When life gives you lemons, make a lemon cake roll. Using fresh lemons for cake and filling makes the cake roll so flavorful and lemony. It is a soft, light cake and the filling is really creamy because of the mixture of lemon curd, heavy cream and powdered sugar. Exactly the right balance of sweet and sour.
Tools & Equipment
- Lemon squeezer
- Medium saucepan
- Wooden Spoon
- Jelly roll 25,5x38cm/10×15-inch pan
- Stand mixer with paddle attachment
- Silicone spatula
- Kitchen towel
Recipe Tips for making Lemon Cake Roll
Start by making the lemon curd. It can cool down while you are working on the cake.
Lemon Curd: you will have leftovers. Just enjoy it on its own, use it for a further recipe or freeze it and use it for another time. Lemon curd can be stored in the fridge for 1-2 weeks, but can also be frozen for several months.





Cooking Spray: make sure to use a spray with flour, otherwise the foil will stick to the batter. An alternative is to grease and flour the foil to prevent it from sticking to the batter.
Spread into the prepared jelly roll pan: the batter will be a thin layer. Use a wooden spoon or a spatula to spread it evenly to all corners.





Roll the Cake: roll it hot. Straight from the oven, invert it on the kitchen towel, coated with plenty of powdered sugar and roll it up.





Roll Out and Roll Up: once the cake has chilled, carefully roll out the kitchen towel. The cake may stick occasionally, therefore roll it out very gently. Spread the filling, roll up again carefully but tightly and wrap in plastic foil.





Storage: Well-wrapped you can keep the cake in the fridge up to 4 days.

My Summary for Lemon Cake Roll
Difficulty: medium. Rolling up, unrolling and re-rolling the dough can be a bit of a challenge.
Taste: super lemony, delicious.
Texture: the cake itself is spongy with a light and creamy filling.
PROS: a fresh lemony cake, also perfect for dessert. Done pretty quickly.
CONS: none.
Recipe adapted from Dorothy Kern (crazyforcrust).