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Lemon Cake Roll

A light and fluffy lemon cake rolled with a luscious cream cheese filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
For the filling
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by greasing it and lining it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat together the eggs, lemon juice, lemon zest, and vanilla extract until smooth and light.
  4. Combine the wet and dry ingredients, mixing gently until you have a smooth batter.
  5. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until lightly golden.
Filling and Rolling
  1. While the cake bakes, prepare the filling by beating together the softened cream cheese, powdered sugar, heavy cream, and vanilla extract until fluffy.
  2. Once the cake is out of the oven, gently roll it up with the parchment paper while still warm and let it cool completely.
  3. After cooling, unroll the cake and spread the cream cheese filling evenly on top.
  4. Re-roll the cake tightly and chill it for at least 30 minutes before slicing.
Serving
  1. Slice the cake and garnish with fresh lemon zest before serving.

Notes

Store any leftovers wrapped in plastic wrap or in an airtight container in the fridge for 3-4 days. Freezing is also an option—slice and layer between parchment for easy access.