Lemon Cake Roll
Lemon cake roll made with a light sponge cake and creamy lemon filling. A fresh, bakery-style dessert perfect for spring.
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ¼ cup powdered sugar for rolling towel
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs and granulated sugar until thick and pale.
- Mix in lemon zest.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gently fold dry ingredients into the egg mixture.
- Spread batter evenly in the prepared pan.
- Bake for 12–15 minutes until the cake springs back lightly.
- Lay a clean kitchen towel on the counter and dust with powdered sugar.
- Invert hot cake onto the towel and peel off parchment paper.
- Roll the cake up with the towel inside, starting from the short end.
- Cool completely on a wire rack.
- Beat cream cheese and butter until smooth.
- Add powdered sugar, lemon juice, and vanilla and mix until creamy.
- Unroll cooled cake and spread filling evenly, leaving a small border.
- Re-roll the cake without the towel.
- Wrap and refrigerate for at least 1 hour before slicing.
Notes
Roll the cake while warm to prevent cracking. Chill before slicing for clean edges.