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.
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.