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Lemon Cake Roll with Creamy Lemon Filling

Lemon Cake Roll with Creamy Lemon Filling
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The Lemon Cake Roll with Creamy Lemon Filling is a bright and refreshing dessert featuring a tender lemon sponge cake rolled with a luscious, tangy lemon cream. Perfectly moist and easy to make with simple ingredients, it offers a delightful balance of zest and comfort, ideal for any occasion.

Ingredients

Cake Ingredients

  • Fresh lemons (zest and juice) – from 2 lemons
  • All-purpose flour – 1 cup (120g)
  • Eggs – 4 large
  • Sugar – 3/4 cup (150g)
  • Baking powder – 1 teaspoon
  • Butter – 1/4 cup (60g), melted

Creamy Lemon Filling Ingredients

  • Cream cheese or mascarpone – 8 oz (225g), softened
  • Powdered sugar – 3/4 cup (90g)
  • Fresh lemon juice – 2 tablespoons
  • Vanilla extract – 1 teaspoon

Instructions

  1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a bowl, whisk together 4 large eggs and 3/4 cup sugar until pale and thick. Gently fold in the sifted 1 cup all-purpose flour and 1 teaspoon baking powder, then fold in the zest of 2 fresh lemons. Finally, carefully fold in 1/4 cup melted butter to maintain the batter’s airy texture.
  2. Bake the Sponge Cake: Pour the batter evenly into the prepared pan. Bake for about 12-15 minutes, or until the cake springs back when lightly pressed and is soft but firm enough to roll without cracking.
  3. Roll the Cake While Warm: Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake into a spiral shape and let it cool completely in this rolled position to prevent cracking later.
  4. Make the Creamy Lemon Filling: In a mixing bowl, combine 8 oz softened cream cheese or mascarpone with 3/4 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Whip until smooth and creamy, adjusting with more powdered sugar or lemon juice to reach a spreadable consistency.
  5. Unroll and Fill the Cake: Gently unroll the cooled cake and spread the creamy lemon filling evenly across its surface, ensuring generous coverage for the best flavor.
  6. Re-roll and Chill: Carefully roll the cake back up without the towel, sealing the filling inside. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the filling to set.

Notes

  • Roll While Warm: Rolling the cake when warm prevents cracks and makes shaping much easier.
  • Use Fresh Lemon: Fresh lemon juice and zest are essential for bright, natural citrus flavor.
  • Don’t Overmix Batter: Fold ingredients gently to keep the cake light and airy.
  • Chill for Flavor: Refrigerate for at least an hour before serving to let the filling set and flavors meld.
  • Use Non-stick Parchment Paper: This ensures easy removal and smooth rolling without damaging the sponge.

Nutrition

Keywords: lemon cake roll, lemon dessert, rolled cake, creamy lemon filling, citrus dessert, sponge cake roll

Find it online: https://marybaking.com/lemon-cake-roll-with-creamy-lemon-filling/