Lemon Cake Roll – Light, Luscious, and Perfect for Spring

There’s something about a lemon cake roll that just feels like sunshine on a plate. Light, airy, and bursting with fresh lemon flavor, this dessert is the perfect balance of sweet and tangy.

I first made this cake on a warm spring afternoon when I was craving something refreshing but still indulgent. Since then, it has become a staple in my kitchen, especially when I want to impress guests or treat my family to something special.

If you’ve never made a cake roll before, don’t worry! It’s easier than it looks, and with a few simple tricks, you’ll have a stunning, bakery-worthy dessert in no time.

Why You’ll Love This Lemon Cake Roll

• Light and airy texture – Thanks to the sponge cake base, every bite melts in your mouth.
• Bright, citrusy flavor – Fresh lemon zest and juice make it wonderfully refreshing.
• Luscious filling – A creamy blend of whipped cream and cream cheese with a hint of lemon.
• Great for any occasion – Whether for Easter, brunch, or a summer gathering, this cake roll always impresses.
• Surprisingly easy – If you follow the steps carefully, rolling the cake is simple and stress-free.

Ingredients You’ll Need

For the Cake:

• 3/4 cup cake flour (for a light, tender texture)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs (room temperature)
• 3/4 cup granulated sugar
• 2 tablespoons vegetable oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• Powdered sugar (for dusting)

For the Filling:

• 4 ounces cream cheese, softened
• 1/2 cup heavy whipping cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon lemon extract (optional, for a stronger flavor)

How to Make a Lemon Cake Roll

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This ensures easy removal of the cake after baking.

2. Make the Batter

• In a small bowl, whisk together the cake flour, baking powder, and salt.
• In a large bowl, beat the eggs and sugar on high speed until thick and pale (about 5 minutes). This step is key to getting a fluffy cake.
• Gently fold in the oil, lemon juice, vanilla extract, and lemon zest.
• Gradually add the dry ingredients, folding gently until combined. Be careful not to overmix.

3. Bake the Cake

• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 10-12 minutes, or until the cake springs back when lightly touched.

4. Roll the Cake

• While the cake is still warm, dust a clean lint-free kitchen towel with powdered sugar.
• Carefully invert the cake onto the towel and peel off the parchment paper.
• Starting from the short end, roll the cake and towel together into a spiral.
• Let it cool completely on a wire rack.

5. Make the Filling

• Beat the cream cheese until smooth.
• Add the powdered sugar, lemon juice, zest, vanilla extract, and lemon extract.
• In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

6. Assemble the Cake

• Gently unroll the cooled cake and spread the filling evenly over the surface.
• Roll the cake back up (without the towel) and wrap it in plastic wrap.
• Refrigerate for at least 1 hour to set.

7. Serve and Enjoy

Dust the top with powdered sugar, slice, and serve. It pairs beautifully with fresh berries or a cup of tea.

Tips for Success

• Use cake flour – It keeps the cake light and prevents it from being too dense.
• Don’t overbake – Overbaking can cause cracks when rolling.
• Roll while warm – This prevents the cake from breaking.
• Chill before slicing – This helps the filling set and makes slicing easier.

Variations and Customizations

Want to make it your own? Try these ideas:

• Lemon Raspberry Cake Roll – Add fresh raspberries to the filling.
• Glazed Lemon Cake Roll – Drizzle with a simple lemon glaze instead of powdered sugar.
• Lemon Blueberry Twist – Mix in a handful of fresh blueberries for extra flavor.
• Dairy-Free Version – Use coconut cream and dairy-free cream cheese.

How to Store Your Lemon Cake Roll

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving.

More Delicious Lemon Desserts

If you love lemon-flavored treats, you’ll enjoy these recipes too:

• Moist Lemon Loaf Cake
• Classic Lemon Meringue Pie
• Lemon Butter Shortbread Cookies
• Sweet Blueberry Biscuits with Lemon Glaze

Try This Lemon Cake Roll Today!

Baking this lemon cake roll is a truly rewarding experience, offering the perfect blend of tangy lemon flavor and soft, spongy texture. The process itself is simple and fun, and the end result is an elegant dessert that’s just as beautiful as it is delicious. Whether you’re baking for a family gathering, a holiday, or just to satisfy a lemon craving, this cake will never disappoint.

One of the things I love most about this recipe is how versatile it is. You can easily adjust the filling, try different fruit add-ins, or even drizzle it with a light lemon glaze for an extra citrusy punch. If you’re feeling creative, decorate the top with fresh berries, edible flowers, or a dusting of powdered sugar to give it a professional bakery-style look.

If you’ve never made a cake roll before, don’t be intimidated! With the right technique—rolling while warm and letting it chill properly—you’ll achieve that perfect swirl every time. And remember, even if it cracks slightly, it will still taste amazing. Plus, a little extra powdered sugar can cover any imperfections!

I’d love to hear how your lemon cake roll turned out! Did you make any modifications? Do you have a favorite way to serve it? Drop a comment below and share your baking experience. Your feedback means the world to me and helps others who might be trying this recipe for the first time.

And don’t forget to pin this recipe on Pinterest so you can come back to it anytime.

Happy baking!

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