Ultimate Lemon Cream Roll Cake – Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Roll Cakes Because They Think They’re Too Difficult?

I used to be part of that statistic too, until I discovered the magic of this lemon cream roll cake. There’s something truly special about the way the bright citrus notes dance with pillowy whipped cream in every slice. And contrary to popular belief? This stunning dessert is far simpler to make than its elegant appearance suggests.

I’ll never forget the first time I successfully rolled a cake without cracks. The kitchen smelled like sunshine with notes of lemon zest and vanilla, and when I sliced into that perfect spiral, I realized roll cakes aren’t just for professional bakers. This lemon cream roll cake recipe changed everything for me – turning what I thought was an intimidating technique into my go-to showstopper for spring gatherings.

What makes this version so foolproof? It all comes down to three simple secrets: the right temperature ingredients, a perfectly balanced sponge, and the magic of rolling while warm. The result? A cloud-like cake that holds its shape beautifully, wrapped around the dreamiest lemon-infused cream filling.

But before we get to the rolling technique (which is much less scary than it sounds!), let’s talk about why lemon and cream belong together. The tartness of fresh lemon curd cuts through the richness of whipped cream in the most delightful way, creating a flavor that’s both refreshing and indulgent. It’s like capturing the essence of a sunny afternoon in dessert form.

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Lemon Cream Roll Cake: A Slice of Sunshine

There’s something undeniably joyful about a roll cake—its delicate swirls, the way it unfurls just slightly when sliced, and the promise of something light yet decadent inside. This lemon cream roll cake is my ode to spring afternoons, when the sun lingers a little longer and the air smells like citrus blossoms. It’s tender, zesty, and filled with the creamiest lemon-infused whipped cream. Let’s bake a little happiness, shall we?

Ingredients You’ll Need

• 4 large eggs, room temperature – Cold eggs can make your sponge dense, so let them lounge on the counter for a bit.
• ¾ cup granulated sugar – Divided between the sponge and the filling for balanced sweetness.
• 1 teaspoon vanilla extract – A whisper of warmth to complement the lemon.
• Zest of 2 lemons – Use organic if possible, and zest them right before mixing for the brightest flavor.
• ⅓ cup fresh lemon juice – Roll your lemons on the counter before juicing to get every last drop.
• 1 cup all-purpose flour – Spoon and level it—no packed flour here!
• 1 teaspoon baking powder – Our little lift for that airy sponge.
• ¼ teaspoon salt – Just enough to make the flavors sing.
• Powdered sugar – For dusting, because everything feels fancier with a snowy sprinkle.

For the Lemon Cream Filling:

• 1 ½ cups heavy cream, chilled – The colder, the better for whipping into clouds.
• ¼ cup powdered sugar – Dissolves smoothly for a silky texture.
• 2 tablespoons lemon curd – Homemade or store-bought, this is the secret to that tangy punch.

Step-by-Step: Baking the Perfect Sponge

1. Prep your canvas. Line a 10×15-inch jelly roll pan with parchment paper, letting the edges overhang slightly for easy removal. Preheat your oven to 350°F (175°C)—no rushing this step!
2. Whip it good. In a large bowl, beat the eggs and ½ cup granulated sugar on high speed for 5–6 minutes until pale, thick, and tripled in volume. When you lift the beaters, the mixture should ribbon slowly back into the bowl. This is your sponge’s foundation, so don’t skimp on time here.
3. Fold with love. Gently stir in the vanilla, lemon zest, and juice. Sift the flour, baking powder, and salt over the mixture, then fold with a spatula using wide, slow strokes—just until no streaks remain. Overmixing deflates all that precious air.
4. Bake to golden perfection. Pour the batter into the prepared pan, spreading it evenly to the corners. Bake for 12–14 minutes until the top springs back when lightly touched. The edges might pull away slightly—that’s your cue!
5. The roll ritual. While still warm, dust the top with powdered sugar, then place a clean kitchen towel over it. Flip the cake onto the towel, peel off the parchment, and roll it up gently (towel and all) from the short end. Let it cool completely like this—this sets the “memory” for your final swirl.

Conclusion

There you have it—a dreamy Lemon Cream Roll Cake that’s as delightful to make as it is to devour! With its light sponge, zesty lemon filling, and pillowy whipped cream, this dessert is sure to brighten any occasion. Whether you’re baking for a special celebration or simply treating yourself, this recipe promises a burst of citrusy joy in every slice.

Now, it’s your turn! Whip up this sunshine-filled cake, and let us know how it turns out. Did you add a twist of your own? Snap a photo and share it with us—we’d love to see your creations. And if you’re craving more sweet inspiration, check out our other dessert recipes for more baking adventures!

FAQs

Can I make this cake ahead of time?

Absolutely! The cake can be assembled and refrigerated for up to 24 hours before serving. Just be sure to wrap it tightly in plastic wrap to keep it fresh.

What if my cake cracks when rolling?

Don’t worry—it happens to the best of us! A few small cracks won’t affect the taste. For a smoother roll, try rolling the cake while it’s still warm (using a kitchen towel to protect your hands) and let it cool in that shape before filling.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always best for the brightest flavor, but in a pinch, bottled lemon juice will work. Just be sure it’s 100% juice with no additives.

How do I store leftovers?

Keep any remaining cake covered in the fridge for up to 3 days. The whipped cream may soften slightly, but it’ll still taste delicious!

Can I freeze this cake?

Yes! Wrap the unfilled cake tightly in plastic and freeze for up to a month. Thaw at room temperature before filling and serving.