The Lemon Cake Roll is a delightful dessert that combines light, airy sponge cake with a zesty lemon cream filling, all rolled into an elegant swirl. Perfectly balanced between sweet and tangy, this treat offers a refreshing twist to traditional cake.
Its vibrant flavor and eye-catching presentation make it ideal for spring and summer gatherings, afternoon tea, or special occasions.
The soft texture of the cake pairs beautifully with the creamy, citrusy filling, delivering a burst of sunshine in every bite. Whether homemade or served at parties, the Lemon Cake Roll is sure to impress both visually and tastefully.
Light, fluffy, and bursting with citrus flavor, this Lemon Cake Roll is a beautiful dessert made with a soft sponge cake filled with tangy lemon cream. It’s perfect for spring and summer gatherings, tea parties, or whenever you want to impress with a show-stopping treat.
Lemon Cake Roll
Description
The Lemon Cake Roll is a light, refreshing dessert featuring a soft, fluffy sponge cake infused with zesty lemon flavor and filled with a creamy lemon or vanilla whipped filling.
Rolled into a beautiful spiral, this cake is both elegant and delicious—perfect for spring gatherings, afternoon tea, or special occasions.
The bright citrus notes balance perfectly with the sweetness of the filling, making each bite feel indulgent yet fresh.
Finished with a dusting of powdered sugar or a light glaze, the Lemon Cake Roll is a delightful treat that’s as pleasing to the eyes as it is to the palate.
Ingredients
For the Lemon Cream Filling:
Optional Garnish:
Instructions
-
Start by preheating your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang on the sides to lift the cake out easily.
Lightly grease the parchment. Also, prepare a clean kitchen towel by sprinkling it generously with powdered sugar—this prevents sticking when rolling the warm cake.
-
In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 3–5 minutes, until they’re pale and thick.
Gradually add the granulated sugar, beating well after each addition. Add in the lemon zest, lemon juice, and vanilla extract. Mix just until incorporated. In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter.
Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
-
Bake for 10–12 minutes, or until the cake springs back when lightly touched and pulls away slightly from the edges. Immediately after baking, loosen the edges with a knife if needed.
Carefully invert the hot cake onto the prepared towel. Gently peel off the parchment paper.
Starting from the short end, roll the cake up with the towel inside.
Roll slowly and tightly. Allow it to cool completely on a wire rack for about 1 hour.
-
In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until combined.
In a separate chilled bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Refrigerate the filling while the cake cools.
-
Once the cake has cooled completely, carefully unroll it. Don’t worry if it has a few small cracks—those can be hidden with filling and powdered sugar later. Spread the lemon cream filling evenly over the cake, leaving a ½-inch border around the edges.
Carefully roll the cake back up, this time without the towel, and place it seam-side down on a serving platter.
Wrap loosely in plastic wrap and refrigerate for at least 1 hour to set.
-
Before serving, dust the top of the cake roll with powdered sugar, garnish with a little extra lemon zest, or add fresh berries for a pop of color. Slice with a serrated knife using a gentle sawing motion to keep the roll intact.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 80mg27%
- Sodium 200mg9%
- Total Carbohydrate 40g14%
- Dietary Fiber 1g4%
- Sugars 30g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A Lemon Cake Roll is a show-stopping dessert that’s as refreshing as it is elegant.
Made with a soft sponge cake rolled around a tangy lemon filling, it strikes the perfect balance between lightness and indulgence.
Whether you’re baking it for a summer brunch, a spring celebration, or a festive dinner, mastering this dessert can elevate your baking game. Here are essential tips and tricks to help you succeed and serve it like a pro.
Tips for the Perfect Lemon Cake Roll
- Use Room Temperature Ingredients
Allow your eggs, butter, and any dairy (like cream cheese or whipped cream) to reach room temperature before starting. This ensures better incorporation, a fluffier sponge, and a smoother filling. - Beat the Eggs Well
The volume of your cake roll depends largely on the eggs. Beat them until they triple in volume (usually 5–7 minutes), which creates a light and airy batter without chemical leaveners. - Don’t Overbake
Sponge cakes bake quickly. Overbaking can make the cake dry and crack when you roll it. Bake just until the cake springs back when lightly touched—usually about 10–12 minutes. - Roll While Warm
Immediately after removing the cake from the oven, turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up in the towel while it’s still warm. This "memory roll" prevents cracking later. - Cool Completely Before Filling
Let the rolled cake cool completely (about 30–45 minutes) before unrolling and spreading the filling. Rushing this step could lead to melted or runny filling. - Use Stabilized Whipped Cream or Cream Cheese Filling
For the lemon filling, go with a mix of lemon curd and whipped cream, or use a lemon cream cheese frosting for added richness. Avoid overly loose fillings—they can ooze out and make rolling difficult. - Chill Before Slicing
Once rolled and filled, wrap the cake in plastic and refrigerate for at least 1–2 hours. This helps it firm up, slice neatly, and hold its shape beautifully.
Serving Tricks for a Stunning Presentation
- Use a Serrated Knife
When ready to serve, use a sharp serrated knife and wipe it clean between slices to get picture-perfect cuts. - Dust with Powdered Sugar or Glaze
Top the cake with a light dusting of powdered sugar or a lemon glaze drizzle. You can also pipe rosettes of whipped cream along the top for an extra elegant touch. - Garnish with Lemon Zest & Fresh Berries
Grate fresh lemon zest over the top or serve with a side of raspberries or blueberries. Their natural tartness complements the lemon flavor beautifully. - Slice Thinly for More Servings
Lemon cake rolls are rich and flavorful, so thin slices are satisfying. A single roll can serve 10–12 people easily when sliced into ½-inch rounds. - Serve Slightly Chilled
This dessert is best served slightly chilled. It keeps the filling stable and adds a refreshing quality, especially on warmer days.
Tips for Success:
- Use room-temperature eggs for the fluffiest sponge cake.
- Don’t overbake—the cake should be springy, not dry.
- Roll the cake while it’s still warm to prevent cracking.
- If the cake cracks slightly when unrolling, use the filling to "glue" it back and cover cracks with powdered sugar.
- Chill the cake well before slicing for cleaner cuts.
Serving Suggestions:
This Lemon Cake Roll pairs wonderfully with:
- Hot tea or iced herbal drinks
- A dollop of vegan whipped topping (if making dairy-free)
- Sparkling lemonade for a refreshing twist
Storage:
- Store leftovers covered in the refrigerator for up to 3 days.
- For longer storage, you can freeze the cake roll wrapped tightly in plastic and foil for up to 1 month. Thaw in the fridge overnight before serving.
Optional Variations:
- Make it dairy-free: Use coconut cream and vegan cream cheese in the filling.
- Add berries: Mix in chopped strawberries or blueberries with the cream for added texture.
- Lemon curd swirl: Add a swirl of vegan lemon curd to the filling for extra tang.
Conclusion
A Lemon Cake Roll might seem intimidating at first glance, but with a little care and technique, it’s absolutely achievable—even for beginner bakers.
Its light, citrusy flavor and elegant swirl make it a delightful centerpiece for any dessert table. Following the key tips like properly whipping your eggs, rolling the cake warm, and chilling it before serving ensures a flawless result.
The beauty of this dessert lies not just in its taste but also in its visual appeal. With thoughtful presentation and clever garnishing, you can turn a simple lemon sponge into a bakery-worthy treat.
Whether you're celebrating a birthday, hosting afternoon tea, or just craving a bright slice of sunshine on a plate, this cake roll will never disappoint.
So roll up your sleeves (and your cake!)—you’ve got a lemony masterpiece waiting to happen.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
What is a Lemon Cake Roll?
A Lemon Cake Roll is a light, sponge-style cake filled with lemon-flavored cream or curd and rolled into a log shape.
Similar to a Swiss roll, its signature swirl makes it visually appealing, while the bright, tangy lemon flavor gives it a refreshing twist. It's ideal for spring or summer desserts.
How do I prevent the cake from cracking when rolling?
To avoid cracking, roll the cake while it's still warm using a clean kitchen towel dusted with powdered sugar. This helps the sponge "memorize" its shape.
Let it cool completely while rolled, then carefully unroll to add the filling and roll it back up. Avoid overbaking, as dry sponge is more likely to crack.
Can I make it ahead of time?
Yes! Lemon cake rolls can be made a day in advance and stored in the refrigerator. In fact, chilling it enhances the flavor and makes slicing easier. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. For longer storage, it can be frozen for up to a month.
What kind of filling works best?
The most common filling is a lemon cream cheese frosting or lemon curd mixed with whipped cream for a lighter texture.
You can also experiment with mascarpone, whipped coconut cream (for a dairy-free version), or even a thin layer of raspberry jam for a fruity twist.
