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5.0 from 18 votes

Lemon Cake Roll

Lemon Cake Roll is a delicious, lemony rolled cake filled with a sweet cream. This gorgeous, tasty dessert is super easy to make and perfect for Easter!

Prep Time
10 mins
Cook Time
10 mins
Total Time
2 hrs 24 mins
Servings: 12 servings
Calories: 300 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake Batter:
  • 3 large eggs
  • 1 cup sugar
  • 3 tablespoons cold water
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Buttercream Filling:
  • 1 cup unsalted butter , softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
Lemon Curd Filling: (Optional)
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 large egg , lightly beaten
  • 3/4 cup water
  • 1/4 cup lemon juice
Glaze:
  • 2 tablespoons lemon juice
  • 1 tablespoon whole milk , or more as needed to thin
  • 2 1/2 cups powdered sugar
  • 1 teaspoon lemon zest

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. Beat eggs in a mixing bowl for 3 minutes.
  3. Add sugar gradually to eggs while mixing. Beat for an additional 2 minutes or until mixture becomes thick.
  4. Mix in the 3 tablespoons water, 1 cup flour, baking powder, and salt.
  5. Line a 15 inch by 10 inch baking pan with parchment paper and grease well.
  6. Pour the batter into the pan and spread evenly.
  7. Bake for 12-14 minutes, or until cake springs back when lightly touched.
  8. While the cake is still warm, roll the parchment paper into a roll and let cool in the roll shape.
Buttercream Filling:
  1. Clean your stand mixer and while the cake is baking add the butter and powdered sugar on low speed until just combined.
  2. Raise speed to medium and beat until light and fluffy, about 2 minutes.
  3. Add in vanilla extract and lemon juice, and beat for 1 minute.
For Lemon Curd Filling: (Optional)
  1. In a small saucepan, combine the sugar, flour, egg, water and lemon juice.
  2. Cook and stir over medium heat until mixture comes to a boil.
  3. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature.
To Fill Cake:
  1. Unroll cake.
  2. Spread filling (if using curd too add buttercream first) evenly over cake to within 1" of edges. Roll up again starting from the same short side.
  3. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours.
Glaze:
  1. Mix the powdered sugar, milk, lemon juice and lemon zest until you have a thick but pourable consistency, adding up to an additional tablespoon of lemon juice if needed.
  2. Pour the glaze over the lemon roll.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 68g (23%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 70mg (23%) Sodium 78mg (3%) Potassium 76mg (2%) Fiber 1g (4%) Sugar 58g (116%) Vitamin A 102IU (2%) Vitamin C 3mg (3%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 68g 23%
Protein 4g 8%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 70mg 23%
Sodium 78mg 3%
Potassium 76mg 2%
Fiber 1g 4%
Sugar 58g 116%
Vitamin A 102IU 2%
Vitamin C 3mg 3%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.