Description
A light and fluffy lemon cake roll filled with a creamy lemon filling, perfect for family gatherings and special occasions.
Ingredients
- 1 cup cake flour (sifted before measuring)
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- Zest of 1 lemon
- 1/2 cup unsalted butter (softened or slightly melted)
- 1 cup sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon oil or extract
- 1 tablespoon fresh lemon juice
- Powdered sugar (for towel and cake)
- 1 cup heavy whipping cream
- 1 package cream cheese (8 ounces, softened)
- 1 cup powdered sugar
- Zest of 1 lemon
- 5 teaspoons fresh lemon juice
- 1/4 teaspoon pure lemon oil
Instructions
- Preheat your oven to 350°F and prepare a jelly roll pan.
- Whisk together the sifted cake flour, salt, baking powder, and lemon zest in a medium bowl and set aside.
- Beat the softened butter and sugar in a stand mixer on medium speed until light and creamy.
- Add the eggs, vanilla extract, lemon oil, and fresh lemon juice; mix until creamy.
- Incorporate the dry ingredients gradually, mixing for about 30 seconds.
- Pour the batter into the prepared pan and bake for 15-18 minutes until spongy.
- Invert the cake onto a powdered sugar-sprinkled towel and roll it tightly to cool.
- Whip the heavy cream until stiff peaks form and set it aside.
- Beat cream cheese until light and creamy, then add powdered sugar, lemon zest, fresh lemon juice, and lemon oil.
- Fold in the whipped cream to create the filling.
- Unroll the cooled cake, spread the filling, and roll it back tightly.
- Slice to serve and enjoy!
Notes
For a beautiful presentation, sprinkle additional powdered sugar on top and serve with lemon slices. Store leftovers tightly wrapped in the refrigerator for up to three days.
