If you love soft, airy cakes with a refreshing citrus twist, this Velvet Lemon Cream Roll Cake is for you! Featuring a light and fluffy sponge cake, a zesty lemon cream filling, and a dusting of powdered sugar, this roll cake is as elegant as it is delicious.
Perfect for spring gatherings, afternoon tea, or a special dessert, this cake is easy to make and will impress everyone at the table!
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature – Helps create a light, airy texture.
- 3/4 cup (150g) granulated sugar – Sweetens and stabilizes the cake.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1 tablespoon lemon zest – Adds a refreshing citrus touch.
- 3/4 cup (95g) all-purpose flour – Keeps the cake light and delicate.
- 1 teaspoon baking powder – Provides a slight lift.
- 1/4 teaspoon salt – Balances the sweetness.
- 2 tablespoons vegetable oil – Keeps the cake moist.
- 2 tablespoons milk – Ensures a tender texture.
- Powdered sugar (for dusting the towel and cake)
For the Lemon Cream Filling:
- 1 cup (240ml) heavy cream, chilled – Creates a smooth and luscious filling.
- 1/4 cup (30g) powdered sugar – Lightly sweetens the cream.
- 2 tablespoons lemon juice – Brings a bright, tangy flavor.
- 1 teaspoon lemon zest – Intensifies the citrus aroma.
- 4 oz (115g) cream cheese, softened – Adds a velvety texture.
How to Make Velvet Lemon Cream Roll Cake
Step 1: Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Grease a 10×15-inch (25×38 cm) jelly roll pan and line it with parchment paper.
- In a large bowl, whisk eggs and sugar until light and fluffy (about 5 minutes) using an electric mixer.
- Add vanilla extract, lemon zest, oil, and milk, and whisk to combine.
- Sift in the flour, baking powder, and salt. Gently fold with a spatula until fully incorporated—avoid overmixing!
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for 10-12 minutes, or until the cake springs back when touched.
Step 2: Roll the Cake
- Lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
- As soon as the cake comes out of the oven, flip it onto the towel. Carefully peel off the parchment paper.
- Roll the cake gently but tightly, using the towel to guide you. Let it cool completely (about 30 minutes).
Step 3: Make the Lemon Cream Filling
- In a bowl, beat cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the lemon mixture until smooth and fluffy.
Step 4: Assemble the Roll Cake
- Carefully unroll the cooled sponge cake. Spread the lemon cream filling evenly over the surface.
- Gently roll the cake back up (without the towel).
- Place seam-side down and refrigerate for at least 1 hour to set.
Step 5: Serve and Enjoy!
Dust with powdered sugar before slicing. Garnish with lemon zest or fresh berries for a beautiful finish.
Enjoy your light, citrusy, and velvety lemon cream roll cake! 🍋🍰
Equipment Needed
- Jelly roll pan (10×15 inch / 25×38 cm)
- Mixing bowls
- Electric mixer
- Whisk & spatula
- Clean kitchen towel
- Sifter for powdered sugar
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! It can be made 1-2 days in advance. Store in the fridge, covered, to keep it fresh.
How do I prevent the cake from cracking?
- Roll the cake immediately while warm to prevent breakage.
- Don’t overbake—it should be soft and pliable.
Can I freeze this cake?
Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
What can I use instead of cream cheese in the filling?
You can substitute it with mascarpone or Greek yogurt for a lighter texture.
Can I add fruit to the filling?
Absolutely! Thinly sliced strawberries, raspberries, or blueberries make great additions.
Conclusion
This Velvet Lemon Cream Roll Cake is the perfect light and refreshing dessert for any occasion! Its soft sponge, zesty lemon cream, and delicate sweetness make it irresistible.
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