There's something magical about slicing into a beautiful Lemon Cake Roll Recipe and revealing those gorgeous swirls of fluffy cake and creamy filling. If you've been searching for a dessert that looks impressive but doesn't require professional baking skills, you've found it. This Lemon Cake Roll Recipe brings together a light, airy sponge cake with a tangy lemon cream filling that melts in your mouth.
What makes this Lemon Cake Roll Recipe special is how it captures the bright, fresh taste of spring in every bite. The zesty lemon flavor paired with sweet cream creates the perfect balance that's not too heavy, making it ideal for warm weather gatherings or whenever you need a show-stopping dessert. Trust me, once you master this Lemon Cake Roll Recipe, it'll become your go-to for impressing guests without spending hours in the kitchen.
Why This Spring Dessert Will Become Your New Favorite
Lemon desserts have always held a special place in home baking, especially when the weather gets warmer. This lemon Swiss roll combines the classic technique of rolled cakes with the refreshing punch of citrus, creating something that feels both nostalgic and fresh. The best part? Unlike dense layer cakes, this light and fluffy lemon cake won't weigh you down after dinner.
This recipe works beautifully for Easter brunches, Mother's Day celebrations, or summer garden parties. The Lemon Cake Roll Recipe pairs wonderfully with fresh berries, a cup of hot tea, or even a glass of sparkling wine. The rolled presentation also makes it perfect for slicing into neat portions, so serving a crowd becomes effortless. Plus, that golden cake dotted with lemon zest creates an Instagram-worthy dessert that tastes even better than it looks.
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Ingredients
For the Lemon Sponge Cake:
- Large eggs (separated)
- Granulated sugar
- Fresh lemon zest
- Fresh lemon juice
- Vanilla extract
- All-purpose flour (sifted)
- Baking powder
- Salt
- Powdered sugar (for dusting)
For the Lemon Cream Filling:
- Cream cheese (softened)
- Powdered sugar
- Lemon curd
- Heavy whipping cream
- Vanilla extract
For the Glaze (Optional):
- Lemon zest
- Powdered sugar
- Fresh lemon juice
See recipe card for quantities.
Instructions
Preparing Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Line a 10x15-inch jelly roll pan with parchment paper, leaving a 2-inch overhang on both sides.
- Lightly grease the parchment with cooking spray or butter.
- Dust a clean kitchen towel with powdered sugar and set aside; you'll need this for rolling.
Expert tip: The powdered sugar on the towel prevents sticking and adds a sweet coating to your rolled lemon dessert.
Making the Lemon Sponge Cake Batter
- Beat egg yolks with ½ cup sugar in a large bowl for 3-4 minutes until thick and pale yellow.
- Add lemon zest, lemon juice, and vanilla extract to the yolk mixture and blend well.
- In a separate clean bowl, whip egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining ¼ cup sugar while continuing to beat until stiff peaks form.
- Sift together flour, baking powder, and salt in a small bowl.
- Gently fold the flour mixture into the yolk mixture in three additions.
- Carefully fold in the whipped egg whites in two additions, being gentle to maintain the airiness.
Expert tip: When folding egg whites, use a rubber spatula and cut down through the center, then sweep along the bottom and up the side. This technique keeps your batter light.
Baking and Rolling
- Pour the batter into your prepared pan and spread evenly with an offset spatula.
- Tap the pan gently on the counter twice to release air bubbles.
- Bake for 12-15 minutes until the cake springs back when lightly touched.
- While the cake is still hot, immediately turn it out onto the prepared sugared towel.
- Carefully peel off the parchment paper.
- Starting from the short end, roll the cake up with the towel inside.
- Place the rolled cake seam-side down on a wire rack to cool completely (about 1 hour).
Expert tip: Rolling while warm is crucial for preventing cracks in your Lemon Cake Roll Recipe. The cake's flexibility decreases as it cools.
Making the Filling and Assembly
- Wrap in plastic wrap and refrigerate for at least 2 hours before serving.
- Beat softened cream cheese with powdered sugar until smooth and fluffy (2-3 minutes).
- Mix in the lemon curd and vanilla extract until well combined.
- In a separate chilled bowl, whip heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture in two additions.
- Carefully unroll the cooled cake (it's okay if it wants to curl slightly).
- Spread the lemon cream filling evenly over the cake, leaving a ½-inch border.
- Roll the cake back up without the towel this time, keeping it tight but not squeezing out the filling.
Expert Cooking Tips
- Getting your lemon cake roll just right takes a few insider tricks. Here's what makes the difference between a good roll and a great one:
Room Temperature Eggs Are Your Best Friend
- Cold eggs don't whip up as well as room temperature ones. Take your eggs out of the fridge 30-60 minutes before baking. If you forgot, place them in a bowl of warm water for 5-10 minutes. This simple step helps create maximum volume in both yolks and whites, giving you that airy texture everyone loves in a lemon sponge roll recipe.
The Rolling Technique Matters
- Roll the cake while it's still warm; never let it cool flat
- Use a tea towel dusted generously with powdered sugar
- Roll from the short end for easier handling
- Don't roll too tightly; you need room for filling later
- If cracks appear, they'll be on the outside and easily hidden
Preventing Common Issues
- Avoid overmixing once you add the flour. Overmixing deflates those precious air bubbles from the whipped egg whites, resulting in a dense cake. Use a folding motion rather than stirring. Also, don't overbake. The cake should be lightly golden and spring back when touched. Even one or two extra minutes can make it dry and prone to cracking.
Filling Distribution Tips
- Spread your lemon cream filling evenly but leave that border. Too much filling near the edges means it'll squeeze out when you roll. Use an offset spatula for smooth, even coverage. If your filling seems too soft, pop it in the fridge for 15 minutes to firm up before spreading.
Recipe Variations & Substitutions
Dietary Modifications
Gluten-Free Lemon Cake Roll
- Swap the all-purpose flour with a quality gluten-free flour blend that contains xanthan gum. Bob's Red Mill 1:1 Baking Flour works perfectly. The texture stays remarkably similar to the original.
Dairy-Free Version
- Replace cream cheese with dairy-free cream cheese (Kite Hill or Miyoko's brands work well). Use coconut cream instead of heavy whipping cream. Make sure to chill the coconut cream can overnight, then scoop out only the solid cream on top.
Lower Sugar Option
- Reduce the sugar in the cake by 2 tablespoons and use a sugar substitute like erythritol in the filling. You'll still get a delicious lemon roll cake with cream cheese filling, just with less sweetness.
Flavor Variations for Your Lemon Cake Roll Recipe
Lemon Curd Swiss Roll
- Skip the cream cheese filling entirely and use 1 ½ cups of lemon curd mixed with 1 cup of whipped cream. This creates an intensely lemony, lighter filling that's perfect for summer.
Lemon Berry Roll
- Add ½ cup of fresh blueberries or diced strawberries to your filling. The berries add pops of color and complement the citrus beautifully. This works great for spring lemon dessert presentations.
Lemon Cream Cheese Frosting Outside
- After filling and rolling, frost the outside with lemon buttercream or cream cheese frosting. This transforms your simple roll into a fancy celebration cake. Add candied lemon slices on top for extra wow factor.
Double Lemon Version
- Add ¼ cup of lemon curd directly into the cake batter for even more citrus flavor. Then use the lemon cream filling as directed. This creates the ultimate easy citrus sponge cake experience for serious lemon lovers.
Seasonal Twists
- For Easter, tint your filling with a drop of yellow food coloring and decorate with pastel sprinkles. During summer, serve slices with fresh whipped cream and mixed berries. For a fall version, add a teaspoon of cinnamon to the batter and use maple cream cheese filling instead.
Equipment Recommendations
- 10x15-inch Jelly Roll Pan (the right size is crucial; too large and your cake will be thin and crack)
- Electric Hand Mixer or Stand Mixer (essential for properly whipping eggs and cream; a whisk won't give you the volume needed)
- Fine-Mesh Sieve (for sifting flour and removing lumps that could deflate your batter)
- Rubber Spatula (flexible silicone works best for gentle folding)
- Clean Kitchen Towel (choose one without a heavy texture that could imprint on your Lemon Cake Roll Recipe)
- Offset Spatula (makes spreading batter and filling smooth and even)
- Parchment Paper (prevents sticking and makes removal from pan effortless)
- Wire Cooling Rack (allows air circulation while your rolled cake cools)
- Zester or Microplane (for getting fine lemon zest without the bitter white pith)
Budget-friendly tip: If you don't have a jelly roll pan, a 9x13-inch pan works in a pinch, though your roll will be slightly thicker and shorter.
Storage & Meal Prep Tips
Refrigerator Storage
- Keep your lemon cake roll recipe wrapped tightly in plastic wrap in the refrigerator. It stays fresh and delicious for 3-4 days. The cream filling holds up well, though the cake may absorb some moisture over time, making it even more tender. Always store it seam-side down to maintain its shape.
Freezing Instructions
- This dessert freezes beautifully for up to 2 months. Wrap the filled and rolled cake tightly in plastic wrap, then again in aluminum foil. Label with the date. To thaw, move it to the refrigerator overnight. Don't thaw at room temperature, as this can make the filling weepy. If you're adding a glaze, wait until after thawing.
Make-Ahead Tips
- Bake the sponge cake up to 2 days ahead. Keep it rolled in the towel and wrapped in plastic wrap at room temperature. Make the filling the day before and keep it refrigerated. Assemble 4-6 hours before serving for the best texture. This homemade lemon cake dessert actually tastes better after the flavors have time to meld in the fridge.
The Secret That Changed Everything
Want to know what separates an okay lemon Swiss roll from an absolutely stunning one? It's all about the resting time. After you've baked your cake and rolled it with the towel, many bakers make the mistake of unrolling it too soon. Let me share what I learned from years of trial and error with this Lemon Cake Roll Recipe.
The cake needs a full hour to cool while rolled. This trains the cake to hold its spiral shape without fighting back. When you unroll it after proper cooling, it naturally wants to curl back up, making the final assembly effortless. If you rush this step, your cake will crack and resist rolling with the filling inside. Patience here is what creates those perfect swirls in your Lemon Cake Roll Recipe that everyone admires.
FAQ
How long does roll cake last in the fridge?
A properly stored Lemon Cake Roll Recipe lasts 3-4 days in the refrigerator when wrapped tightly in plastic wrap. The cream cheese filling keeps it moist, and the flavors actually improve after the first day as everything melds together. For best taste, let it sit at room temperature for 10-15 minutes before serving.
What are common lemon cake mistakes?
The most common mistake with a Lemon Cake Roll Recipe is overbaking the sponge, which makes it dry and prone to cracking. Other issues include not rolling the cake while it's still warm, overmixing the batter after adding flour, and using cold eggs which don't whip properly. Also, many bakers add too much filling, causing it to squeeze out the sides.
Is lemon cake supposed to be refrigerated?
Yes, because this Lemon Cake Roll Recipe contains cream cheese and whipped cream in the filling, it must be refrigerated. Store it in an airtight container or wrapped in plastic wrap. It's a perishable dessert that shouldn't sit at room temperature for more than 2 hours. The cold temperature also helps the cake hold its rolled shape beautifully.
Why is my Swiss roll rubbery?
A rubbery texture in your Lemon Cake Roll Recipe typically comes from overmixing the batter after adding flour, which develops too much gluten. It can also happen if you overbake the cake or don't whip the egg whites to proper stiff peaks. Using old baking powder can also affect the texture. Make sure to fold gently and watch your baking time carefully.
Sweet Endings and What's Next
Making this Lemon Cake Roll Recipe brings such joy to any gathering, and the compliments you'll receive make every step worth it. The combination of fluffy vanilla sponge base, tangy lemon cream filling, and that gorgeous spiral presentation creates a dessert that feels special without being complicated. Whether you're serving it at a spring brunch or summer dinner party, this fresh lemon roll cake never disappoints.
Once you've mastered this Lemon Cake Roll Recipe, you'll want to keep the dessert momentum going. Try our Fruit Cheesecake Bites Recipe for another crowd-pleasing treat that's perfect for parties, or dive into our Chocolate Bites Recipe when you're craving something rich and indulgent. Both recipes share that same make-ahead convenience and impressive presentation. Don't forget to share your beautiful Lemon Cake Roll Recipe creations in the comments below and let us know which variation became your favorite.
Thanks for baking with me
By Lisa Johnson 🍰💛
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Pairing
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Lemon Cake Roll Recipe
Equipment
- 1 10x15-inch Jelly Roll Pan Proper size ensures the cake doesn’t crack
- 1 Electric hand mixer or stand mixer For whipping eggs and cream
- 1 Fine-mesh sieve For sifting flour and removing lumps
- 1 Rubber spatula For gently folding batter
- 1 Clean kitchen towel Used for rolling the cake while warm
- 1 Offset spatula For spreading batter and filling evenly
- 1 Parchment paper Prevents sticking
- 1 Wire cooling rack For cooling the rolled cake
- 1 Zester or Microplane For fine lemon zest without bitterness
Ingredients
For the Sponge Cake
- 4 large Eggs Separated, room temperature
- ¾ cup Granulated sugar Divided (½ cup for yolks, ¼ cup for whites)
- 1 tablespoon Lemon zest From about 2 lemons
- 2 tablespoon Fresh lemon juice Bright citrus flavor
- 1 teaspoon Vanilla extract Balances tartness
- ¾ cup All-purpose flour Sifted
- 1 teaspoon Baking powder Helps cake rise
- ¼ teaspoon Salt Enhances flavor
- Powdered sugar For dusting towel during rolling
For the Filling
- 8 oz Cream cheese Softened
- ½ cup Powdered sugar For sweetness
- ¼ cup Lemon curd Adds tangy citrus flavor
- 1 cup Heavy whipping cream Whipped to stiff peaks
- 1 teaspoon Vanilla extract Rounds out flavor
Optional Glaze
- 1 cup Powdered sugar Base for glaze
- 2–3 tablespoon Fresh lemon juice For consistency
- ½ teaspoon Lemon zest Enhances lemon flavor
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
- Beat egg yolks with ½ cup sugar until thick and pale. Add lemon zest, juice, and vanilla.
- In a separate bowl, whip egg whites with remaining sugar to stiff peaks.
- Sift flour, baking powder, and salt; fold into yolk mixture. Gently fold in egg whites.
- Spread batter evenly in pan, tap to remove air bubbles, and bake 12–15 minutes until springy.
- Invert hot cake onto a powdered-sugar-dusted towel, peel parchment, and roll up with towel inside. Cool 1 hour.
- Beat cream cheese and powdered sugar, add lemon curd and vanilla, then fold in whipped cream.
- Unroll cooled cake, spread filling, and roll again without towel. Wrap in plastic and chill 2 hours.
- Dust with powdered sugar or drizzle with glaze before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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