Weekend agos, I stopped by a friend’s brunch party where someone brought a store-bought lemon loaf cake. It looked nice enough, but once sliced, it was dry and overly sweet—missing that fresh citrus kick you’d expect. That little disappointment had me thinking about how lemon desserts should taste. Bright, creamy, refreshing.

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Back home, I pulled out a few lemons and went with something softer, more nostalgic: a lemon roll cake. The sponge turned out tender and flexible, just enough to wrap around a generous layer of silky lemon cream.

It was the kind of dessert that disappears slice by slice—no forks left idle. I brought a few leftovers to a neighbor the next morning, and they asked for the recipe before their second bite.

Short Description

This Luscious Lemon Cream Roll Cake features a tender sponge filled with lemon cream and finished with a glossy lemon glaze. It’s light, bright, and the perfect showstopper for spring and summer gatherings.

Key Ingredients

4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup lemon juice (freshly squeezed)
¼ cup unsalted butter (melted)
1 teaspoon vanilla extract
Powdered sugar (for dusting)
Lemon zest (for garnish)

For Lemon Glaze:

1 cup powdered sugar
2 tablespoons lemon juice

For Filling (use lemon cream or lemon curd):

Store-bought or homemade lemon curd, or a lemon mascarpone cream

Tools Needed

15×10-inch jelly roll pan
Electric mixer
Mixing bowls (2-3)
Whisk
Rubber spatula
Parchment paper
Clean kitchen towel
Cooling rack
Offset spatula (optional for spreading cream)

Cooking Instructions

Step 1: Prep the pan and oven
Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, then lightly grease the paper to prevent sticking.

Step 2: Whip the eggs and sugar
In a large bowl, beat the eggs using an electric mixer on high speed until thick, pale, and tripled in volume—about 5 minutes. Gradually add granulated sugar while beating, ensuring it’s fully incorporated and fluffy.

Step 3: Combine the dry ingredients
In a separate bowl, whisk together the flour, salt, and baking powder. Gently fold the dry mix into the egg mixture in batches. Be careful not to deflate the batter—use a light hand and a spatula.

Step 4: Add the wet ingredients
Fold in lemon juice, melted butter, and vanilla extract until smooth. The batter should remain light and airy but well combined.

Step 5: Bake the cake
Pour the batter into your prepared pan and spread it evenly. Bake for 12–15 minutes or until the cake springs back when lightly pressed. The top should be a light golden color.

Step 6: Roll the cake while warm
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment.

Starting at a short edge, roll the cake (with the towel inside) into a tight spiral. Allow it to cool completely in this shape.

Step 7: Make the lemon glaze
Whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth and pourable. Set aside.

Step 8: Fill and reroll the cake
Once cooled, gently unroll the cake. Spread a generous layer of lemon cream or lemon curd across the surface. Carefully reroll the cake (this time without the towel).

Step 9: Glaze and garnish
Transfer the cake seam-side down to a serving platter. Drizzle with lemon glaze, letting it cascade over the sides. Finish with a sprinkle of lemon zest for brightness.

Why You’ll Love This Recipe

– Light and airy texture that melts in your mouth

– Bright, refreshing citrus flavor from real lemon juice

– Elegant appearance with minimal effort

– Versatile—perfect for brunches, birthdays, or afternoon tea

– Easily customizable with different fillings or toppings

– No fancy equipment required—just a pan, mixer, and love for lemon

Mistakes to Avoid & Solutions

Overbeating the flour into the eggs
→ Overmixing can deflate the batter. Gently fold the flour mixture until just combined.

Not preparing the pan properly
→ Always grease and line your pan. Otherwise, the sponge will stick and tear when flipped.

Rolling the cake too late
→ If you wait until it’s cool, it may crack. Roll it while still warm and pliable.

Using bottled lemon juice
→ Freshly squeezed juice offers brighter flavor and aroma. Avoid store-bought juice for best results.

Filling while cake is warm
→ Let the cake cool completely before adding filling, or it will melt and seep out.

Serving and Pairing Suggestions

– Serve chilled or at room temperature as a light dessert

– Pair with iced mint tea or a sparkling lemonade

– Add a side of whipped cream or fresh berries

– Perfect centerpiece for brunch buffets or garden parties

– Slice into even rounds for elegant plating at dinner gatherings

Storage and Reheating Tips

Refrigerator: Wrap the cake in plastic wrap or place in an airtight container. Store up to 3 days.

Freezer: Freeze the whole roll (unglazed) tightly wrapped in two layers of plastic and one layer of foil. Keeps up to 1 month. Thaw overnight in the fridge before glazing.

Do not microwave: The glaze and cream will melt. Enjoy chilled or let it sit at room temperature for 15–20 minutes before serving.

FAQs

1. How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still warm and flexible. Don’t wait until it cools down.

2. Can I use store-bought lemon curd for the filling?
Yes! Store-bought lemon curd works great and saves time. Just make sure it’s thick and chilled before spreading.

3. What if I don’t have a jelly roll pan?
Use a large rimmed baking sheet with similar dimensions (15×10 inches). Avoid pans that are too small or the cake may be too thick to roll.

4. Can I make this cake ahead of time?
Absolutely. You can prepare the rolled and filled cake a day in advance. Glaze it just before serving for best presentation.

5. Is it possible to make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Make sure it includes xanthan gum for structure.

Tips & Tricks

– Dust your kitchen towel generously with powdered sugar to prevent sticking.

– Chill the lemon cream before spreading—it makes rolling easier.

– Use a serrated knife to slice cleanly without smashing the roll.

– If your glaze is too thick, add ½ teaspoon lemon juice at a time to loosen.

– Use a microplane zester to get fine lemon zest with no bitter pith.

Recipe Variations

Berry Lemon Roll
Fold ½ cup mashed raspberries or strawberries into your lemon cream before spreading. The berry tang balances the citrus beautifully.

Lemon-Blueberry Roll Cake
Add ½ cup fresh or thawed blueberries into the batter before baking. Bake for 2 extra minutes if needed, then proceed as usual.

Cream Cheese Filling
Swap lemon cream with a whipped cream cheese mixture:

– 8 oz softened cream cheese

– ¼ cup powdered sugar

– 1 tablespoon lemon juice

– Whip until smooth and spreadable

Coconut-Lemon Twist
Add ¼ teaspoon coconut extract to the glaze and sprinkle toasted coconut flakes over the top. Adds tropical flair and crunch.

Mini Lemon Roll Cakes
Bake in a smaller pan or cut the large cake into thirds before rolling to make individual rolls. Adjust baking time to 9–10 minutes.

Final Thoughts

Some cakes are made for quiet afternoons—the kind you slice slowly and enjoy with the windows open. This one fits right in. It’s light but full of flavor, bright without being sharp, and easy enough to pull together on a whim.

Once you’ve made it, you start to notice how people respond to it. No one rushes. They take their time with each bite. That’s when you know it hit the right notes—sweet, tart, soft, and satisfying. Keep a few lemons around. This cake might become your answer to everything from Sunday guests to midweek pick-me-ups.

Luscious Lemon Cream Roll Cake With Lemon Glaze

This Luscious Lemon Cream Roll is a light sponge filled with lemon cream and topped with a glossy lemon glaze—perfect for spring and summer gatherings.

Print Recipe Pin Recipe

Ingredients

4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup lemon juice freshly squeezed
¼ cup unsalted butter melted
1 teaspoon vanilla extract
Powdered sugar for dusting
Lemon zest for garnish
1 cup powdered sugar
2 tablespoons lemon juice
Store-bought or homemade lemon curd or a lemon mascarpone cream

Instructions

Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
Beat eggs on high speed for 5 minutes until thick, pale, and tripled in volume. Gradually add sugar while beating until fully combined and fluffy.
In a separate bowl, whisk flour, salt, and baking powder. Gently fold the dry mix into the egg mixture using a spatula, keeping the batter light.
Fold in lemon juice, melted butter, and vanilla extract until smooth and well blended, without deflating the batter.
Pour batter into the prepared pan and spread evenly. Bake for 12–15 minutes until lightly golden and the cake springs back when pressed.
Turn the warm cake onto a towel dusted with powdered sugar. Peel off the parchment. Starting from a short side, roll the cake up with the towel and let it cool completely.
Whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth and pourable.
Unroll the cooled cake and spread lemon cream or lemon curd evenly across the surface. Roll it back up, this time without the towel.
Place the cake seam-side down on a serving plate. Drizzle with lemon glaze and sprinkle with fresh lemon zest.