Lemon Cream Roll Cake
Introduction
Lemon Cream Roll Cake is a delightful dessert that brings together the bright and zesty flavor of lemons with a soft and moist cake. This rolled cake is filled with luscious lemon cream, making it a perfect treat for any occasion. It’s light, refreshing, and sure to impress your family and friends.
Why Make This Recipe
Making Lemon Cream Roll Cake is a great idea for many reasons. First, it’s a simple recipe that does not require fancy techniques, which means anyone can try it at home. Second, the bright lemon flavor makes it perfect for spring and summer gatherings, but it’s delicious year-round. Finally, it’s a unique dessert that’s different from regular cakes, which will wow your guests and make any meal feel special.
How to Make Lemon Cream Roll Cake
Making Lemon Cream Roll Cake is easy if you follow these simple steps. Let’s gather our ingredients and get started!
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Directions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
- Add lemon juice, lemon zest, vegetable oil, and vanilla extract to the egg mixture and beat until combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
- Roll the cake up gently in the towel, starting from the short end. Let cool completely.
- To make the filling, whip heavy cream with powdered sugar, lemon zest, and lemon juice until stiff peaks form.
- Unroll the cooled cake carefully and spread the lemon cream evenly over the surface.
- Roll the cake back up without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before serving.
How to Serve Lemon Cream Roll Cake
Once your Lemon Cream Roll Cake is ready, you can slice it into pieces and serve it chilled. It pairs beautifully with a cup of tea or coffee. You can also garnish it with some lemon slices or fresh berries for an extra touch.
How to Store Lemon Cream Roll Cake
To keep your Lemon Cream Roll Cake fresh, store it in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It can last for about 3 days in the fridge.
Tips to Make Lemon Cream Roll Cake
- Make sure to roll the cake while it is still warm; this helps it hold its shape.
- Use fresh lemons for the best flavor in both the cake and the filling.
- Feel free to adjust the sweetness of the cream by adding more or less powdered sugar.
Variation
You can try different flavors for the cream filling, such as orange or lime, if you want to switch things up. Just replace the lemon juice and zest with the citrus of your choice.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it in the refrigerator until you are ready to serve.
2. What should I do if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a regular baking sheet, but make sure it has edges to hold the batter.
3. How can I make the cake gluten-free?
You can use a gluten-free all-purpose flour blend instead of regular flour for a gluten-free version of this cake.
Enjoy making your Lemon Cream Roll Cake and sharing it with those you love!
