Lemon Cake Roll with Creamy Lemon Filling

If you’re searching for a dessert that perfectly balances bright citrus flavor with a soft, tender texture, you’ve found it here. The Lemon Cake Roll with Creamy Lemon Filling is an absolute delight, combining a delicate lemon sponge cake rolled up with a luscious, tangy lemon cream that feels like sunshine in every bite. Whether you’re serving it for a special occasion or simply treating yourself after a long day, this dessert promises both zest and comfort in one beautiful, easy-to-make package.

Why You’ll Love This Recipe

• Bright and Refreshing: The citrusy lemon provides a fresh, tangy flavor that awakens your taste buds with every bite.
• Perfectly Moist Texture: The sponge cake is airy yet moist, creating the ideal base for the creamy filling.
• Simple Ingredients: You only need basic pantry staples to whip this cake up, making it accessible to bakers of all skill levels.
• Versatile Dessert: Great as a tea-time treat, party dessert, or a stunning finish to a dinner.
• Impressively Elegant: Its beautiful rolled presentation is simple but gives off a wow factor.

Ingredients You’ll Need

Each ingredient in this Lemon Cake Roll with Creamy Lemon Filling is carefully chosen to create a balanced flavor and texture. The bright lemon juice and zest deliver zing, while the eggs and flour create a soft, spongy cake that rolls without cracking. The creamy filling brings lusciousness that ties everything together.

• Fresh Lemons: For zest and juice, essential to getting that citrus brightness throughout the recipe.
• All-Purpose Flour: Provides structure to the cake while keeping it tender and light.
• Eggs: Act as the main leavening agent, helping the cake rise and stay fluffy.
• Sugar: Adds sweetness which complements the tartness of the lemon perfectly.
• Baking Powder: Gives a slight lift to the cake without overpowering the texture.
• Butter: Adds richness and moisture to both the cake and the filling.
• Powdered Sugar: Used in the creamy filling for a smooth, melt-in-your-mouth consistency.
• Cream Cheese or Mascarpone: For that irresistibly creamy and tangy lemon filling.
• Vanilla Extract: A subtle note to round out the flavors.

Variations for Lemon Cake Roll with Creamy Lemon Filling

This classic recipe is wonderfully adaptable, so feel free to customize it based on your pantry or taste preferences. Whether you want it extra tangy, dairy-free, or with a fruity twist, there’s an option here for you.

• Berry Twist: Add fresh raspberries or blueberries inside the roll for a sweet and tangy burst.
• Gluten-Free: Substitute the all-purpose flour for a gluten-free flour blend without sacrificing texture.
• Dairy-Free Filling: Use coconut cream and dairy-free cream cheese alternatives for a vegan-friendly option.
• Herb Infusion: Mix in a tiny bit of finely chopped fresh thyme or basil for a unique herbal undertone.
• Extra Zesty: Increase the amount of lemon zest or add a splash of lemon extract to amplify the citrus flavor.

How to Make Lemon Cake Roll with Creamy Lemon Filling

Step 1: Prepare the Cake Batter

Begin by preheating your oven and lining a jelly roll pan with parchment paper. Whisk together eggs and sugar until the mixture is pale and thick, which will ensure your cake is light and airy. Gently fold in sifted flour and baking powder, then add lemon zest for that signature brightness. Finally, melt butter and carefully fold it into the batter to keep the texture moist without deflating the eggs.

Step 2: Bake the Sponge Cake

Pour the batter evenly into the prepared pan and bake until the cake springs back when lightly pressed. A perfectly baked sponge will be soft and moist but firm enough to hold its shape when rolled.

Step 3: Roll the Cake While Warm

Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake inside the towel to form a spiral shape. Let it cool completely this way to prevent cracking later.

Step 4: Make the Creamy Lemon Filling

Combine softened cream cheese or mascarpone with powdered sugar, lemon juice, and a touch of vanilla extract. Whip until smooth and creamy, adjusting consistency by adding more powdered sugar or lemon juice as needed for a luscious filling that spreads easily.

Step 5: Unroll and Fill the Cake

Carefully unroll the cooled cake and spread the creamy lemon filling evenly over the surface. Don’t skimp on the filling; this is where the magic truly happens!

Step 6: Re-roll and Chill

Gently roll the cake back up without the towel, securing the lemon filling inside. Wrap it in plastic wrap and chill in the refrigerator for at least one hour to let the flavors meld and the filling firm up.

Pro Tips for Making Lemon Cake Roll with Creamy Lemon Filling

• Roll While Warm: Rolling the cake while it’s still warm prevents cracks and makes shaping easier.
• Use Fresh Lemon: Always use fresh lemon juice and zest for a bright, natural flavor.
• Don’t Overmix Batter: Fold ingredients gently to keep the batter airy and light.
• Chill for Flavor: Allow the roll to chill for at least an hour to let the filling set and flavors meld beautifully.
• Use Non-stick Parchment: This helps with easy removal and smooth rolling without tearing the sponge.

How to Serve Lemon Cake Roll with Creamy Lemon Filling

Garnishes

Decorate your rolled cake with a dusting of powdered sugar, fresh lemon slices, or edible flowers to add a pop of color and an inviting aroma.

Side Dishes

Pair with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Fresh berries or a berry coulis can also complement the citrus flavor beautifully.

Creative Ways to Present

Slice the roll into pinwheels and serve on a decorative platter for elegant finger desserts, or plate with a drizzle of lemon glaze or honey for added flair and sweetness.

Make Ahead and Storage

Storing Leftovers

Keep leftover Lemon Cake Roll with Creamy Lemon Filling wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 3 days to maintain freshness and moisture.

Freezing

The cake roll can be wrapped well in plastic wrap and aluminum foil, then frozen for up to 1 month. Thaw overnight in the fridge before serving to preserve texture and flavor.

Reheating

This dessert is best enjoyed chilled, but if preferred, let it sit at room temperature for 20 to 30 minutes before slicing. Avoid microwaving to keep the creamy filling and sponge texture intact.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice and zest are key for the vibrant flavor in this recipe, but in a pinch, bottled lemon juice can work, although the flavor won’t be quite as bright.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s warm and moist, using a towel sprinkled with powdered sugar, and gentle handling will help prevent cracks.

Can I make this recipe dairy-free?

Yes! Substitute the butter with coconut oil or dairy-free margarine, and use a plant-based cream cheese alternative for the filling.

Is it okay to prepare the cake roll a day ahead?

Absolutely! In fact, chilling the cake roll overnight allows the flavors to meld perfectly and makes slicing easier.

How long does this Lemon Cake Roll last?

Stored properly in the refrigerator, it stays fresh for up to 3 days. Beyond that, freezing is the best option to maintain quality.

Final Thoughts

There’s something truly special about the Lemon Cake Roll with Creamy Lemon Filling: its combination of tangy freshness and soft, luscious texture make it a crowd-pleaser every time. Easy to make and even easier to enjoy, this recipe is a must-try, whether you’re looking to impress guests or just crave a delightful homemade dessert. Trust me, once you make it, this will quickly become a favorite in your recipe collection.

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