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.
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.
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.Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
This Lemon Cake Roll pairs wonderfully with:
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.
