Description
Lemon Cream Roll Cake with Zesty Lemon Glaze is moist, fluffy, and bursting with bright citrus flavor. This elegant dessert features a soft sponge cake rolled around creamy lemon filling and topped with a sweet-tangy lemon glaze for the ultimate refreshing treat.
Ingredients
For the Cake:
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
For the Lemon Cream Filling:
1 cup heavy whipping cream
4 ounces cream cheese, softened
1/3 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Instructions
1. Preheat oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar for 4 to 5 minutes until pale and fluffy.
3. Mix in vanilla extract and lemon zest.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Fold dry ingredients gently into the egg mixture.
6. Stir in milk until just combined.
7. Spread batter evenly into the prepared pan.
8. Bake for 10 to 12 minutes until the cake springs back lightly when touched.
9. Carefully turn the warm cake onto a clean kitchen towel dusted with powdered sugar.
10. Roll the cake gently with the towel and let cool completely.
11. For the filling, beat heavy cream until soft peaks form.
12. In another bowl, beat cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
13. Fold whipped cream into the cream cheese mixture.
14. Unroll the cooled cake carefully and spread the lemon cream filling evenly over the surface.
15. Roll the cake back up tightly without the towel.
16. For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth.
17. Drizzle glaze over the cake before slicing and serving.
Notes
Roll the cake while warm to prevent cracking.
Do not overbake the sponge cake or it may dry out.
Chill the cake before slicing for cleaner pieces.
Store covered in the refrigerator for up to 4 days.