Desserts

Lemon Cream Roll Cake with Lemon Glaze

Name: Lemon Cream Roll Cake with Lemon Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large eggs; 1 cup granulated sugar; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup lemon juice; 1 tablespoon lemon zest; 1 cup heavy cream; 1/2 cup powdered sugar; 1 cup powdered sugar (for glaze); 2 tablespoons lemon juice (for glaze)

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Bright, tangy, and light, this Lemon Cream Roll Cake with Lemon Glaze is a simple showstopper. A thin, spongy cake wraps around a whipped lemon cream filling, then gets a glossy lemon glaze on top. The cake smells bright with lemon and feels soft and tender. Serve it chilled for a refreshing dessert that slices beautifully. If you enjoy lemon desserts, you might also like the easy swap found in the lemon cream cheese dump cake recipe for another quick lemon treat.

Recipe Information

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 slices
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 380 kcal
Protein: 5 g
Carbohydrates: 61 g
Fat: 13.5 g
Fiber: 1 g
Sugar: 48 g
Sodium: 155 mg

Why Make This Lemon Cream Roll Cake with Lemon Glaze

This cake gives you bright lemon flavor without heavy effort. The sponge is light and tender. The whipped lemon cream filling is airy and tangy. The glaze adds shine and a sweet-tart finish. It is a great dessert for spring lunches, summer parties, or a sunny finish to any meal. The textures—soft cake, creamy filling, and silky glaze—make every bite interesting.

How to Make Lemon Cream Roll Cake with Lemon Glaze

This recipe moves quickly. You beat eggs and sugar until very thick, fold in dry ingredients, then bake the thin sponge. Rolling the cake while warm sets the shape. The filling is whipped cream sweetened and flavored with lemon. Chill before glazing and slicing for clean pieces.

Ingredients:

4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup lemon juice
1 tablespoon lemon zest
1 cup heavy cream
1/2 cup powdered sugar
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper. Set the lined pan on a flat surface. Have your lemon juice and zest ready.

Step 2: Mixing

In a mixing bowl, beat the eggs and granulated sugar on high speed until the mixture turns thick and pale and leaves ribbons when the beaters lift. Sift together the flour, salt, and baking powder. Gently fold the dry mixture into the egg mixture with a spatula until just combined. Pour the batter into the prepared pan and spread it into an even layer.

Step 3: Baking

Bake the batter for 12–15 minutes until the top is set and lightly golden. The cake should spring back lightly when touched and not be wet in the center. As soon as it comes out of the oven, cover the top with a clean kitchen towel and carefully roll the cake up inside the parchment paper from the short side. Let it cool completely while rolled to help it keep shape.

Step 4: Finishing

To make the filling, whip the heavy cream and 1/2 cup powdered sugar in a chilled bowl until stiff peaks form. Fold in 1/2 cup lemon juice and 1 tablespoon lemon zest until smooth and spreadable. Carefully unroll the cooled cake and remove the parchment. Spread the lemon cream filling evenly over the cake, then roll the cake back up tightly without the parchment. Refrigerate the roll for at least 1 hour to set. For the glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice until smooth and pourable. Drizzle the glaze over the chilled cake, slice, and serve.

How to Serve Lemon Cream Roll Cake with Lemon Glaze

Chill the roll for clean slices. Slice with a sharp, serrated knife and wipe the blade between cuts. Serve each slice slightly cold so the filling holds its shape. Garnish with extra lemon zest, thin lemon slices, or a light dusting of powdered sugar. This cake pairs well with tea, coffee, or a dollop of fresh berries for contrast.

How to Store Lemon Cream Roll Cake with Lemon Glaze

Refrigerator: Wrap the roll tightly in plastic wrap or store in an airtight container. Keep refrigerated up to 3 days.
Freezer: Wrap the roll in plastic and then foil. Freeze up to 1 month. Thaw overnight in the fridge before glazing or serving.
Note: The glaze can soften in storage. For best texture, glaze just before serving if you plan to keep it longer than a day.

Expert Tips for Perfect Lemon Cream Roll Cake with Lemon Glaze

Beat eggs and sugar until very thick. This gives the sponge its lift and keeps it flexible for rolling.
Roll the cake while warm with the towel or parchment to train it to hold shape. Let it cool rolled.
Chill the bowl and beaters before whipping the cream to reach stiff peaks faster.
Use fresh lemons for zest and juice. The aroma and bright taste make a big difference.
If the cake cracks slightly when rolling, press the seam side down and chill; the filling and glaze hide small imperfections.
For a sturdier filling, fold in 2 oz softened cream cheese with the whipped cream. That adds stability and slight tang.

Delicious Variations

Lemon-Blueberry: Fold 1/2 cup fresh blueberries into the filling for bursts of fruit.
Lemon-Meringue: Top with toasted meringue instead of glaze for a showy finish.
Limoncello Twist: Add 1–2 tablespoons limoncello to the glaze for an adult flavor.
Citrus Mix: Substitute half the lemon juice with orange juice for a sweeter taste.
Cream Cheese Filling: Replace half the whipped cream with softened cream cheese for a richer filling.

Frequently Asked Questions

How do I prevent the cake from cracking when I roll it?
Roll the cake immediately after baking while it is still warm. Use the parchment or a towel to roll it gently but snug. Let it cool rolled to set the shape before unrolling and filling.
Can I make the cake ahead of time?
Yes. Make and fill the cake, then refrigerate up to 3 days. For longer storage, freeze the unglazed roll up to 1 month and glaze after thawing.
What if I don’t have a jelly roll pan?
Use a rimmed baking sheet of similar size. The cake should be thin so it can roll. Adjust baking time slightly and watch closely.
Can I use a different sweetener or flour for a dietary need?
You can try 1:1 gluten-free flour blends in place of all-purpose flour, but texture may differ. For lower sugar, substitute part of the sugar with a powdered sugar alternative; expect changes in structure and sweetness.
How do I get a firmer filling that stays in place?
Fold in 2–3 ounces of softened cream cheese or a tablespoon of cornstarch dissolved in a little lemon juice to stabilize the whipped cream.
Is it safe to use bottled lemon juice?
Yes, but fresh lemon juice and zest give brighter flavor and aroma. Bottled juice can work in a pinch.

Conclusion

This Lemon Cream Roll Cake with Lemon Glaze is bright, tender, and easy to make. It looks impressive but comes together quickly. Try it for a sunny brunch, a light dessert after dinner, or any time you want a lemony treat that slices neatly and tastes fresh. For a similar lemon roll with step-by-step photos, check this Lemon Cake Roll – The Chunky Chef. Enjoy baking, and have fun sharing this cheerful cake with friends and family.