Lemon Cake Roll
User Reviews
5
Lemon Cake Roll
Description
This recipe creates a lemon cake by beating eggs and sugar until thickened, then folding in cold water, flour, baking powder, and salt to form a smooth batter. The batter is baked in a large parchment-lined pan until it springs back when touched, indicating a soft but stable sponge. While still warm, the cake is rolled up in the parchment paper and allowed to cool in the rolled shape to prevent cracking.
The filling features buttercream made by beating softened unsalted butter with powdered sugar, vanilla extract, and lemon juice until light and fluffy. Optionally, a lemon curd made with sugar, flour, egg, water, and lemon juice can be cooked and spread inside for added tartness and texture contrast. The assembled roll is finished with a lemon glaze, a mixture of lemon juice, milk, powdered sugar, and zest, enhancing the citrus profiles and adding a slight shine.
The resulting cake roll offers a combination of a moist, airy sponge with a smooth, tangy filling and a glossy glaze. It serves as a pleasing dessert that balances sweet and citrus flavors with buttery richness.
Ingredients
Cake Batter:
- 3 large egg
- 1 cup sugar
- 3 tablespoons water cold
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Buttercream Filling:
- 1 cup butter softened, unsalted
- 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 milk or more as needed to thin, whole
- 2 1/2 cups powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375 degrees.
- Beat eggs in a mixing bowl for 3 minutes.
- Add sugar gradually to eggs while mixing. Beat for an additional 2 minutes or until mixture becomes thick.
- Mix in the 3 tablespoons water, 1 cup flour, baking powder, and salt.
- Line a 15 inch by 10 inch baking pan with parchment paper and grease well.
- Pour the batter into the pan and spread evenly.
- Bake for 12-14 minutes, or until cake springs back when lightly touched.
- While the cake is still warm, roll the parchment paper into a roll and let cool in the roll shape.
Buttercream Filling:
- Clean your stand mixer and while the cake is baking add the butter and powdered sugar on low speed until just combined.
- Raise speed to medium and beat until light and fluffy, about 2 minutes.
- Add in vanilla extract and lemon juice, and beat for 1 minute.
For Lemon Curd Filling: (Optional)
- In a small saucepan, combine the sugar, flour, egg, water and lemon juice.
- Cook and stir over medium heat until mixture comes to a boil.
- Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature.
To Fill Cake:
- Unroll cake.
- 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.
- Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours.
Glaze:
- 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.
- Pour the glaze over the lemon roll.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 300 kcal
% 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.
User Reviews
Overall Rating
5
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