Introduction to Lemon Cream Roll Cake
Welcome to the delightful world of Lemon Cream Roll Cake! If you’re like me, you know that life can get busy, and sometimes we need a quick solution to satisfy our sweet cravings. This cake is not just a treat; it’s a burst of sunshine on your plate. Imagine a light and fluffy sponge cake rolled up with a luscious lemon cream filling, drizzled with a zesty glaze. It’s perfect for impressing your loved ones or simply indulging yourself after a long day. Trust me, this Lemon Cream Roll Cake will become your go-to dessert for any occasion!
Why You’ll Love This Lemon Cream Roll Cake
This Lemon Cream Roll Cake is a true gem in the dessert world. It’s incredibly easy to make, even for novice bakers. The light, fluffy texture combined with the tangy lemon cream filling creates a flavor explosion that dances on your taste buds. Plus, it’s quick to whip up, making it a perfect choice for last-minute gatherings or a sweet treat after dinner. You’ll find yourself reaching for this recipe time and time again!
Ingredients for Lemon Cream Roll Cake
Gathering the right ingredients is the first step to creating your Lemon Cream Roll Cake masterpiece. Here’s what you’ll need:
- Large eggs: These are the backbone of your cake, providing structure and moisture. Make sure they’re at room temperature for the best results.
- Granulated sugar: This sweetener not only adds sweetness but also helps create that fluffy texture we all love.
- Vanilla extract: A splash of vanilla enhances the overall flavor, making your cake even more delightful.
- All-purpose flour: The main dry ingredient that gives your cake its body. You can substitute with gluten-free flour if needed.
- Baking powder: This leavening agent helps the cake rise, giving it that light and airy feel.
- Salt: Just a pinch enhances the sweetness and balances the flavors.
- Whole milk: Adds richness and moisture to the cake. You can use almond or oat milk for a dairy-free option.
- Heavy cream: This is used in the filling, making it rich and creamy. You can substitute with coconut cream for a dairy-free version.
- Egg yolks: These add richness to the lemon cream filling, making it smooth and luscious.
- Cornstarch: Helps thicken the lemon cream, giving it the perfect consistency.
- Butter: Adds a lovely richness to the filling. Use unsalted butter for better control over the saltiness.
- Lemon juice: Freshly squeezed lemon juice is key for that zesty flavor. Bottled juice just doesn’t cut it!
- Lemon zest: This adds a burst of lemony aroma and flavor, making your cake even more vibrant.
- Powdered sugar: Used for the glaze, it gives a sweet finish to your cake.
- Whipped cream: For topping, it adds a light and airy finish to your dessert.
- Lemon slices and zest: These are for garnishing, adding a beautiful touch and extra flavor.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Lemon Cream Roll Cake
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 10×15-inch jelly roll pan and line it with parchment paper. This step is crucial! The parchment will help your cake release easily after baking. Trust me, you don’t want to wrestle with a stuck cake. A little preparation goes a long way in ensuring a smooth baking experience!
Step 2: Make the Cake Batter
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale and fluffy. This should take about 5 minutes. Next, add in the vanilla extract for that extra flavor kick. Now, sift together the all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the egg mixture. Be careful not to overmix; we want to keep that airy texture for our Lemon Cream Roll Cake!
Step 3: Bake the Cake
Spread the batter evenly into your prepared pan. Make sure it reaches all corners for even baking. Pop it in the oven and bake for 10 to 12 minutes, or until it’s golden and springs back when touched. The aroma will fill your kitchen, and you’ll know it’s almost time for the delicious part. Keep an eye on it; overbaking can lead to a dry cake!
Step 4: Roll the Cake
Once baked, immediately turn the cake onto a clean kitchen towel that’s dusted with powdered sugar. This step is key to prevent sticking! Peel off the parchment paper gently, then roll the cake up in the towel while it’s still warm. This helps it maintain its shape. Let it cool completely in this rolled-up form. It’s like giving your cake a cozy blanket!
Step 5: Prepare the Lemon Cream Filling
In a saucepan, heat the whole milk and heavy cream until it’s steaming but not boiling. Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth. Slowly whisk in the hot milk mixture to temper the eggs. Return this mixture to the saucepan and cook on low heat until it thickens. Remove from heat and stir in the butter, lemon juice, and zest. Let it cool, then refrigerate until set. This filling is the heart of your Lemon Cream Roll Cake!
Step 6: Assemble the Cake
Now it’s time for the fun part! Unroll your cooled cake carefully. Spread the luscious lemon cream filling evenly over the surface. Don’t be shy; this is where the magic happens! Once spread, roll the cake back up gently but firmly. This will create that beautiful swirl we all love. It’s like wrapping a present, but way tastier!
Step 7: Add Finishing Touches
To finish, drizzle your cake with a sweet lemon glaze made from powdered sugar and lemon juice. This adds a lovely shine and extra flavor. Then, pipe some whipped cream on top for that fluffy finish. Finally, garnish with lemon zest and fresh lemon slices. Your Lemon Cream Roll Cake is now ready to impress!
Tips for Success
- Always use room temperature eggs for better volume and texture.
- Don’t skip the parchment paper; it’s your best friend for easy cake removal.
- Be gentle when folding in dry ingredients to keep the batter light and airy.
- Chill the cake before slicing for cleaner cuts and a refreshing taste.
- Experiment with different citrus fruits for a unique twist on the filling!
Equipment Needed
- Jelly roll pan: A 10×15-inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment paper: Essential for easy cake removal; aluminum foil can be a substitute.
- Mixing bowls: Use any size, but a large bowl is best for beating eggs.
- Whisk: A hand whisk is great, but an electric mixer speeds things up.
- Spatula: A rubber spatula helps fold ingredients gently without deflating the batter.
Variations
- Berry Bliss: Add fresh berries like strawberries or blueberries to the lemon cream filling for a fruity twist.
- Coconut Cream: Substitute half of the heavy cream with coconut cream for a tropical flavor.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make this dessert suitable for gluten-sensitive friends.
- Vegan Option: Replace eggs with flaxseed meal and use almond milk and coconut cream for a vegan-friendly version.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top for a decadent touch that pairs beautifully with lemon.
Serving Suggestions
- Pair your Lemon Cream Roll Cake with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a side of fresh berries to enhance the citrus flavor.
- For drinks, a refreshing iced tea or lemonade complements the cake perfectly.
- Presentation tip: Dust with powdered sugar before serving for an elegant touch.
FAQs about Lemon Cream Roll Cake
Can I make Lemon Cream Roll Cake ahead of time?
Absolutely! This cake can be made a day in advance. Just keep it covered in the fridge to maintain its freshness. Chilling it overnight also enhances the flavors!
What can I substitute for heavy cream in the filling?
If you’re looking for a lighter option, you can use half-and-half or even coconut cream for a dairy-free alternative. Both will still give you a creamy texture!
How do I store leftover Lemon Cream Roll Cake?
Store any leftovers in an airtight container in the fridge. It should stay fresh for up to three days. Just remember to enjoy it chilled for the best taste!
Can I freeze Lemon Cream Roll Cake?
Yes, you can freeze it! Wrap the rolled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Just thaw it in the fridge before serving.
What’s the best way to slice the cake?
For clean slices, use a sharp knife and wipe it clean between cuts. Chilling the cake before slicing also helps achieve those perfect, beautiful pieces!
Final Thoughts
Making this Lemon Cream Roll Cake is more than just baking; it’s about creating joyful moments. The process is simple, yet the results are nothing short of spectacular. Each slice reveals a beautiful swirl of cake and creamy filling, inviting smiles from everyone at the table. Whether you’re celebrating a special occasion or just treating yourself, this cake brings a burst of sunshine to your day. I hope you enjoy every bite as much as I do. So, roll up your sleeves and let the magic of this Lemon Cream Roll Cake brighten your kitchen and your heart!
Print
Lemon Cream Roll Cake: A Delightful Dessert Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and fluffy sponge cake rolled with luscious lemon cream filling, drizzled with lemon glaze, and topped with whipped cream, lemon zest, and fresh lemon slices.
Ingredients
- 4 large eggs (room temperature)
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 100 g (¾ cup) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 250 ml (1 cup) whole milk
- 100 ml (½ cup) heavy cream
- 3 egg yolks
- 80 g (⅓ cup) sugar
- 2 tbsp cornstarch
- 2 tbsp butter
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- Whipped cream (for topping)
- Lemon zest (for topping)
- Lemon slices (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar until pale and fluffy (about 5 minutes).
- Mix in vanilla. Sift flour, baking powder, and salt, then fold gently into egg mixture.
- Spread batter evenly into the pan. Bake for 10–12 minutes until golden and springy.
- Immediately turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll cake up in the towel. Cool completely.
- Heat milk and cream in a saucepan until steaming.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk in hot milk mixture. Return to saucepan, cook on low until thickened.
- Remove from heat, stir in butter, lemon juice, and zest. Cool, then refrigerate until set.
- Unroll cooled cake. Spread lemon cream filling evenly.
- Roll cake back up gently but firmly.
- Drizzle with lemon glaze.
- Pipe whipped cream on top.
- Garnish with lemon zest and slices.
- Chill 30 minutes before slicing.
Notes
- Ensure eggs are at room temperature for better volume.
- Use fresh lemons for the best flavor.
- Chill the cake before serving for a refreshing taste.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
