan and bake in the preheated oven for 15-18 minutes. The cake should spring back when touched, and a toothpick inserted into the center should come out clean. This short baking time ensures a spongy, moist cake, perfect for rolling.

Step 6: Roll the Cake While Warm

Right after baking, run a knife around the edges of the cake and invert it gently onto a clean, powdered sugar-dusted towel. Peel off the parchment paper carefully. Trim any firmer edges to keep the roll soft all around. Sprinkle the surface lightly with powdered sugar, then start rolling the cake from the short end, towel and all, as tightly as possible. This technique helps the cake hold its shape and prevents cracking.

Step 7: Whip the Cream for the Filling

While the cake cools, whip the heavy cream in a clean bowl on high speed until stiff peaks form. This whipped cream will add airiness and lightness to the tangy cream cheese filling.

Step 8: Prepare Lemon Cream Cheese Filling

In your mixer bowl, beat the softened cream cheese until smooth and creamy, free of lumps. Add powdered sugar, lemon zest, fresh lemon juice, and lemon oil, mixing until fully integrated. Finally, gently fold the whipped cream into this mixture with a spatula, preserving the airy texture that makes the filling so special.

Step 9: Assemble the Cake Roll

Unroll the cooled cake carefully, spreading the luscious lemon cream cheese filling evenly over the surface, leaving about a half-inch border free at the edges. Then, starting at the short end again, roll the cake gently and firmly back up without the towel this time. Give the roll one last sprinkle of powdered sugar for a pretty finishing touch.

Step 10: Chill and Slice

Wrap the lemon cake roll tightly with plastic wrap and refrigerate to allow the filling to set and the flavors to meld beautifully. When ready, slice into generous servings to reveal stunning spirals of cake and filling.

How to Serve Lemon Cake Roll with Lemon Cream Cheese Filling Recipe

The image shows two slices of a yellow sponge roll cake stacked on a white plate with powdered sugar dusted on top and around the plate. Each slice has two layers: a light yellow, soft sponge cake exterior with a textured surface, and a smooth white cream filling spiraled inside. Next to the slices, there is a small metal sieve with powdered sugar. Behind the slices, the remaining roll cake is visible with the same colors and layers. The background is a white marbled texture with a blurred blue and white striped cloth and a utensil with a yellow handle. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance the visual appeal and add a fresh twist, garnish your lemon cake roll with thin lemon slices, a dusting of additional powdered sugar, or even some edible flowers like pansies or violets. A sprinkle of finely chopped pistachios can add a delightful contrast both in color and texture.

Side Dishes

This lemon cake roll pairs beautifully with a light berry compote or a serving of fresh summer berries like raspberries and blueberries. For an indulgent touch, a dollop of whipped cream or a scoop of vanilla bean ice cream adds an extra layer of creaminess that complements the tart filling perfectly.

Creative Ways to Present

For a fun twist, serve individual slices plated with a drizzle of lemon glaze or a sprinkle of toasted coconut flakes. You could also prepare mini versions of this cake roll in smaller pans for personalized desserts or elegant party treats that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover lemon cake roll in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it perfect for enjoying a little lemony indulgence anytime you want.

Freezing

You can freeze the cake roll wrapped tightly in plastic wrap and then in aluminum foil to preserve its freshness. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture and flavor.

Reheating

Because this dessert is best enjoyed chilled, it’s not ideal to reheat. Instead, simply bring it to room temperature for about 30 minutes before serving to allow the flavors to shine and the filling to soften slightly.

FAQs

Can I use regular flour instead of cake flour?

Using cake flour is recommended to keep the sponge light and tender, but if you only have all-purpose flour, you can substitute by removing 2 tablespoons of flour per cup and replacing that with cornstarch to mimic cake flour’s softness.

What if I don’t have lemon oil? Can I skip it?

Lemon oil intensifies the lemon flavor wonderfully, but it’s optional. If you don’t have it, simply use extra fresh lemon zest and juice to keep the citrus brightness in the recipe.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar-dusted towel will help keep it flexible, preventing cracks. Also, be gentle and roll as tightly as possible without forcing it.

Can I make the filling ahead of time?

You can prepare the lemon cream cheese filling a day ahead and store it covered in the refrigerator. Whip it again gently before spreading if it has thickened too much.

Is this recipe suitable for beginners?

Absolutely! The steps are straightforward, and the result is impressive even for first-time bakers. Just take your time with the rolling, and you’ll have a stunning dessert to be proud of.

Final Thoughts

Taking the time to make this Lemon Cake Roll with Lemon Cream Cheese Filling Recipe will truly delight your taste buds and impress your friends and family. The fresh lemon flavors combined with the light cake and creamy filling create a dessert that’s as beautiful as it is delicious. Give it a try—you might just find your new favorite lemony indulgence!