Description
This refreshing Lemon Cake Roll is a light and fluffy sponge cake infused with bright lemon zest and juice, filled with a luscious lemon cream cheese whipped cream filling. Perfect for a spring or summer dessert, this roll cake combines delicate citrus flavors with a tender texture, beautifully rolled and dusted with powdered sugar for an elegant finish.
Ingredients
Cake
- 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
Filling
- 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
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare baking pan: Lightly grease a jelly roll pan (15 1/2″ x 10 1/2″ x 1″), then line it with parchment paper. Grease and lightly flour the paper and inside edges to ensure easy cake release.
- Combine dry ingredients: In a medium bowl, whisk together the sifted cake flour, salt, baking powder, and lemon zest. Set aside.
- Mix wet ingredients: Using a stand mixer, beat the softened butter and sugar on medium speed for about one minute until light and creamy. Add eggs, vanilla extract, lemon oil, and lemon juice, mixing on medium speed for about two minutes until well combined and aromatic.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients and mix on medium speed for about 30 seconds, just until combined. Avoid over mixing to keep the cake light.
- Bake the cake: Pour the batter into the prepared pan and bake for 15-18 minutes, or until the top is spongy and a toothpick inserted in the center comes out clean.
- Roll the cake: Run a knife around the edges to loosen. Invert the cake onto a clean, fuzz-free towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Trim the hard edges from all sides. Lightly dust the surface with powdered sugar. Beginning from a short edge, roll the cake and towel tightly together. Set aside to cool while preparing the filling.
- Whip the cream: In the stand mixer bowl, whip the heavy cream on high speed until stiff peaks form. Transfer cream to a separate bowl and refrigerate.
- Prepare cream cheese filling: In the same mixer bowl, beat the softened cream cheese on medium speed until smooth and creamy with no lumps. Add powdered sugar, lemon zest, fresh lemon juice, and lemon oil, mixing until well combined. Gently fold the whipped cream into the cream cheese mixture using a spatula until evenly incorporated.
- Fill and re-roll the cake: Carefully unroll the cooled cake. Spread the lemon cream filling evenly over the cake surface, leaving about a 1/2 inch border. Starting at the short end, gently roll the cake back up without the towel. Dust the top with powdered sugar.
- Chill and serve: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to chill the filling. Slice and serve cold.
- Store leftovers: Keep any remaining cake refrigerated, well wrapped, for up to 3 days.
Notes
- Ensure the cake is rolled while still warm to prevent cracking.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
- Lemon oil is optional but enhances the lemon flavor; substitute with additional lemon zest if unavailable.
- Allow the filling to chill thoroughly for best texture and flavor.
- Trim hard edges off the cake for a smoother roll and better presentation.
- Use only cake flour for a delicate, tender crumb.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
