Luscious Lemon Cream Roll Cake

If you’re searching for a dessert that’s light, refreshing, and utterly irresistible, look no further than this Luscious Lemon Cream Roll Cake. This elegant and fluffy cake is perfect for spring and summer gatherings, tea parties, or any time you crave a citrusy, sweet treat. Packed with zesty lemon flavor and filled with velvety cream, this dessert is sure to impress your family and friends. Learn how to make this delightful dessert step-by-step and discover why it deserves a spot in your recipe collection.

Why You’ll Love This Lemon Cream Roll Cake

• Light and Fluffy Texture: This cake is made with a soft, spongy base that rolls up beautifully without cracking, ensuring a perfectly moist dessert.
• Zesty Lemon Flavor: Fresh lemon juice and zest infuse the cake with bright citrus notes that balance perfectly with the sweet cream filling.
• Versatile Dessert: Perfect for celebrations, potlucks, or simply as a special treat at home.
• Easy to Make: With simple ingredients and straightforward instructions, even beginners can master this cake.

Ingredients You’ll Need

For the Lemon Sponge Cake:

• 4 large eggs, room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) fresh lemon juice
• Zest of 1 lemon
• 1 cup (120g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Lemon Cream Filling:

• 1 cup (240ml) heavy cream
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions for Making the Luscious Lemon Cream Roll Cake

this recipe

Step 1: Prepare the Lemon Sponge Cake

1. Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Beat the eggs: In a large bowl, use an electric mixer to beat the eggs until they are thick and pale in color, about 3-5 minutes.
3. Add sugar: Gradually add the sugar, beating on high speed until the mixture is smooth and fluffy.
4. Add lemon juice and zest: Stir in the fresh lemon juice and lemon zest until combined.
5. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
6. Fold in the dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
7. Spread the batter: Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake for 10-12 minutes or until the cake springs back when touched lightly.

Step 2: Roll the Cake

1. Prepare the towel: Lay a clean, damp kitchen towel on a flat surface and sprinkle it with a light dusting of powdered sugar.
2. Invert the cake: Once the cake is done baking, carefully invert it onto the prepared towel and remove the parchment paper.
3. Roll the cake: Starting from one end, gently roll the cake and towel together into a log shape. Let it cool completely at room temperature.

Step 3: Make the Lemon Cream Filling

1. Whip the cream: In a mixing bowl, beat the heavy cream until soft peaks form.
2. Add sugar and flavors: Add the powdered sugar, vanilla extract, lemon juice, and lemon zest, and continue beating until stiff peaks form.

Step 4: Assemble the Lemon Cream Roll Cake

1. Unroll the cake: Carefully unroll the cooled sponge cake, keeping it on the towel.
2. Spread the filling: Evenly spread the lemon cream filling over the surface of the cake.
3. Roll up the cake: Gently roll the cake back into its log shape, using the towel as a guide to help shape it.
4. Chill: Place the rolled cake seam-side down on a serving platter and chill in the refrigerator for at least 1-2 hours before slicing.

Tips for Success

• Use room temperature eggs: This helps achieve a fluffier sponge.
• Avoid overmixing: Overmixing the batter can lead to a dense cake, so be gentle when folding in the flour.
• Chill before serving: Refrigerating the roll before serving helps it set and makes slicing easier.

Serving Suggestions

Dust the finished lemon cream roll cake with powdered sugar or drizzle with a bit of lemon glaze for an added touch of sweetness. You can also garnish with lemon slices or fresh mint leaves for a beautiful presentation.

Final Thoughts

This Luscious Lemon Cream Roll Cake is the perfect balance of tangy and sweet, making it a showstopper for any gathering. Its soft, airy sponge and creamy filling are bound to delight your taste buds and leave everyone asking for seconds. Whether you serve it at a celebration or simply enjoy it with a cup of tea, this cake is sure to become a beloved favorite.

Serving and Storage Tips for Your Luscious Lemon Cream Roll Cake

Serving Tips

1. Presentation: For an elegant touch, slice the lemon cream roll cake using a serrated knife and serve it on a platter lined with parchment paper or a decorative dish. Dust with a light coating of powdered sugar or drizzle with a simple lemon glaze for a polished look.
2. Garnishes: Add a few lemon slices or fresh mint leaves on top for a burst of color and a hint of freshness.
3. Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the cake’s light, citrusy flavor. A cup of hot tea or iced lemonade pairs beautifully with this dessert.
4. Cutting Technique: Use a sharp knife that has been dipped in warm water before slicing to prevent the cake from sticking and tearing.

Storage Tips

1. Refrigeration: Store any leftover lemon cream roll cake in an airtight container in the refrigerator for up to 3-4 days. This will keep the cake fresh and maintain its creamy filling.
2. Freezing: If you want to store the cake for longer, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be kept in the freezer for up to 1 month. When ready to enjoy, let it thaw in the refrigerator for several hours or overnight before serving.
3. Serving after Storage: After refrigeration or freezing, allow the cake to come to room temperature for about 15-20 minutes before serving to enhance its flavor and texture.

Additional Tips

• Prevent Sogginess: If you’re making the cake in advance, avoid spreading too much filling all the way to the edges, as this can make the sponge soggy when stored.
• Re-roll Carefully: If the cake has been stored rolled up in the fridge, unroll it gently and re-roll it with the filling before slicing to maintain its shape and appearance.

With these serving and storage tips, you can ensure that your Luscious Lemon Cream Roll Cake stays delicious and fresh for every bite!

1. Can I make the lemon cream roll cake ahead of time? Yes, you can prepare the lemon cream roll cake a day in advance. After assembling the cake, wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to serve. This will allow the flavors to meld together and make the cake even more delicious.

2. Can I use bottled lemon juice instead of fresh lemon juice? While fresh lemon juice provides the best flavor, you can use bottled lemon juice as a substitute. However, the taste might be slightly less vibrant. If you opt for bottled juice, look for one without added sugars or preservatives for the best result.

3. How can I prevent the cake from cracking when rolling it? To prevent the cake from cracking, ensure that you don’t overbake it—bake until just set and lightly golden. When rolling, do so while the cake is still warm, but not too hot. Rolling it with a damp kitchen towel will also help it hold its shape without cracking.

4. How do I store the lemon cream roll cake to maintain its freshness? Store the lemon cream roll cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil and freeze it for up to 1 month. Thaw in the refrigerator before serving to maintain its texture and flavor.

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