Luscious Lemon Cream Roll Cake

This luscious lemon cream roll cake transforms simple ingredients into an elegant dessert that balances tangy citrus with sweet cream. The light sponge wrapped around smooth lemon filling creates a showstopping treat perfect for spring gatherings or whenever you need a bright flavor boost.

I first made this cake for my mother's birthday during a particularly dreary February weekend. The bright flavor immediately transported us to sunnier days, and it has since become our family's most requested celebration dessert.

• Large eggs: At room temperature bring structure and volume to the sponge
• Granulated sugar: Not only sweetens but helps create that fine texture when beaten with eggs
• All-purpose flour: Keeps the cake tender while providing necessary structure
• Baking powder: Ensures proper rise without making the cake too cakey
• Unsalted butter: Adds richness and moisture to the sponge
• Milk: Creates a perfectly tender crumb
• Vanilla extract: Balances the lemon with warm aromatic notes
• Lemon curd: Provides intense citrus flavor, consider homemade for best results
• Whipped cream: Lightens the filling and complements the tangy curd
• Lemon glaze: Adds shine and an extra layer of flavor, use fresh lemon juice for brightest taste

Step-by-Step Instructions

Prepare your workspace:

Preheat oven to 350°F and line your jelly roll pan with parchment paper. Leave extra paper hanging over the edges for easy removal later. Generously dust a clean kitchen towel with powdered sugar; it will prevent the cake from sticking when rolling.

Create the perfect batter:

Beat eggs and sugar for a full 5 minutes until pale yellow and tripled in volume. The mixture should form ribbons when the beater is lifted. This extended beating incorporates crucial air that makes your cake light and rollable.

Incorporate dry ingredients:

Sift flour and baking powder together before gently folding into the egg mixture using a large spatula. Move the spatula in a figure-eight motion, cutting through the center and around the edges to maintain as much air as possible.

Add moisture elements:

Combine melted butter, slightly cooled but still fluid, milk, and vanilla in a small bowl. Pour along the side of your mixing bowl and fold with minimal strokes until just incorporated. Overmixing at this stage will deflate your carefully created air bubbles.

Bake with precision:

Spread batter evenly in prepared pan, ensuring it reaches all corners. Bake 10-12 minutes until the surface springs back when lightly touched. A toothpick inserted should come out clean, but watch carefully as even one minute too long can dry out the cake.

Roll while warm:

Working quickly, turn the warm cake onto the prepared towel, remove parchment, and trim any crispy edges. Starting from the short end, roll the cake with the towel inside. Position the seam side down and let cool completely, about 1 hour.

Fill with care:

Gently unroll the cooled cake, leaving it on the towel. Spread a thin, even layer of lemon curd, leaving a half-inch border. Top with whipped cream that has been whipped to stiff peaks to prevent oozing.

Perfect your presentation:

Carefully reroll the cake, using the towel to guide but not include it this time. Transfer to a serving platter seam side down and refrigerate 30 minutes to set before drizzling with lemon glaze in an artistic pattern.

My absolute favorite part of making this cake is watching guests take their first bite. The way their eyes widen at the unexpected burst of lemon never fails to bring me joy. I often add a touch of lemon zest to the cake batter for even more citrus intensity.

Troubleshooting Your Roll Cake

Preventing and fixing cracks is the most common concern with roll cakes. If small cracks appear during rolling, do not worry. The filling and glaze will mask minor imperfections. For larger cracks, dust with extra powdered sugar or cover with additional glaze. The key prevention is rolling while the cake is still warm and pliable.

Storage and Make-Ahead Tips

This lemon roll cake actually improves with a few hours of chilling, which allows the flavors to meld beautifully. Store covered in the refrigerator for up to three days. For the freshest presentation, add the final glaze shortly before serving. The cake does not freeze well after filling as the texture of the whipped cream changes upon thawing.

Seasonal Variations

While classic lemon is perfect year-round, consider seasonal adaptations to showcase the best flavors. In summer, fold fresh berries into the whipped cream filling or garnish with edible flowers. During holiday seasons, add a splash of limoncello to the glaze or incorporate candied lemon peels as decoration.

Serving Suggestions

Present this elegant cake on a simple white platter to highlight its beautiful spiral pattern. Serve slightly chilled but not cold for the best flavor and texture. A light dusting of powdered sugar just before bringing to the table adds an extra touch of refinement. Pair with a cup of Earl Grey tea or a chilled glass of Prosecco for a truly memorable dessert experience.

Frequently Asked Questions

→ How do I keep the cake from cracking when rolling?

Rolling the cake while it's still warm and using a dusted kitchen towel can help prevent cracks. Ensure it's pliable before cooling.

→ Can I make the lemon curd and glaze from scratch?

Yes, homemade lemon curd and glaze can enhance the freshness and flavor of the dessert. Use fresh lemons for the best results.

→ What can I use as a dairy-free alternative?

Swap the butter for dairy-free margarine and the milk for almond or oat milk to make this cake suitable for dairy-free diets.

→ What’s the secret to a fluffy sponge cake?

Thoroughly beating the eggs and sugar creates a pale, airy mixture that’s key to a light and fluffy sponge texture.

→ Can I prepare this cake ahead of time?

Yes, you can assemble the cake a day in advance and store it in the refrigerator. Add the glaze just before serving for the best presentation.