Description
A delightful lemon cake roll filled with creamy lemon filling, perfect for celebrations and bringing joy to your gatherings.
Ingredients
Scale
- 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 extract
- 1 tablespoon fresh lemon juice
- Powdered sugar for towel and cake
- 1 cup heavy whipping cream
- 1 softened package cream cheese (8 ounces)
- 1 cup powdered sugar
- Zest of 1 lemon
- 5 teaspoons fresh lemon juice
- 1/4 teaspoon pure lemon oil
Instructions
- Whisk together the sifted cake flour, salt, baking powder, and lemon zest in a medium bowl and set aside.
- Combine the softened butter and sugar in a stand mixer. Beat on medium speed for about one minute until light and creamy.
- Add the eggs, vanilla, lemon oil, and lemon juice to the mixing bowl. Continue mixing on medium speed for about two minutes until the mixture is smooth and lemony.
- Gradually add the dry ingredients and mix for about 30 seconds, just until incorporated. Avoid over mixing.
- Pour the batter into the prepared jelly roll pan. Bake for approximately 15-18 minutes, or until the cake is spongy on top, and a toothpick inserted into the center comes out clean.
- Run a knife around the edges of the cake roll. Invert the cake onto a clean, fuzz-free towel generously sprinkled with powdered sugar. Carefully peel off the parchment paper.
- Trim off the hard edges of the cake using a sharp knife. Lightly sprinkle the surface with additional powdered sugar.
- Starting from a short end, roll the cake up tightly with the towel, creating a spiraled shape. Set aside to cool.
- Whip heavy cream in a stand mixer on high speed until stiff peaks form. Transfer the whipped cream to a separate bowl, and refrigerate it while preparing the rest of the filling.
- Beat the softened cream cheese until light and creamy, ensuring there are no lumps.
- Add powdered sugar, lemon zest, fresh lemon juice, and lemon oil to the cream cheese. Mix on medium speed until well combined.
- Fold in the whipped cream with a spatula until everything is combined.
- Unroll the cake carefully, spreading the filling over the surface, leaving about 1/2″ from the edges.
- Roll the cake back up, removing the towel slowly, and sprinkle the outer layer lightly with powdered sugar.
- Cover the roll with plastic wrap and refrigerate to allow the filling to chill. Slice and serve.
Notes
Be careful when rolling the cake; do so while it’s still warm to avoid cracking. Using powdered sugar on the towel prevents sticking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon cake roll, lemon dessert, homemade cake
