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
Scale
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
