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Zesty Lemon Cream Roll Cake Recipe

Zesty Lemon Cream Roll Cake Recipe

The Zesty Lemon Cream Roll Cake Recipe is a bright and refreshing dessert loved by many.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 8
Calories 260 kcal

Ingredients
  

For the Sponge Cake

  • 4 large eggs
  • ¾ cup sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp vanilla
  • ¼ cup milk

For the Lemon Cream Filling

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup cream cheese softened

Instructions
 

Prepare the Baking Sheet

  • Line a baking sheet with parchment paper. Spread it flat to avoid wrinkles and ensure an even sponge cake texture.

Beat the Eggs and Sugar

  • Mix eggs and sugar with an electric mixer. Beat until the mixture becomes pale, fluffy, and double in size.

Add Vanilla and Milk

  • Pour in vanilla and milk. Mix gently until the mixture becomes smooth and thin without losing the air bubbles.

Add the Dry Ingredients

  • Sift flour and baking powder into the bowl. Fold carefully to keep the batter light and airy for baking.

Spread the Batter

  • Pour the batter onto the prepared sheet. Spread it evenly using a spatula to create a thin, smooth sponge layer.

Bake the Sponge

  • Bake at 350°F for 10–12 minutes. Remove when the sponge is lightly golden and springs back when touched gently.

Roll the Warm Sponge

  • Place the warm cake onto a towel. Roll it gently with the towel inside to help it hold shape without cracks.

Prepare the Lemon Cream

  • Whip cream, powdered sugar, lemon zest, lemon juice, and cream cheese until thick, smooth, and fluffy.

Unroll the Cake

  • Unroll the cooled sponge gently. Spread the lemon cream evenly on top using a spatula for a smooth layer.

Roll and Chill

  • Roll the cake again without the towel. Wrap it tightly and chill for one hour to set the creamy lemon filling.

Notes

  • Roll the cake while warm to avoid cracks.
  • Do not overbake or the sponge will get dry.
  • Add extra lemon zest for stronger lemon flavor.
  • Chill the cream before whipping for better texture.
  • Use parchment paper to lift the cake easily.
  • Dust powdered sugar on top for a neat look.
  • Keep the cake chilled until serving.
Keyword Zesty Lemon Cream Roll Cake Recipe