Dreamy Luscious Lemon Cream Roll Cake Recipe for Sweet Bliss

A delightful lemon cream roll cake sits at the pinnacle of sweet sophistication.

Soft, pillowy sponge embraces a velvety citrus filling that sparkles with zesty brightness.

Light and elegant, this dessert promises pure culinary joy.

Whispers of tangy lemon dance through each delicate slice, creating a symphony of flavor.

Subtle yet powerful, the cake delivers a refreshing experience that lingers pleasantly.

Crafted with precision and love, this roll transforms simple ingredients into an extraordinary treat.

You’ll adore how effortlessly this dessert becomes the star of any gathering.

Prepare to be enchanted by every magical, melt-in-your-mouth bite.

Luscious Lemon Cream Roll Cake Shopping List

• Eggs, Granulated Sugar: Provide structure and sweetness to the sponge cake, with eggs creating light and airy texture.
• Vanilla Extract, Lemon Juice: Add depth of flavor and bright citrus notes to the cake base.

• All-Purpose Flour, Baking Powder, Salt: Essential for cake's structure, rise, and balanced flavor, with flour providing the foundation.

• Heavy Whipping Cream: Creates light and fluffy texture for the cream filling, adding richness.
• Cream Cheese, Powdered Sugar: Provide creamy, smooth base for the filling with balanced sweetness.
• Lemon Curd, Lemon Zest: Deliver intense lemon flavor and bright citrusy notes throughout the filling.

• Powdered Sugar, Fresh Lemon Zest or Slices: Adds visual appeal and extra burst of lemon flavor, creating elegant finishing touch.

Bake Lemon Cream Roll Cake Like a Star

Step 1: Prepare Oven and Pan

Warm up the oven to a cozy 350F. Grab a jelly roll pan and give it a generous butter massage. Dress the pan with parchment paper, then butter the paper’s surface for extra smooth release.

Step 2: Whip Up Golden Cake Base

• Egg yolks
• Granulated sugar
• Vanilla extract
• Lemon juice
• Flour
• Baking powder
• Salt
• Egg whites

Beat egg yolks and sugar until they transform into a fluffy cloud. Splash in vanilla and lemon juice, mixing until harmonious. In a separate bowl, sift dry ingredients together. Gradually introduce dry mix to yolk mixture, creating a silky batter.

Whip egg whites into stiff mountain peaks. Tenderly fold whites into batter, keeping the airiness intact.

Step 3: Bake Sunshine Cake

Pour batter into prepared pan, spreading it like smooth sunshine. Slide into oven and bake for 10-12 minutes. The cake is ready when it bounces back with a gentle touch.

Step 4: Create Cake Roll Magic

While cake is warm, flip it onto a towel dusted with powdered sugar. Peel off parchment paper. Gently roll cake with towel from short end. Let it cool completely in its curled embrace.

Step 5: Craft Lemon Cream Filling

• Heavy whipping cream
• Cream cheese
• Powdered sugar
• Lemon curd
• Lemon zest

Whip cream into soft peaks. In another bowl, blend cream cheese, sugar, lemon curd, and zest until smooth. Fold whipped cream into mixture with gentle strokes.

Step 6: Assemble Creamy Masterpiece

Carefully unroll cooled cake. Spread lemon cream filling edge to edge. Re-roll cake without towel, placing seam-side down on serving plate.

Step 7: Chill and Beautify

Refrigerate cake for one hour to let flavors mingle. Before serving, dust with powdered sugar. Sprinkle with extra lemon zest or add delicate lemon slices for a stunning finish.

Bright Ideas for Lemon Cream Roll Cake

• Master the Egg Separation: Ensure zero yolk in whites when separating eggs to achieve perfect meringue-like texture for a light, airy sponge cake.
• Prevent Cake Cracking: Roll the warm cake immediately in a powdered sugar-coated towel to maintain flexibility and prevent unsightly cracks during cooling.
• Whip Cream Strategically: Beat heavy cream to soft peaks, not stiff, for a silky smooth lemon cream filling that spreads easily and maintains delicate texture.
• Control Moisture Balance: Pat lemon zest dry before adding to prevent excess liquid in the cream filling, ensuring a stable and creamy consistency.
• Chilling is Crucial: Refrigerate the rolled cake for at least one hour to help the filling set and enhance the cake's flavor melding and structural integrity.

How to Store That Lemon Cream Roll Cake

• Store the lemon cream roll cake in an airtight container in the refrigerator for up to 3-4 days. Wrap it tightly with plastic wrap to prevent drying out and absorbing other flavors.
• Carefully wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for best quality and texture.
• Transfer the frozen cake to the refrigerator overnight. Allow it to slowly defrost to maintain its creamy texture and prevent condensation.
• Enjoy the cake chilled or let it sit at room temperature for 15-20 minutes before serving to soften the cream filling and enhance the flavors.

Pairings for Lemon Cream Roll Cake Moments

• Sip on a chilled glass of sparkling elderflower lemonade that complements the cake's zesty lemon flavor and provides a light, effervescent counterpoint to the creamy filling.
• Choose a crisp Pinot Grigio or Sauvignon Blanc with citrusy undertones that will elegantly match the cake's bright lemon notes and cleanse the palate between bites.
• Brew a delicate Earl Grey tea with its subtle bergamot essence, which adds a sophisticated layer of citrus flavor that beautifully enhances the lemon cream roll cake's delicate profile.
• Add a small scoop of lemon sorbet alongside the cake to intensify the citrus experience and provide a refreshing, palate-cleansing element that echoes the cake's vibrant taste.

Try These Variations for Lemon Cream Roll Cake

• Gluten-Free Lemon Roll Cake: Replace wheat flour with almond flour or gluten-free flour blend for those with wheat sensitivities or celiac disease.
• Dairy-Free Dream Roll: Substitute cream cheese with coconut cream and use dairy-free whipped topping to create a lactose-free version suitable for dairy-restricted diets.
• Low-Sugar Citrus Sensation: Swap granulated sugar with monk fruit sweetener or stevia, and use sugar-free lemon curd to reduce overall sugar content for diabetic-friendly options.
• Vegan Zesty Roll: Create an egg-free version using aquafaba instead of eggs, plant-based cream cheese alternative, and coconut whipped cream for a completely plant-based dessert.

Lemon Cream Roll Cake That’s a Crowd Favorite

• A Lemon Cream Roll Cake Adventure
• This dessert transforms simple ingredients into an impressive treat without demanding professional baking skills. Home cooks can master this recipe with minimal effort and maximum deliciousness.
• Zesty lemon cream filling paired with delicate sponge cake creates a vibrant dessert that tantalizes taste buds. Each slice promises a refreshing, light experience that appeals to both kids and adults.
• Perfect for summer gatherings, bridal showers, or weekend brunches. The elegant roll cake looks sophisticated yet requires surprisingly straightforward preparation techniques that will wow your guests.
• Prepare the cake in advance and refrigerate, allowing busy hosts to plan dessert ahead of time. Minimal last-minute stress means more enjoyment and relaxation during special occasions.

Luscious Lemon Cream Roll Cake Recipe

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4.7 from 28 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Creamy lemon roll cake whispers sweet summer memories with its delicate swirl of zesty brightness. Silky filling and tender sponge dance together, inviting you to savor each delightful slice of pure citrus elegance.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• ½ cup (100 g) granulated sugar
• ½ cup (65 g) all-purpose flour
• 1 cup (240 ml) heavy whipping cream
• 4 ounces (115 g) cream cheese

Liquid Ingredients:

• ¼ cup (60 ml) fresh lemon juice
• 3 tablespoons lemon curd
• 1 teaspoon vanilla extract

Flavor and Seasoning Ingredients:

• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (60 g) powdered sugar
• 1 teaspoon lemon zest

Garnish:

• Powdered sugar
• Lemon zest or slices (optional)

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Instructions

1. Prepare the oven environment by heating to 350F (175C). Coat a 10×15-inch jelly roll pan with grease, line with parchment paper, and apply an additional layer of grease.
2. Whisk egg yolks and sugar until they transform into a pale, voluminous mixture. Incorporate vanilla extract and lemon juice, blending thoroughly.
3. Sift flour, baking powder, and salt into a separate container. Gradually introduce dry ingredients into the yolk mixture, stirring until achieving a silky consistency.
4. Create a meringue-like texture by whipping egg whites until they form stiff, glossy peaks. Delicately integrate the whipped whites into the batter, maintaining its airiness through three gentle folding motions.
5. Transfer the batter into the prepared pan, ensuring an even distribution. Bake for 10-12 minutes until the surface springs back upon light touch.
6. Immediately after baking, invert the warm cake onto a powdered sugar-dusted kitchen towel. Carefully peel away the parchment paper and gently roll the cake with the towel from its short edge. Allow complete cooling while maintaining the rolled shape.
7. Whip heavy cream until soft peaks emerge. In a parallel process, blend cream cheese, powdered sugar, lemon curd, and lemon zest until smooth and uniform.
8. Fold the whipped cream into the cream cheese mixture, creating a light, harmonious filling.
9. Unroll the cooled cake and spread the lemon cream filling evenly across its surface. Carefully re-roll the cake without the towel, positioning it seam-side down on a serving platter.
10. Refrigerate the assembled roll cake for a minimum of one hour to stabilize the filling. Before serving, dust with powdered sugar and garnish with delicate lemon zest or elegant lemon slices.

Notes

• Ensure egg whites are whipped to stiff peaks for maximum cake volume and lightness, which creates a delicate, airy texture.
• Use room temperature ingredients to help achieve smoother batter and more even mixing, preventing potential lumps or uneven incorporation.
• Dust the kitchen towel with powdered sugar generously to prevent the warm cake from sticking during the initial rolling process, making the technique smoother.
• Fold egg whites gently using a figure-eight motion to maintain the delicate air bubbles, preserving the cake’s soft, pillowy structure.
• For gluten-free adaptation, replace all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender crumb.
• Reduce sugar content by substituting half the granulated sugar with a natural sweetener like stevia for a lighter, less caloric dessert option.
• Chill the cream cheese mixture before folding in whipped cream to ensure a stable, creamy filling that holds its shape beautifully.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 22 g
• Sodium: 100 mg
• Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 100 mg