Lemon Cream Roll (Print Format)
Fluffy cake wrapped around creamy lemon filling. Bright and airy. Just right for warmer days and surprisingly simple to prepare.
# Ingredients:
→ Cake
01 -
Zest of 1 lemon
02 -
1 teaspoon baking powder
03 -
Powdered sugar for dusting
04 -
1 teaspoon vanilla extract
05 -
4 large eggs
06 -
2 tablespoons fresh lemon juice
07 -
1 cup all-purpose flour
08 -
3/4 cup granulated sugar
→ Lemon Cream Filling
09 -
1 teaspoon lemon extract
10 -
Zest of 1 lemon
11 -
1/4 cup powdered sugar
12 -
1 cup heavy cream
# Steps:
01 -
Set your oven at 350°F. Line a 10×15-inch jelly roll pan with parchment and grease it lightly.
02 -
Whisk the eggs and sugar until thick and pale. Stir in the vanilla. Sift the baking powder and flour together, then gently mix it into the eggs. Add the lemon juice and zest.
03 -
Spread the batter evenly in the pan and pop it in the oven. Bake for 12–15 minutes, until it feels springy.
04 -
Sprinkle a clean towel with powdered sugar, flip the hot cake onto it, remove the parchment, and roll it up with the towel inside. Let it cool completely.
05 -
Whip the heavy cream until it’s soft and fluffy. Add powdered sugar, lemon extract, and zest, and whip until stiff.
06 -
Carefully unroll the cooled cake and spread the lemon cream filling. Roll it back up (without the towel) and chill for at least an hour. Dust the top with powdered sugar before serving.
# Tips:
01 -
Roll the warm cake so it doesn’t crack.
02 -
Room-temp items work better for this.
03 -
Store in the fridge for up to 3 days, or freeze for 2 months.