Description
Luscious Lemon Cream Roll Cake with Lemon Glaze
When life gives you lemons, make this Lemon Cream Roll Cake!
It’s light, fluffy, and bursting with lemon flavor.
Ingredients:
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsalted butter, melted
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup lemon curd
1 cup whipped cream
1/2 cup lemon glaze (store-bought or homemade)
Directions:
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes.
Sift the flour and baking powder together, then gently fold into the egg mixture.
Add the melted butter, milk, and vanilla extract to the batter, mixing just until combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper, then roll the cake up in the towel, starting from the short end. Let it cool completely.
Unroll the cooled cake and spread the lemon curd evenly over the surface. Top with whipped cream.
Roll the cake back up tightly and place it on a serving platter. Drizzle with lemon glaze.
Slice and serve, enjoying the burst of lemony goodness!
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 290 kcal | Servings: 8 servings
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for a perfect roll cake. First, ensure all ingredients are at room temperature, especially the eggs, for maximum volume when beaten. When folding in the dry ingredients, use a gentle, sweeping motion to avoid deflating the airy egg mixture. After baking, the immediate roll in the sugared towel is crucial—it trains the cake’s “muscle memory” to prevent cracking later. When spreading the lemon curd and whipped cream, leave a 1-inch border at the far end to prevent filling from squeezing out during the final roll. Use the towel to help guide the cake into a tight, even spiral.
Serving Suggestions
For an elegant presentation, slice the cake with a warm, clean knife for neat portions. Serve each slice with a dollop of extra whipped cream, a twist of lemon zest, and a few fresh raspberries or blueberries. This cake pairs wonderfully with a cup of Earl Grey tea or a glass of sparkling Moscato. For a summer gathering, garnish the platter with edible flowers like pansies or borage.
How-to Summary
To make a Lemon Cream Roll Cake: whip eggs and sugar until fluffy, fold in dry and wet ingredients, then bake. Roll the warm cake in a sugared towel to cool. Unroll, spread with lemon curd and whipped cream, then re-roll. Finish with a drizzle of lemon glaze before slicing and serving.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can assemble the cake (without the glaze) up to one day ahead. Wrap it tightly in plastic wrap and refrigerate. Add the glaze just before serving.
My cake cracked when rolling. What went wrong? Cracking usually means the cake was overbaked and dried out, or it cooled too much before the initial roll. Ensure you bake just until springy and roll it while still very warm.
What can I use instead of lemon curd? A thick lemon buttercream or a high-quality store-bought lemon pie filling are good substitutes. For a different flavor, try raspberry or apricot jam.
How do I prevent the towel from sticking to the cake? Generously dust the clean kitchen towel with powdered sugar before placing the warm cake on it. This creates a non-stick barrier.
Can I freeze the roll cake? It’s best enjoyed fresh. Freezing can cause the whipped cream filling to become watery and the cake to lose its delicate texture upon thawing.
Common Mistakes to Avoid
- Overbeating or Underbeating Eggs: Beat eggs and sugar for a full 5 minutes until very pale and thick. This provides the cake’s structure.
- Overmixing the Batter: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough cake.
- Skipping the Warm Roll: Not rolling the cake in the towel while warm is the primary cause of cracking during the final assembly.
- Using Warm Filling: Ensure both the lemon curd and whipped cream are completely chilled. Warm filling will make the cake soggy and difficult to handle.
- Spreading Filling to the Edge: Always leave a small border to contain the filling when you roll, creating a neat spiral.
Conclusion
This Luscious Lemon Cream Roll Cake is a show-stopping dessert that balances bright, tangy flavor with a delightfully light texture. While the rolling technique may seem intimidating, following the detailed steps and avoiding common pitfalls will lead to a beautiful, crack-free result. It’s the perfect treat to bring a ray of sunshine to any table. Enjoy the process and the delicious, lemony reward!