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Lemon Cake Roll

Alexandra Breckweg

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.

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Lemon Cake Roll

Rating: 5.0/5
( 1 voted )
Serves: 10 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Lemon Curd
  • 3 large eggs
  • 150g granulated sugar
  • Pinch of salt
  • 120ml fresh lemon juice
  • Zest of 1 large lemon
  • 60g unsalted butter, diced
 
For the Cake
  • 3 eggs
  • 150g granulated sugar
  • 30ml lemon juice
  • Zest of one lemon
  • 2g salt
  • 3g baking powder
  • 96g flour
  • 30g Powdered sugar — to help with the rolling process
 
For the Filling
  • 240g heavy cream, cold
  • 24g powdered sugar
  • 135g lemon curd

Powdered sugar — for dusting

Instructions

For the Lemon Curd
  1. In a medium saucepan, add eggs, sugar, salt, juice and zest. Whisk the ingredients until smooth.
  2. Work over low heat and stir constantly with a wooden spoon until the mixture thickens, for approximately 10-12 minutes. Turn the heat down, add the butter and stir until smooth. 
  3. Remove from heat and transfer to a glass or airtight container.
 
For the Cake
  1. Preheat oven to 178°C / 350°F degrees.
  2. Line your jelly roll pan with foil and spray with floured cooking spray.
  3. Using a stand mixer, beat the eggs at high speed for 2 minutes until foamy and dark yellow. Stir in sugar, lemon juice and zest.
  4. Whisk salt, baking powder, flour and stir into the wet ingredients until just combined.
  5. Spread the batter into all corners of the prepared jelly roll pan.
  6. Bake on center rack for 9-11 minutes.
  7. While baking, place a clean kitchen towel on a large work surface. Dust generously with powdered sugar. Once the cake comes out of the oven, immediately invert it onto your prepared kitchen towel. Carefully remove the foil.
  8. With the short end, wrap the edge of the kitchen towel around the cake. Roll tightly together and roll the cake into the towel. Allow to cool completely while rolled up, at least one hour.
  9. While the cake is cooling down, the filling can be prepared. Whisk the heavy cream and powdered sugar until stiff peaks form.
  10. Fold in the lemon curd gently. Refrigerate until ready to use.
  11. Once the cake has cooled carefully unroll the towel. Spread the lemon cream over the cake. Roll up the cake carefully but tightly and wrap it in plastic foil. Chill until the cake firms up a little, for at least an hour, overnight is best.
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Recipe adapted from Dorothy Kern (crazyforcrust).

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