Velvet Lemon Cream Roll Cake Recipe
If you love citrusy desserts that taste as good as they look, let me introduce you to the Velvet Lemon Cream Roll Cake. This glorious rolled sponge is impossibly light, with a silky-smooth lemon cream filling that sings with real lemon zest and the sunshine-bright flavor of curd. Whether you’re planning a spring brunch, a family celebration, or just want to treat yourself to something special, this is a cake that’s sure to dazzle and delight.
Ingredients You’ll Need
The ingredient list for this Velvet Lemon Cream Roll Cake is simple, but every element plays a crucial role. From bright and zesty lemons to pillowy eggs and rich cream, each one brings out the cake’s signature texture and flavor.
- Eggs (4 large): Whipping these turns the sponge luxuriously fluffy and light—don’t skimp on beating time!
- Granulated sugar (3/4 cup): Sweetens the sponge and helps whip up volume for that classic rollable texture.
- Vanilla extract (1 teaspoon): Brings subtle warmth that rounds out the citrus notes beautifully.
- All-purpose flour (3/4 cup): The backbone of the cake, just enough to set it without weighing things down.
- Baking powder (1 teaspoon): Gives the cake its gentle lift and helps keep the crumb fine and tender.
- Salt (1/4 teaspoon): Enhances all the flavors and keeps the sweetness in check.
- Whole milk (1/4 cup): Adds moisture for a soft, flexible sponge.
- Unsalted butter, melted (2 tablespoons): Richness and plush texture in every bite—don’t skip it.
- Heavy cream (1 cup): Whips into the creamiest filling, ultra-decadent but softly cloudlike.
- Powdered sugar (1/4 cup): Sweetens the cream and is perfect for a final snowy dusting on top.
- Lemon curd (1/2 cup): The heart of the filling—so tart, luscious, and fresh. Homemade or store-bought both work!
- Lemon zest (1 tablespoon): Intensifies the citrus flavor and perfumes every bite with lemony brightness.
- Powdered sugar for dusting: That finishing touch for a professional, inviting look.
How to Make Velvet Lemon Cream Roll Cake
Step 1: Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper. This ensures your sponge lifts out perfectly, giving you that gorgeous roll with minimal fuss.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs with the granulated sugar using a mixer on high speed for about 5 minutes. You’re looking for the mixture to turn pale, thick, and almost tripled in volume. This step is critical for a light and airy Velvet Lemon Cream Roll Cake—don’t rush it!
Step 3: Add Vanilla and Dry Ingredients
Mix in the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt, whisking them together. Gently fold these dry ingredients into the egg mixture in two or three additions. Go slow, and stop just as soon as the last streak of flour disappears to keep the batter super fluffy.
Step 4: Incorporate Milk and Butter
Warm the milk and melted butter together—just until the butter melts. Gradually fold this mixture into your batter, being gentle so you don’t deflate all that precious air. This step ensures your cake will be moist, melt-in-your-mouth, and perfectly tender.
Step 5: Bake the Sponge
Pour the batter into your prepared pan and smooth it out with an offset spatula. Bake for 10 to 12 minutes, just until the cake springs back lightly when touched and the top looks set. Resist over-baking; you want a pliable cake for rolling.
Step 6: Roll Up While Warm
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake is done, run a knife around the edges, invert it onto the towel, and peel off the parchment. Starting at a short end, roll the cake up with the towel, then let it cool completely—this trick prevents cracks.
Step 7: Make the Lemon Cream Filling
Once the cake is cool, whip the heavy cream and powdered sugar until you get stiff peaks. Gently fold in the lemon curd and zest. This filling is the soul of the Velvet Lemon Cream Roll Cake, bright and rich all at once!
Step 8: Fill and Re-roll the Cake
Carefully unroll your cooled cake. Spread the lemon cream filling evenly over the surface, leaving a small border. Roll it back up (without the towel this time), keeping the roll tight but gentle to avoid squeezing out the filling.
Step 9: Finish and Serve
Trim the ends for clean slices and finish with a generous dusting of powdered sugar. Let it chill if you can resist—this sets the cream and makes for even neater slices. Each bite of this Velvet Lemon Cream Roll Cake is guaranteed to wow!
How to Serve Velvet Lemon Cream Roll Cake
Garnishes
This cake shines with simplicity, but a little garnish elevates the experience: think fresh lemon slices, edible flowers, or a scattering of extra lemon zest. A simple dusting of powdered sugar gives it a beautiful, snow-capped finish that looks picture-perfect on any table.
Side Dishes
Pairing your Velvet Lemon Cream Roll Cake with lightly sweet, fruit-forward sides brings out its delicate tang. Try a bowl of fresh berries, a dollop of tangy Greek yogurt, or a drizzle of raspberry sauce on each plate. For dinner parties, a little scoop of lemon or raspberry sorbet alongside each slice is divine!
Creative Ways to Present
For a stunning presentation, slice the roll on a diagonal and serve on a vintage platter, or cut the cake into mini pinwheels for a standout addition to a dessert buffet. A swirl of whipped cream or a fun sprinkle of pastel crunch candies can make the Velvet Lemon Cream Roll Cake feel festive for birthdays and brunches alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Velvet Lemon Cream Roll Cake covered in the refrigerator. Store sliced or whole on a plate or airtight container for maximum freshness. It’ll stay absolutely luscious for up to three days without losing its soft, plush crumb or creamy filling.
Freezing
If you want to get ahead (or make dessert emergencies less daunting!), this cake freezes beautifully. Wrap the entire roll or individual slices tightly in plastic wrap, then foil, and freeze for up to one month. Thaw overnight in the fridge for a treat that tastes freshly made.
Reheating
There’s no need to reheat the Velvet Lemon Cream Roll Cake—serving it chilled (straight from the fridge) actually enhances its velvety texture and zingy flavor. If you prefer it slightly less cold, just let it rest at room temperature for ten minutes before slicing and serving.
FAQs
Can I make the Velvet Lemon Cream Roll Cake a day in advance?
Absolutely! The cake can be made and filled a day ahead, which not only saves time but lets the flavors meld even more. Simply cover and refrigerate until you’re ready to serve—it slices beautifully when fully chilled.
What’s the best way to prevent my roll from cracking?
Rolling the cake up while it’s still warm and letting it cool in that shape is the secret trick. Be generous with the powdered sugar on your towel so the cake doesn’t stick, and take your time unrolling and filling it for best results.
Can I use store-bought lemon curd in the filling?
Definitely! Store-bought lemon curd works great in a pinch, but homemade will take the Velvet Lemon Cream Roll Cake up another notch—especially if you add a bit of extra zest for more punch.
Is there a gluten-free version of this recipe?
You can substitute a good-quality gluten-free all-purpose flour blend for the regular flour in the recipe. The texture will still be light and tender, though it’s best to avoid overmixing for the fluffiest sponge.
How do I get super clean slices for serving?
For picture-perfect slices, chill the cake well before cutting, use a sharp serrated knife, and wipe the blade clean between cuts. This way, each slice of Velvet Lemon Cream Roll Cake looks as glorious as it tastes!
Final Thoughts
If you’re looking for a dessert that’s as elegant as it is irresistible, the Velvet Lemon Cream Roll Cake more than delivers. I promise, once you taste that tender sponge and zingy lemon cream, it’ll become a staple in your baking rotation—so don’t wait, treat yourself and your loved ones soon!
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Velvet Lemon Cream Roll Cake Recipe
- Total Time: 37 minutes plus cooling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the luscious and tangy delight of a Velvet Lemon Cream Roll Cake. This citrus-infused dessert features a light and airy sponge cake rolled around a decadent lemon cream filling. A perfect balance of sweetness and zesty lemon flavor makes this cake a delightful treat for any occasion.
Ingredients
Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted
Lemon Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup lemon curd
- 1 tablespoon lemon zest
Additional:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix eggs and sugar: In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy. Add vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gently fold into the egg mixture.
- Add milk and butter: Warm milk and melted butter, then fold into the batter.
- Bake: Pour batter into the pan, spread evenly, and bake for 10–12 minutes. Roll cake in a towel to cool.
- Prepare filling: Whip heavy cream and powdered sugar until stiff peaks form. Fold in lemon curd and zest.
- Assemble: Unroll cake, spread lemon cream, and re-roll. Dust with powdered sugar before slicing.
Notes
- For a stronger lemon flavor, use homemade lemon curd with extra zest.
- The cake can be made a day ahead; store refrigerated and covered until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 115mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg
