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Photo of featured for Zesty Delight: Mastering the Art of Lemon Cream Roll Cake

Zesty Delight: Mastering the Art of Lemon Cream Roll Cake

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A light and zesty Lemon Cream Roll Cake perfect for any occasion.

  • Total Time: 1 hour
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Line a 15×10 inch jelly roll pan with parchment paper.
  3. Whisk together flour, baking powder, and salt in a bowl.
  4. Beat eggs and sugar in a separate bowl until light and fluffy.
  5. Fold dry ingredients into the egg mixture, then add milk and vanilla extract.
  6. Spread the batter in the prepared pan and bake for 12-15 minutes.
  7. Cool the cake slightly and then invert onto a powdered sugar-sprinkled towel; roll up.
  8. Whip heavy cream, powdered sugar, lemon juice, and zest until soft peaks form.
  9. Unroll the cooled cake, spread the filling, and roll back up without the towel.
  10. Chill for at least 30 minutes before slicing and serving.

Notes

  • Use fresh lemons for the best flavor.
  • Make sure the cake is completely cooled before filling to avoid melting the cream.
  • Author: Jenny
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 110mg