Description
A bright and tangy lemon roll cake wrapped around a whipped lemon cream filling, topped with a glossy lemon glaze.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar on high speed until thick and pale, then fold in the flour, salt, and baking powder.
- Pour the batter into the prepared pan and bake for 12–15 minutes until lightly golden.
- Roll the cake while warm in parchment paper and let it cool completely.
- Whip the heavy cream and powdered sugar until stiff peaks form, then fold in the lemon juice and zest.
- Spread the lemon cream filling onto the cooled cake, roll it back up tightly, and refrigerate for 1 hour.
- Mix the powdered sugar with lemon juice until smooth and pour over the chilled cake before serving.
Notes
Chill the roll for clean slices and serve slightly cold. Garnish with lemon zest or a light dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 48g
- Sodium: 155mg
- Fat: 13.5g
- Saturated Fat: 7g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 200mg