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Lemon Cake Roll

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 slices
Calories 350
A light and fluffy lemon-flavored cake rolled with a creamy lemon filling, perfect for a delightful dessert.

Ingredients

Cake Batter

  • 1 cup cake flour (sift before measuring)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 lemon lemon zest
  • 1/2 cup unsalted butter (softened or slightly melted)
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon 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)
  • 1 cup powdered sugar
  • 1 lemon lemon zest
  • 5 teaspoons fresh lemon juice
  • 1/4 teaspoon pure lemon oil

Instructions 

  • Preheat oven to 350°F (175°C). Lightly grease a jelly roll pan, line with parchment, and flour.
  • Mix dry ingredients: flour, salt, baking powder, and lemon zest. Beat butter and sugar until creamy, add eggs, vanilla, lemon oil, and lemon juice. Combine with dry ingredients.
  • Pour batter into prepared pan and bake for 15-18 minutes. Cool slightly, invert onto a powdered sugar-dusted towel, peel parchment, trim edges, and roll into a towel.
  • Whip heavy cream until stiff peaks form. Beat cream cheese with powdered sugar, lemon zest, lemon juice, and lemon oil. Gently fold in whipped cream.
  • Unroll the cake, spread filling over, then re-roll tightly. Chill, then slice and serve with powdered sugar.

Notes

Ensure not to overmix the batter to keep the cake light and fluffy.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: lemon