Lemon Cake Roll: A Refreshing and Elegant Dessert
When it comes to creating a dessert that combines elegance and refreshing citrus flavor, a Lemon Cake Roll stands out as a perfect choice. This dessert not only looks visually stunning, but it also provides a balance of lightness and richness that is sure to please everyone. The soft, spongy cake, infused with fresh lemon zest, is complemented by a creamy, tangy filling that adds depth and smoothness. The cake’s light texture combined with the rich, zesty lemon flavor makes it an unforgettable treat that’s ideal for any occasion. Whether you’re hosting a gathering, celebrating a special event, or simply craving something delicious, this Lemon Cake Roll will exceed expectations.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Cake, Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake Roll:
- 1 cup cake flour (sifted before measuring)
- 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 lemon extract
- 1 tablespoon fresh lemon juice
- Powdered sugar, for dusting the towel and cake
For the Filling:
- 1 cup heavy whipping cream
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- Zest of 1 lemon
- 5 teaspoons fresh lemon juice
- 1/4 teaspoon pure lemon oil (optional, for extra lemony flavor)
Instructions
- Step 1: Preparing the Cake Roll
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). This ensures that the oven is hot enough to bake the cake evenly.
- Prepare the pan: Lightly grease a jelly roll pan (15 1/2″ x 10 1/2″ x 1″), and line it with parchment paper. Grease and flour the paper to prevent the cake from sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the sifted cake flour, salt, baking powder, and lemon zest. The zest will give the cake a fragrant lemon aroma as it bakes, filling your kitchen with an inviting scent.
- Cream butter and sugar: In the bowl of a stand mixer, beat the softened butter and sugar on medium speed for about one minute. The mixture should become light and fluffy. This step incorporates air into the batter, making the cake light and tender.
- Add eggs and flavorings: Add the eggs, vanilla extract, lemon oil (or lemon extract), and fresh lemon juice to the butter mixture. Mix for about two minutes, or until the mixture becomes smooth and creamy.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed for about 30 seconds, just until the flour is incorporated. Be careful not to overmix, as this can cause the cake to become dense.
- Bake the cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 15-18 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. The cake should feel soft and springy to the touch.
- Cool the cake: Immediately after removing the cake from the oven, run a knife around the edges to loosen it from the pan. Invert the cake onto a clean towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Trim off the hard edges of the cake and lightly sprinkle the top with more powdered sugar. Allow the cake to cool.
Step 2: Preparing the Filling
- Whip the cream: In the bowl of a stand mixer, whip the heavy cream on high speed until stiff peaks form. Once whipped, transfer the cream to a separate bowl and refrigerate it to keep it cold.
- Cream the cream cheese: In the same stand mixer bowl, beat the softened cream cheese on medium speed until it becomes smooth and creamy. Make sure there are no lumps remaining. Add the powdered sugar, lemon zest, fresh lemon juice, and lemon oil (if using). Mix until everything is well combined.
- Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream. This step ensures a light and fluffy filling.
Step 3: Assembling the Cake Roll
- Unroll the cake: Once the cake has cooled, carefully unroll it from the towel. Spread the lemon filling evenly over the surface of the cake, leaving about 1/2-inch border around the edges.
- Roll the cake: Starting at one short end, gently roll the cake back into a log. Be sure to roll it tightly, but not too tight, to prevent the filling from spilling out.
- Chill and serve: After rolling the cake, cover it with plastic wrap and refrigerate it for at least one hour to allow the filling to set. Once chilled, slice the roll into individual portions. You can dust the top with additional powdered sugar before serving for an extra touch of elegance.
Notes
- Adjusting tartness: If you prefer a more tangy lemon flavor, feel free to add a little extra lemon juice or lemon zest to the cake and filling. The recipe is versatile enough to allow for adjustments based on your taste.
- Lemon oil substitution: If you don’t have lemon oil, you can substitute it with lemon extract. If you don’t have lemon extract either, simply omit it; the cake will still taste delicious with just the zest and juice.
- Dairy-free option: For a dairy-free version, use coconut cream in place of the heavy cream, and a dairy-free cream cheese alternative in place of the cream cheese. This will result in a lighter cake with a different flavor but still a delicious treat.
- Serving suggestions: The Lemon Cake Roll is perfect on its own, but it also pairs wonderfully with fresh berries like strawberries, raspberries, or blueberries. You could also serve it with a dollop of whipped cream for added richness.
- Storage: If you have any leftovers, store the cake roll in an airtight container in the refrigerator for up to three days. The cake will keep its freshness for about two days, after which the texture of the sponge may begin to change.