Description
A delightful Velvet Lemon Cream Roll Cake featuring a light, fluffy cake infused with fresh lemon zest and juice, generously filled with a smooth and tangy lemon-flavored whipped cream. This easy-to-make rolled dessert is perfect for spring or summer gatherings, offering a creamy citrus burst in every bite.
Ingredients
Scale
Cake
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 3 large Eggs
Lemon Cream Filling
- 1 cup Heavy Cream
- 1/4 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- Zest of 2 Fresh Lemons
- 2 tablespoons Fresh Lemon Juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined for an even texture in the cake.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar using a mixer until the mixture becomes light and fluffy, roughly 3 minutes, to incorporate air.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to create a smooth batter.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet batter with a spatula, mixing gently to avoid deflating the batter.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake for 12-15 minutes until the cake surface turns golden brown and a toothpick inserted comes out clean.
- Prepare Lemon Cream Filling: While the cake bakes, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh lemon zest and lemon juice to infuse bright, tangy flavor into the cream.
- Cool and Roll Cake: Remove the cake from the oven and let it cool slightly. While still warm, roll the cake up in the parchment paper carefully to shape it without cracking. Allow it to cool completely in this rolled form.
- Assemble the Roll: Once cooled, unroll the cake gently, spread the lemon cream filling evenly over the surface, then roll the cake tightly again. Slice and serve the creamy, zesty roll cake.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Rolling the cake while warm helps prevent cracks during shaping.
- Use fresh lemons for the best citrus flavor in both cake and filling.
- For extra stability, chill the lemon cream before spreading if your kitchen is warm.
- Store leftovers covered in the refrigerator and consume within 2-3 days for freshness.
