Luscious Lemon Cream Roll Cake with Glaze: A Citrusy Delight

 

Ingredients:

For the Cake:

4 large eggs, room temperature

1 cup granulated sugar

1 tsp vanilla extract

1/3 cup fresh lemon juice

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

Powdered sugar (for dusting)

For the Lemon Cream Filling:

1 cup heavy whipping cream, chilled

1/2 cup powdered sugar

1/4 cup lemon curd

1 tsp lemon zest

For the Lemon Glaze:

1 cup powdered sugar

2 tbsp fresh lemon juice

1 tbsp milk (optional, for thinning the glaze)

Directions:

For the Cake:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.

In a large mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 3-4 minutes.

Add the vanilla extract and lemon juice, mixing well to combine.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the egg mixture, folding gently until fully incorporated.

Pour the batter into the prepared jelly roll pan and spread it evenly.

Bake for 10-12 minutes, or until the cake springs back when touched.

While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.

Once the cake is done, immediately turn it out onto the towel and carefully peel off the parchment paper. Starting from the short end, gently roll the warm cake in the towel. Let it cool completely while rolled.

For the Lemon Cream Filling:

In a mixing bowl, whip the heavy cream until soft peaks form.

Add the powdered sugar, lemon curd, and lemon zest, and continue whipping until stiff peaks form.

Carefully unroll the cooled cake and spread the lemon cream filling evenly across the surface.

Gently roll the cake back up without the towel, keeping the filling inside. Place the roll seam-side down on a serving plate.

For the Lemon Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add milk, one teaspoon at a time, until it reaches your desired consistency.

Drizzle the glaze over the top of the roll cake, allowing it to drip down the sides for a beautiful finish.

How to Prepare:

For best results, ensure that your eggs are at room temperature, as this helps the cake batter whip up light and airy.

When rolling the cake, do so gently to avoid cracking. Using a powdered sugar-dusted towel prevents the cake from sticking and helps shape it.

The lemon cream filling is light and fluffy, balancing the tartness of the lemon with the sweetness of the powdered sugar. Be careful not to overwhip the cream to maintain a smooth, airy texture.

The lemon glaze adds the final touch of sweetness and enhances the lemon flavor. Adjust the thickness to your liking by adding more lemon juice or milk.

Preparation Time:

Prep Time: 25 minutes

Cook Time: 12 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 7 minutes

Servings:

Yields: 8-10 servings