Description
Lemon Roll Cake Recipe. This cake is like a burst of sunshine on a plate! The bright, zesty flavor of lemon combined with the light, airy texture of the cake makes it a perfect treat for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar, plus extra for dusting
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 15×10 inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and 1/2 cup of granulated sugar until thick and pale yellow. Add lemon juice and zest, then fold in the sifted flour, baking powder, and salt.
- In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup of sugar until stiff peaks form. Gently fold into the batter.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until it springs back when touched.
- Dust a clean kitchen towel with powdered sugar, invert the baked cake onto it, and roll it up with the towel. Let it cool completely.
- Beat the heavy cream with powdered sugar until stiff peaks form. Optionally, fold in lemon curd.
- Unroll the cooled cake, spread the filling evenly, re-roll without the towel, and refrigerate for at least 1 hour before serving.
Notes
- Use room temperature eggs for better volume.
- Don’t overmix the batter to maintain lightness.
- Store leftovers in an airtight container in the fridge.
- Best served chilled for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg