Lemon Cake Roll Easy 45 Minute Recipe
Make a delightful lemon cake roll! Get our easy recipe for a soft, zesty, and impressive dessert, perfect for spring or summer.
This heavenly lemon cake roll brings sunshine to your kitchen with its bright, zesty flavor and impossibly fluffy texture. Picture a delicate sponge cake embracing creamy lemon filling – it’s pure magic!
This showstopper dessert looks fancy but surprisingly simple to make, taking just 45 minutes from start to finish. Perfect for family gatherings, special occasions, or when you need a pick-me-up treat that screams happiness.
What is Lemon Cake Roll?
Ever wondered why we call it a “roll” when it’s clearly a slice of heaven? This delightful dessert gets its name from the rolling technique that creates those beautiful spiral layers. Think of it as a Swiss roll’s citrusy cousin who went to culinary school! The fluffy sponge cake gets rolled up with luscious lemon cream, creating a dessert that looks like it came from a fancy bakery.
As they say, “the way to a man’s heart is through his stomach” – and this lemon cake roll is your golden ticket there! Ready to roll up your sleeves and create some magic?
Why You’ll Love This Lemon Cake Roll:
Fresh and Vibrant Flavor
This lemon cake roll delivers an explosion of citrusy goodness that awakens all your senses. The bright lemon zest and juice create a refreshing taste that’s neither too sweet nor too tart – it’s perfectly balanced sunshine on a plate.
Budget-Friendly Homemade Goodness
Making this dessert at home costs a fraction of what you’d pay at a bakery. With simple pantry staples like eggs, flour, and fresh lemons, you’ll create an impressive dessert that looks like it cost a fortune but keeps your wallet happy.
Creamy Dreamy Filling
The star of this show is the silky lemon cream filling made with cream cheese, butter, and fresh lemon. It’s like eating a cloud that tastes like sunshine! Unlike our popular chocolate Swiss roll, this version brings bright, refreshing flavors perfect for spring and summer celebrations.
Ready to bring some citrusy joy to your kitchen? Let’s get rolling!
How to Make Lemon Cake Roll:
Quick Overview
This lemon cake roll combines a tender sponge cake with creamy lemon filling for an irresistible dessert. The magic happens when you roll the warm cake with a kitchen towel, then unroll and fill it with dreamy lemon cream.
Total Time: 45 minutes
Prep Time: 20 minutes
Baking Time: 12 minutes
Assembly Time: 13 minutes
Serves: 8-10 people
Key Ingredients for Lemon Cake Roll:
For the Sponge Cake:
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted butter
- Powdered sugar for dusting
For the Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Step-by-Step Instructions:
Preparing the Cake
- Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on all sides. Lightly grease the parchment.
- In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes until thick and pale yellow. Gradually add granulated sugar, beating until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a rubber spatula.
- Stir in lemon juice, lemon zest, and melted butter until just combined. Don’t overmix – this keeps the cake tender.
- Spread batter evenly in the prepared pan. Bake for 10-12 minutes until the cake springs back when lightly touched.
Rolling the Cake
- While the cake bakes, lay a clean kitchen towel on your counter and dust generously with powdered sugar.
- Immediately turn the hot cake onto the prepared towel. Carefully peel off the parchment paper.
- Starting from the short end, roll the cake up in the towel. Let it cool completely on a wire rack – this usually takes 30 minutes.
Making the Filling
- Beat cream cheese and butter until smooth and fluffy, about 2 minutes.
- Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until creamy and well combined.
Final Assembly
- Carefully unroll the cooled cake. Spread the lemon filling evenly over the surface, leaving a 1/2-inch border.
- Roll the cake back up without the towel, starting from the same short end. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Before serving, dust with powdered sugar and slice with a sharp knife.
What to Serve Lemon Cake Roll With:
This versatile dessert pairs beautifully with many accompaniments. Serve alongside fresh berries like strawberries or blueberries for added color and freshness. A dollop of whipped cream or vanilla ice cream makes it extra indulgent.
For beverages, consider hot tea, coffee, or sparkling lemonade. The cake also complements lighter meals – try it after a fresh salad lunch or grilled fish dinner. For special occasions, pair with champagne or prosecco for an elegant finish.
Top Tips for Perfecting Lemon Cake Roll:
Perfect Rolling Technique
Roll the cake while it’s still warm to prevent cracking. The kitchen towel method is crucial – it trains the cake to hold its shape. If small cracks appear, don’t worry – the filling will hide them!
Ingredient Temperature Matters
Use room temperature eggs for better volume and smoother batter. Cold cream cheese won’t blend properly, so let it soften for at least 30 minutes before making the filling.
Flavor Enhancements
For extra lemon punch, add a few drops of lemon extract to the filling. You can also brush the cake with lemon simple syrup before adding the filling for more moisture and flavor.
Common Mistakes to Avoid
Don’t overbake the cake – it should be golden but still moist. Overmixing the batter creates a tough texture. Also, never skip the cooling step before adding filling, or it will melt and slide out.
Storing and Reheating Tips:
Store your lemon cake roll in the refrigerator wrapped in plastic wrap for up to 5 days. The flavors actually improve after a day as they meld together.
For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This cake is best served chilled, so no reheating needed! Let it sit at room temperature for 10-15 minutes before slicing for easier cutting. Use a sharp serrated knife and clean it between cuts for neat slices.
Nutrition Information
| Nutrient | Per Slice (1/10 of roll) |
|---|---|
| Calories | 245 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 180mg |
| Total Carbs | 32g |
| Dietary Fiber | 0.5g |
| Sugars | 28g |
| Protein | 4g |
| Vitamin C | 8% DV |
Frequently Asked Questions
Can I make this cake roll ahead of time?
Yes! This cake roll actually tastes better after chilling overnight. The flavors meld beautifully, and the texture becomes even more tender. You can make it up to 2 days ahead.
Why did my cake crack when rolling?
Cracks usually happen when the cake is too cool or overbaked. Roll while still warm, and don’t worry about small cracks – they add rustic charm and the filling will hide them.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but bottled works in a pinch. Use the same amount, but consider adding extra lemon zest for more intense citrus flavor.
How do I know when the cake is done baking?
The cake should spring back when lightly touched and just start to pull away from the pan edges. Don’t overbake – better slightly underdone than dry.
Can I substitute the cream cheese filling?
Absolutely! Try whipped cream with lemon curd, mascarpone with lemon, or even a simple buttercream. Just ensure your filling is thick enough to stay put when rolled.
What if I don’t have a jelly roll pan?
Use a regular 9×13-inch pan, but reduce baking time to 8-10 minutes. The roll will be slightly thicker, which is perfectly fine.
Recipe Variations to Try
Transform this basic recipe into exciting variations! Try adding poppy seeds for a classic lemon-poppy combination, or swirl in some raspberry jam before rolling. For chocolate lovers, add cocoa powder to half the batter for a marbled effect.
Create seasonal versions by incorporating different citrus fruits – orange cake roll for fall, or lime for a tropical twist. You can also make mini cake rolls using a muffin tin for individual servings.
This lemon cake roll brings professional bakery results to your home kitchen. The combination of tender sponge cake and creamy lemon filling creates a dessert that’s both elegant and comforting. Whether you’re celebrating a special occasion or just treating yourself to something wonderful, this recipe delivers sunshine on a plate every single time!
