Luscious Lemon Cream Roll Cake with Lemon Glaze: A Zesty Dessert Delight
Indulge in the bright, tangy flavors of this Luscious Lemon Cream Roll Cake with Lemon Glaze, a dessert that’s as stunning as it is delicious. Perfect for spring gatherings, summer picnics, or anytime you crave a citrusy treat, this cake combines a light, fluffy sponge with a creamy lemon filling and a glossy lemon glaze. The vibrant yellow hue and delicate swirls make it a showstopper on any dessert table.
This recipe is a delightful balance of sweet and tart, with the zesty lemon glaze adding a refreshing finish. The airy sponge cake is rolled around a velvety lemon cream filling, creating a beautiful spiral that’s both visually appealing and mouthwateringly good. Whether you’re a seasoned baker or trying your hand at a roll cake for the first time, this recipe is sure to impress.
Quick Recipe Highlights
- Flavor Profile: A perfect harmony of sweet and tangy, with a burst of fresh lemon in every bite.
- Texture: Light and airy sponge cake paired with a smooth, creamy filling and a glossy glaze.
- Aroma: Bright citrus notes that awaken the senses and evoke sunny days.
- Visual Appeal: A stunning spiral design with a golden-yellow glaze that’s irresistible.
- Skill Level Needed: Intermediate, with a focus on rolling techniques and timing.
- Special Equipment: A jelly roll pan, parchment paper, and a stand mixer or hand mixer.
Recipe Overview
- Difficulty Level: This recipe is ideal for bakers with some experience, as it involves rolling the cake without cracking and achieving the perfect glaze consistency.
- Category: Dessert, perfect for celebrations, afternoon tea, or a sweet treat.
- Cuisine: Inspired by European-style roll cakes, with a modern twist on classic lemon flavors.
- Cost: Budget-friendly, using pantry staples like eggs, sugar, and flour, with fresh lemons as the star ingredient.
- Season: Best enjoyed in spring and summer when lemons are at their peak freshness.
- Occasion: Ideal for birthdays, brunches, or as a refreshing dessert after a hearty meal.
Why You’ll Love This Recipe
This Luscious Lemon Cream Roll Cake is a crowd-pleaser for so many reasons. First, the taste is unbeatable—each bite delivers a burst of citrusy freshness that’s perfectly balanced with the sweetness of the cream filling. The texture is light and airy, making it a guilt-free indulgence. Plus, the vibrant yellow color and elegant swirls make it a feast for the eyes.
From a preparation standpoint, this recipe is surprisingly straightforward. While it requires some attention to detail, the steps are easy to follow, and the results are well worth the effort. The cake can be made ahead of time, making it a convenient option for entertaining. The lemon glaze adds a professional touch, elevating the dessert to bakery-quality status.
Nutritionally, this cake is a lighter option compared to many desserts. The sponge cake is low in fat, and the filling can be adjusted to suit dietary preferences. Lemons are packed with vitamin C and antioxidants, adding a healthful twist to this sweet treat. It’s a dessert you can feel good about serving to family and friends.
Socially, this cake is a conversation starter. Its stunning presentation and unique flavor profile make it a standout at any gathering. Whether you’re hosting a dinner party or bringing a dish to a potluck, this roll cake is sure to impress. It’s also a fun recipe to make with kids or friends, as the rolling process is both exciting and rewarding.
Finally, this recipe is cost-effective and accessible. Most of the ingredients are pantry staples, and fresh lemons are widely available year-round. The cake yields eight generous slices, making it a budget-friendly option for feeding a crowd. With its combination of flavor, beauty, and practicality, this Luscious Lemon Cream Roll Cake is a must-try.
The Recipe
Luscious Lemon Cream Roll Cake with Lemon Glaze
Serves: 8
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Kitchen Equipment Needed
- Jelly roll pan (10×15 inches)
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Spatula
- Wire rack
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup lemon curd
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp fresh lemon juice (for glaze)
Directions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease.
- In a large bowl, beat egg yolks and 1/2 cup granulated sugar until pale and thick. Add lemon juice and zest, mixing well.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture. Sift flour and salt over the batter and fold until just combined.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is baking, lay a clean kitchen towel on the counter and dust with powdered sugar.
- Once baked, immediately invert the cake onto the towel. Carefully peel off the parchment paper and roll the cake with the towel. Let cool completely.
- For the filling, whip heavy cream and powdered sugar until stiff peaks form. Fold in lemon curd.
- Unroll the cooled cake and spread the filling evenly. Roll the cake back up without the towel and place seam-side down on a wire rack.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cake and let set before serving.
Recipe Notes
- Store the cake in the refrigerator for up to 3 days.
- For a dairy-free version, use coconut cream instead of heavy cream.
- Add a touch of vanilla extract to the filling for extra flavor.
