Lemon Cake Roll Recipe

Is life giving you lemons?! Celebrate with a bright, tangy lemon dessert! Sweet, tart, and delicious, my LEMON CAKE ROLL is the perfect way to end a spring or summer meal!

I’m a fan of cake rolls. I love the versatility of being able to use the same cake roll recipe and fill it with whatever I’m craving or what happens to be in season. Recently when Florida Strawberries were in the season I made this same cake recipe, but filled it with fresh strawberries and Mascarpone cream! It was so good and inspired me to change things up a bit for a refreshingly tangy cake roll filled with my Luscious Lemon Curd recipe and cream cheese.

I know making a cake roll can be intimidating, so I’m sharing step-by-step photos to walk you through the process. It really isn’t as hard as it looks… Preheat oven to 375 degrees F. Line a 15 1/2 x 10 1/2 jelly roll pan with parchment paper. Let it hang over the sides.
In a small bowl, combine 3/4 cup all-purpose flour, 1 teaspoon double-acting baking powder, and 1/2 teaspoon salt. Whisk to incorporate. Set aside
Whisk 4 egg whites using the whisk attachment and the mixer at high speed until soft peaks form; 1-2 minutes.

Slowly add in 1/3 cup sugar and whisk at high speed until glossy and stiff peaks form. About 2-3 minutes but time will vary depending on the speed of your mixer. Watch closely. You don’t want the eggs to get dull-looking and dry. Set aside.

Clean off your whisk attachment, and use it once again to beat on high speed the 4 egg yolks in a separate bowl until thick and lemon yellow in color. About 5 minutes. Slowly sprinkle in 1/2 cup sugar and 1/2 teaspoon vanilla extract.

Continue beating on high speed until ribbons form on the egg mixture when it drips back into the bowl.

Sprinkle flour mixture over yolks and mix until just combined. Gently add beaten whites on top of the flour mixture and gently fold the mixture to blend until combined and evenly colored.

Spread batter into prepared pan and level.

Bake in a preheated 375 degree F oven for 12-15 minutes or until top springs back when lightly pressed.
While the cake is baking, sprinkle a kitchen towel, generously, with confectioner’s sugar.

Immediately invert hot cake onto towel and carefully remove parchment paper.

Cut off crispy edges if you prefer and carefully roll up cake and towel from short end. Not too tightly.

Cool cake completely then carefully unroll and spread with 4 ounces cream cheese all the way to the edges and sprinkle with a little confectioner’s sugar to cover the cheese. Top the cheese with 1 cup Luscious Lemon Curd and distribute evenly in a thin layer.

Carefully roll cake in the same direction as before. Sprinkle with confectioner’s sugar and enjoy!

Cake rolls make an impressive presentation, no doubt, but the real beauty is in the taste! The light, sweet flavor of the sponge cake paired with fresh, tangy lemon curd will have you making this cake again and again!

Lemon Cake Roll Recipe

Life giving you lemons?! Celebrate with a bright, tangy lemon dessert! Sweet, tart, and delicious, my Lemon Cake Roll is the perfect way to end a spring or summer meal.

Print Recipe Rate Recipe

Servings: 8 servings

Calories: 299kcal

Author: Life Tastes Good

Ingredients

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 eggs separated room temperature
• ⅓ cup granulated sugar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• 4 ounces cream cheese
• 1 cup Luscious Lemon Curd

Instructions

• Preheat oven to 375 degrees F. Line a 15 1/2 x 10 1/2 jelly roll pan with parchment paper. Let it hang over the sides.
• In a small bowl, combine 3/4 cup all-purpose flour, 1 teaspoon double acting baking powder, and 1/2 teaspoon salt. Whisk to incorporate. Set aside
• Whisk 4 egg whites using the whisk attachment and the mixer at high speed until soft peaks form; 1-2 minutes. Slowly add in 1/3 cup sugar and whisk at high speed until glossy and stiff peaks form. About 2-3 minutes but time will vary depending on the speed of you mixer. Watch closely. You don't want the eggs to get dull looking and dry. Set aside.
• Clean off your whisk attachment, and use it once again to beat on high speed the 4 egg yolks in a separate bowl until thick and lemon yellow in color. About 5 minutes. Slowly sprinkle in 1/2 cup sugar and 1/2 teaspoon vanilla extract. Continue beating on high speed until ribbons form on the egg mixture when it drips back into the bowl.
• Sprinkle flour mixture over yolks and mix until just combined. Gently add beaten whites on top of the flour mixture and gently fold mixture to blend until combined and evenly colored.
• Spread batter into prepared pan and level. Bake in preheated 375 degree F oven for 12-15 minutes or until top springs back when lightly pressed.
• While the cake is baking, sprinkle a kitchen towel, generously, with confectioner's sugar.
• Immediately invert hot cake onto towel and gently remove parchment paper. Cut off crispy edges and carefully roll up cake and towel from short end. Not too tightly.
• Cool cake completely then carefully unroll and spread with 4 ounces cream cheese all the way to the edges and sprinkle with a little confectioner's sugar to cover the cheese. Top the cheese with 1 cup Luscious Lemon Curd and distribute evenly in a thin layer.
• Carefully roll cake in the same direction as before. Sprinkle with confectioner's sugar and enjoy!

Nutrition

Calories: 299kcal | Carbohydrates: 47g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 235mg | Potassium: 112mg | Sugar: 38g | Vitamin A: 310IU | Calcium: 50mg | Iron: 1mg

Tried this recipe?Snap a pic and upload to your pin and let me know what you thought!

Pick up some fresh strawberries and make my Strawberry Jelly Roll Cake too!