Luscious Lemon Cream Roll Cake with Lemon Glaze: A Tangy Delight

If you’re a fan of citrusy desserts, this Luscious Lemon Cream Roll Cake with Lemon Glaze is a must-try! The main keyword, lemon cake, is the star of this recipe, combining a light sponge cake with a creamy lemon filling and a refreshing lemon glaze.

Recipe Overview

• Difficulty Level: Intermediate
• Category: Dessert
• Cuisine: American
• Cost: $$

Why You’ll Love This Recipe

This recipe is perfect for lemon lovers! The tangy lemon flavor beautifully complements the light and fluffy cake. It’s a great dessert to serve at gatherings or save for a refreshing afternoon treat. You’ll love how the lemon glaze adds an extra burst of flavor with every bite.

Context/Background

The lemon cream roll cake has its origins in classic Swiss roll cakes but with a refreshing lemon twist. Originally, Swiss rolls have been enjoyed in European countries, often incorporating different flavors. Our lemon variation is a modern take, perfect for summer parties or family gatherings.

Common Mistakes to Avoid

• Avoid overbaking the sponge cake. Always keep a watchful eye to prevent it from becoming dry.
• Ensure the cake is fully cooled before adding the filling to prevent melting.
• When rolling, use a gentle touch to avoid cracks.

Tips for Perfect Luscious Lemon Cream Roll Cake

• Use freshly squeezed lemon juice for maximum flavor.
• Chill the whipped cream before use to maintain its structure.
• Roll the cake gently using a sugared towel to prevent sticking.

Variations and Substitutions

• Try adding fresh berries to the filling for a fruity twist.
• Replace heavy cream with a vegan alternative for a dairy-free option.
• Substitute all-purpose flour with gluten-free flour for a gluten-free version.

Serving Suggestions

Serve this lemon cream roll with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A cup of herbal tea or a refreshing lemonade pairs perfectly with this dessert.

Storage and Leftovers

Store leftover lemon roll cake in an airtight container in the refrigerator for up to three days. For best results, slice before serving to maintain its freshness.

Make Ahead Instructions

Prepare the cake and filling separately a day in advance. Assemble on the day of serving for optimal freshness. The cake can also be frozen, without glaze, for up to a month and glazed just before serving.

Nutritional Information

• Calories: 340
• Protein: 5g
• Carbohydrates: 55g
• Fat: 13g
• Fiber: 1g
• Sugar: 35g

Dietary Notes

• Vegetarian
• Can be adapted to Gluten-Free
• Potentially Dairy-Free with substitutions

The Recipe

Serves: 8

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Kitchen Equipment Needed

• Jelly roll pan
• Mixing bowls
• Whisk or electric mixer
• Wire rack
• Parchment paper

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 2 tablespoons fresh lemon juice
• 1 cup powdered sugar (for glaze)

Directions

1. Preheat oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan and line with parchment paper.
2. In a small bowl, mix flour, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs on high speed until thick. Gradually add sugar, beating until combined. Stir in water, vanilla extract, and lemon zest.
4. Gently fold in flour mixture. Spread batter evenly in the prepared pan.
5. Bake for 12-15 minutes or until cake springs back when lightly touched.
6. Turn cake onto a sugared towel. Peel off paper and roll cake up in the towel from the short side. Cool completely on a wire rack.
7. Meanwhile, beat heavy cream, powdered sugar, and lemon juice until stiff peaks form. Unroll cake and spread filling to within 1 inch of edges. Roll up again.
8. For glaze, mix powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle over cake and let it set.

Recipe Notes

• The cake can be refrigerated for up to 3 days in an airtight container.
• Ensure the glaze sets before slicing for cleaner cuts.
• Try adding a touch of lemon extract to intensify the lemon flavor.

Community Tips and Photos

Share your experience with this recipe! Tag us using #LemonCreamRoll on social media.

Questions and Answers

• Can I make this cake gluten-free? Yes, substitute all-purpose flour with a gluten-free blend.
• What can I use instead of heavy cream? You can use a dairy-free whipping cream for a similar texture.
• How long can I store this cake? It’s best consumed within 3 days if refrigerated.