Lemon Cream Roll Cake

Indulge in the refreshing delight of our Luscious Lemon Cream Roll Cake! This easy-to-follow recipe showcases a light sponge cake filled with a creamy lemon filling that will brighten any occasion. Perfect for family gatherings or elegant dinners, each slice offers a burst of citrusy flavor, making it an irresistible treat. Elevate your dessert game today! #LemonDessert #RollCake #BakingJoy #DessertRecipe #CitrusLove #HomemadeGoodness #SweetTreats

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Ingredients

4 large eggs

1 cup granulated sugar

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Zest of 2 lemons

1/4 cup fresh lemon juice

1 cup heavy whipping cream

1/3 cup powdered sugar

1 teaspoon lemon extract

Extra powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper, lightly greasing it.

Prepare the Batter: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes or until thick and pale. Mix in the vegetable oil and vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, lemon zest, and lemon juice.

Mix Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix!

Spread in Pan: Pour the cake batter into the prepared jelly roll pan, spreading it evenly.

Bake: Bake for 12-15 minutes or until the cake springs back when lightly pressed. A toothpick inserted should come out clean.

Cool the Cake: Once baked, remove from the oven and let it cool for about 5 minutes. Sprinkle a clean kitchen towel with powdered sugar, then invert the cake onto the towel, carefully peeling off the parchment paper. Roll the cake up in the towel starting from one short end and let it cool completely.

Make the Lemon Cream Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and lemon extract until stiff peaks form.

Unroll and Fill: Once the cake is completely cool, unroll it carefully. Spread the lemon cream filling evenly over the surface, leaving a 1-inch border around the edges.

Re-roll the Cake: Starting from one end, gently roll the cake back up, this time without the towel. Place the seam side down on a serving platter.

Chill and Serve: Dust the roll cake with additional powdered sugar, chill for at least 30 minutes to set, then slice and serve!

Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 8-10