Few desserts are as satisfying as a fluffy, citrusy lemon cake roll. With its refreshing tang and soft, spongy texture, this dessert is perfect for any occasion—from summer picnics to cozy winter gatherings. Whether you’re baking to impress or treating yourself to something special, this lemon cake roll will deliver pure, sunny perfection. Here’s how you can create this irresistible treat at home.
Ingredients
For the Cake:
- 3 large eggs (room temperature)
- 1 cup granulated sugar (divided)
- 1 teaspoon pure vanilla extract
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1 cup heavy whipping cream (cold)
- 4 ounces cream cheese (softened)
- 1/2 cup powdered sugar (plus extra for dusting)
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Fresh berries (like raspberries or blueberries)
- Sprigs of mint
Instructions
Step 1: Prepare the Pan
Line a 10x15-inch jelly roll pan with parchment paper, ensuring the paper overhangs slightly for easy removal. Lightly grease the surface with non-stick spray or butter.
Step 2: Whip the Eggs
Using a stand mixer or hand mixer, beat the eggs on high speed for 4-5 minutes until they’re pale and tripled in volume. Gradually add 3/4 cup of the sugar, continuing to beat until creamy.
Step 3: Add Lemon and Vanilla
Gently mix in the vanilla extract, lemon juice, and lemon zest. These ingredients work together to pack the cake with citrusy goodness.
Step 4: Fold in the Dry Ingredients
Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold this dry mixture into the egg batter, taking care not to deflate the airy texture.
Step 5: Bake the Cake
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the cake springs back when lightly pressed.
Step 6: Roll While Warm
Once the cake is baked, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel, remove the parchment paper, and roll the cake up—with the towel inside—from the short end. Allow it to cool completely, rolled up, on a wire rack. This step helps set the roll shape.
Step 7: Make the Creamy Lemon Filling
While the cake cools, whip the cream until soft peaks form. Separately, beat together the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture, creating a luscious filling.
Step 8: Assemble the Cake Roll
Gently unroll the cooled cake. Spread an even layer of the filling across the surface, leaving a 1-inch border to avoid spillage. Roll the cake back up (without the towel this time) and trim the ends for a clean look.
Step 9: Chill and Garnish
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld. Before serving, dust the top with powdered sugar and garnish with fresh berries or mint, if desired.
Tips for Baking Success
- Use Room-Temperature Eggs: This creates a more stable batter and ensures maximum volume when whipping.
- Don’t Overbake: A dry cake can crack during rolling. Keep a close eye and remove it as soon as it’s done.
- Cool Completely: Rolling a warm cake with the towel is key, but filling it while it’s still hot can lead to a melted mess. Let it cool before assembly.
- Avoid Overfilling: Too much filling will ooze out when rolling. Spread just enough to cover the surface evenly.
Serving and Storing
Slice your chilled lemon cake roll into beautiful spirals and serve it on its own or alongside tea or coffee. It’s also fantastic paired with a dollop of whipped cream or a drizzle of berry coulis.
Leftovers? No problem! Wrap the roll tightly in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze slices in an airtight container, and thaw them in the fridge before serving.
This lemon cake roll is refreshing, light, and gloriously indulgent. Once you taste the burst of lemony flavor and the creamy filling, it’s bound to become a new favorite. Happy baking!
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