Introduction
Calling all lemon lovers! This Luscious Lemon Cream Roll Cake is a zesty delight that’ll have everyone begging for seconds. With its perfectly fluffy texture and creamy lemon filling, this cake is a showstopper for any occasion! Whether it’s a spring gathering, a summer BBQ, or just a craving for citrus goodness, this cake is sure to impress.
Detailed Ingredients with Measures
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 cup heavy cream, whipped
- 1/2 cup lemon curd
- Powdered sugar, for dusting and glaze
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
Instructions
1. Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper, leaving extra on the edges for easy lifting.
2. In a large bowl, beat the eggs and granulated sugar until thick and pale (about 5 minutes). Stir in lemon zest and vanilla for that citrusy punch.
3. In another bowl, mix the flour, salt, and baking powder. Gently fold this into the egg mixture. Don’t overmix!
4. Spread the batter evenly in your pan. Bake for 12-15 minutes until golden and it springs back when touched.
5. Invert the hot cake onto a powdered sugar-dusted kitchen towel. Peel off the parchment and roll up from the short side, towel included. Let it cool completely.
6. Unroll the cooled cake. Spread lemon curd, then whipped cream over it. Carefully roll the cake up again without the towel.
7. Place the roll seam-side down. Mix powdered sugar with lemon juice for a zesty glaze and drizzle over the cake.
8. Dust with more powdered sugar before slicing.
This Luscious Lemon Cream Roll Cake promises a burst of fresh flavor in every bite. Share it with friends and family, and watch it disappear! Enjoy a slice of sunshine today!
Detailed Directions and Instructions
Preheat & Prep
Set your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper, leaving extra on the edges for easy lifting.
Mix It Up
In a large bowl, beat the eggs and granulated sugar until thick and pale (about 5 minutes). Stir in lemon zest and vanilla for that citrusy punch.
Dry Ingredients
In another bowl, mix the flour, salt, and baking powder. Gently fold this into the egg mixture. Don’t overmix!
Bake
Spread the batter evenly in your pan. Bake for 12-15 minutes until golden and it springs back when touched.
Roll & Cool
Invert the hot cake onto a powdered sugar-dusted kitchen towel. Peel off the parchment and roll up from the short side, towel included. Let it cool completely.
Filling Time
Unroll the cooled cake. Spread lemon curd, then whipped cream over it. Carefully roll the cake up again without the towel.
Final Touch
Place the roll seam-side down. Mix powdered sugar with lemon juice for a zesty glaze and drizzle over the cake.
Serve
Dust with more powdered sugar before slicing.
Notes
Storage
The Luscious Lemon Cream Roll Cake can be stored in the refrigerator for up to 3 days.
Variations
Feel free to adjust the amount of lemon curd or whipped cream based on your taste preferences. You can also add a layer of fresh fruit, such as berries, to the filling for added flavor and color.
Serving Suggestions
This cake is perfect for celebrations, tea parties, or as a refreshing dessert after dinner. Consider serving it with a side of fresh fruit or a scoop of vanilla ice cream.
Cook techniques
Beating Eggs and Sugar
Beating the eggs and sugar until thick and pale is crucial for incorporating air into the batter, which helps achieve a light and fluffy texture in your cake.
Folding in Dry Ingredients
Gently folding the dry ingredients into the egg mixture is essential to maintain the airiness of the batter. Overmixing can lead to a dense cake.
Baking the Cake
Baking until the cake springs back when touched ensures the right texture. It’s important to not overbake as it can dry out the cake.
Cooling and Rolling
Cooling the cake while rolled in a kitchen towel helps set its shape. This prevents cracking when you unroll and fill it later.
Filling the Cake
Spreading lemon curd and whipped cream evenly ensures every bite is flavorful. Carefully rolling it back up helps maintain its structure.
Glazing
Mixing powdered sugar with lemon juice for the glaze adds a zesty finish. Drizzling it over the cake enhances both flavor and appearance.
FAQ
Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly if you’re short on time.
How do I prevent the cake from cracking while rolling?
Make sure to roll the cake while it’s still warm and use a kitchen towel to help create the roll without sticking.
Can I make this cake in advance?
Yes, you can make the cake a day ahead and store it in the refrigerator. Just add the glaze shortly before serving.
Can I use a different filling?
Absolutely! You can experiment with different fillings like chocolate mousse or strawberry puree.
What is the best way to serve this cake?
Slice and serve chilled with a dusting of powdered sugar for an elegant presentation.
Conclusion
This Luscious Lemon Cream Roll Cake is a delightful treat that combines zesty lemon flavors with a creamy filling, making it a perfect dessert for any occasion.
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