Prep time: 30 mins | Cook time: 20 mins | Total time: 50 mins | Yield: 8 SERVINGS
This is a certified head-turner cake. An impressive, elegant dessert packed with fresh lemon flavour. This soft and spongy Lemon Cake Roll is filled with a heavenly creamy lemony filling that’s to die for!
INGREDIENTS
CAKE ROLL:
1 stick of unsalted butter, softened or slightly melted
1 c. cake flour, (sift before measuring)
1 1/2 tsp baking powder
4 large eggs
Zest of 1 lemon
1 c. sugar
1/2 tsp pure lemon oil or extract
1 tbsp fresh lemon juice
Powdered sugar for towel and cake
1 tsp pure vanilla extract
1/4 tsp salt
FILLING:
1 softened package cream cheese, 8 oz.
1 c. heavy whipping cream
Zest of 1 lemon
1 c. powdered sugar
1/4 tsp pure lemon oil
5 tsp fresh lemon juice
HOW TO MAKE LEMON CAKE ROLL
TO MAKE THE CAKE ROLL:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: After lightly greasing a 15 1/2 x 10 1/2 x 1-inch jelly roll pan, line it with parchment paper. Then, grease and lightly flour the paper along with the inside edges of the pan.
Step 3: In a medium bowl, place the flour, salt, baking powder, and lemon zest. Stir well until combined.
Step 4: To the bowl of a stand mixer, place the butter and sugar. Beat for about a minute on medium speed until light and creamy. Then, add the eggs, vanilla, lemon oil, and lemon juice. Beat again for additional 2 minutes on medium speed until the mixture is very creamy and lemony. Now, add the dry ingredients and stir for 30 seconds or so until incorporated. Make sure not to over mix the batter.
Step 5: Into the prepared jelly roll pan, pour the batter. Place in the preheated oven and bake for about 15 to 18 minutes until spongy on top and a toothpick inserted in the middle of the cake comes out clean.
Step 6: When done, remove the roll from the oven. Then, take the cake out of the by running a knife around the edges of the cake roll. Onto a clean fuzz-free towel generously sprinkled with powdered sugar, invert the cake. Now, peel the parchment paper off and trim the hard edges off the sides of the cake using a sharp knife.
Step 7: With more powdered sugar, lightly sprinkle the surface. Then, beginning at the short end, roll the cake, towel, and all into a roll as tightly as you can. Set aside.
TO MAKE THE FILLING:
Step 8: Add the whipping cream to the bowl of a stand mixer. Beat on high speed until stiff peaks form, then transfer to a different bowl. Let it sit in the fridge while prepping the rest of the filling ingredients.
Step 9: To the same stand mixer bowl, add the cream cheese and beat on medium speed until light and creamy. Ensure all lumps from the cream cheese are gone. Then, add the powdered sugar along with the lemon zest, fresh lemon juice, and lemon oil. Beat again on medium speed until well mixed. Now, gently fold in the whipped cream with a spatula.
Step 10: Unroll the cake roll gently, then spread the filling on the surface and stopping around half an inch from the edges of the cake. Gently roll the cake with filling from the towel beginning with the short end, then sprinkle the rolled cake with powdered sugar.
Step 11: Using plastic wrap, tent the roll and place it in the fridge to chill the filling. When ready, remove it from the fridge and slice. Enjoy! You can also store any leftovers in the fridge.
NOTES:
Feel free to adjust the amount of lemon oil and lemon juice depending on your preference.
You can substitute the lemon oil with 1/4 tsp lemon extract. Or omit it totally if not available.
Ingredients
- CAKE ROLL:
- 1 stick of unsalted butter, softened or slightly melted
- 1 c. cake flour, (sift before measuring)
- 1 1/2 tsp baking powder
- 4 large eggs
- Zest of 1 lemon
- 1 c. sugar
- 1/2 tsp pure lemon oil or extract
- 1 tbsp fresh lemon juice
- Powdered sugar for towel and cake
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- FILLING:
- 1 softened package cream cheese, 8 oz.
- 1 c. heavy whipping cream
- Zest of 1 lemon
- 1 c. powdered sugar
- 1/4 tsp pure lemon oil
- 5 tsp fresh lemon juice
Instructions
TO MAKE THE CAKE ROLL:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: After lightly greasing a 15 1/2 x 10 1/2 x 1-inch jelly roll pan, line it with parchment paper. Then, grease and lightly flour the paper along with the inside edges of the pan.
Step 3: In a medium bowl, place the flour, salt, baking powder, and lemon zest. Stir well until combined.
Step 4: To the bowl of a stand mixer, place the butter and sugar. Beat for about a minute on medium speed until light and creamy. Then, add the eggs, vanilla, lemon oil, and lemon juice. Beat again for additional 2 minutes on medium speed until the mixture is very creamy and lemony. Now, add the dry ingredients and stir for 30 seconds or so until incorporated. Make sure not to over mix the batter.
Step 5: Into the prepared jelly roll pan, pour the batter. Place in the preheated oven and bake for about 15 to 18 minutes until spongy on top and a toothpick inserted in the middle of the cake comes out clean.
Step 6: When done, remove the roll from the oven. Then, take the cake out of the by running a knife around the edges of the cake roll. Onto a clean fuzz-free towel generously sprinkled with powdered sugar, invert the cake. Now, peel the parchment paper off and trim the hard edges off the sides of the cake using a sharp knife.
Step 7: With more powdered sugar, lightly sprinkle the surface. Then, beginning at the short end, roll the cake, towel, and all into a roll as tightly as you can. Set aside.
TO MAKE THE FILLING:
Step 8: Add the whipping cream to the bowl of a stand mixer. Beat on high speed until stiff peaks form, then transfer to a different bowl. Let it sit in the fridge while prepping the rest of the filling ingredients.
Step 9: To the same stand mixer bowl, add the cream cheese and beat on medium speed until light and creamy. Ensure all lumps from the cream cheese are gone. Then, add the powdered sugar along with the lemon zest, fresh lemon juice, and lemon oil. Beat again on medium speed until well mixed. Now, gently fold in the whipped cream with a spatula.
Step 10: Unroll the cake roll gently, then spread the filling on the surface and stopping around half an inch from the edges of the cake. Gently roll the cake with filling from the towel beginning with the short end, then sprinkle the rolled cake with powdered sugar.
Step 11: Using plastic wrap, tent the roll and place it in the fridge to chill the filling. When ready, remove it from the fridge and slice. Enjoy! You can also store any leftovers in the fridge.
Notes
Feel free to adjust the amount of lemon oil and lemon juice depending on your preference. You can substitute the lemon oil with 1/4 tsp lemon extract. Or omit it totally if not available.
