Luscious Lemon Cream Roll Cake with Lemon Glaze: A Zesty Delight
When life hands you lemons, you don’t just make lemonade; you whip up a Luscious Lemon Cream Roll Cake with Lemon Glaze that’s sure to brighten even the grayest of days! This delightful recipe is not just a showstopper for any gathering—friends and family will be gathering around your kitchen as soon as they catch a whiff of this fragrant, sweet citrus delight. Perfect for busy moms or professionals looking to whip up something special without the fuss, this cake rolls up joy and sunshine in every slice.
Why You’ll Love This Luscious Lemon Cream Roll Cake
This luscious lemon cream roll cake is more than just dessert; it’s a celebration on a plate. It’s fluffy, creamy, and has that irresistible tangy sweetness that makes you want to devour a whole roll by yourself (don’t worry, we won’t tell!). The simplicity of rolling a cake, paired with the luscious lemon cream and zesty glaze, makes it a delightful weekend project or a perfect surprise for weekday guests. Plus, who doesn’t love a dessert wrapped in a gorgeous swirl?
Ingredients
Let’s start by gathering everything you need for this delightful cake:
For the Cake:
- 3 eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Zest of one lemon
Let’s Get Rolling: Recipe Steps
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Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a bit of overhang—this makes it easier to roll later!
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Beat Those Eggs: In a mixing bowl, beat the eggs and granulated sugar together on high speed until the mixture is thick and light in color (around 5-7 minutes). Add in the vanilla extract, and give it another quick whisk.
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Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture. Be gentle—think of it like coaxing someone into a dance.
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Spread and Bake: Pour the batter into your prepared pan and spread it evenly. Bake for about 12-15 minutes or until it springs back when touched.
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Cool and Roll: Once baked, remove the cake from the oven and dust the top with powdered sugar. Place a clean kitchen towel over the cake and carefully flip it onto the towel. Peel off the parchment paper and gently roll the cake up with the towel inside. Let it cool completely like this, which helps it maintain its shape.
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Make the Cream Filling: While the cake cools, whip the heavy cream until soft peaks form. Gradually add powdered sugar, lemon zest, and juice until nice and fluffy. Downright heavenly!
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Unroll and Fill: Once the cake is cool, gently unroll it. Spread the lemon cream filling evenly over the surface, avoiding the edges. Roll it back up, this time without the towel, and place it seam side down on a platter.
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Prepare the Glaze: To make the lemon glaze, whisk powdered sugar, lemon juice, and zest together until smooth. Drizzle this luscious glaze over the rolled cake, letting it drip down the sides for that Instagram-worthy look.
Cooking Tips
- Time-Saver Alert! Don’t want to make your own whipped cream? Store-bought works perfectly in a pinch.
- Zest It Up! Save any unused lemon zest—it makes fabulous garnishes for your cake or other desserts.
- Roll with It: If your first attempt at rolling the cake is a little lumpy, embrace it! Each roll adds character and truly, who doesn’t love a dessert with a story?
Personal Anecdote
I remember the first time I made this cake. It was a sunny Saturday afternoon, and my kids were running wild through the yard. I put on my “super mom” cape—okay, practically a flour-dusted apron—and decided to make something special for them. As soon as they tasted this Luscious Lemon Cream Roll Cake, they were hooked! It quickly became our family’s go-to treat for picnics and parties, and I can assure you, there were no leftovers that day.
FAQs
Can I substitute the heavy cream in the filling?
Absolutely! For a lighter option, you can use whipped topping or cream cheese blended with a little milk.
How should I store leftovers?
If you have any leftover cake (which is unlikely), wrap it tightly in plastic wrap and store it in the fridge for up to 3 days.
Can I make this cake in advance?
Yes! You can prepare the cake a day ahead and store it in the fridge, just glaze it the day you plan to serve it.
Our Luscious Lemon Cream Roll Cake with Lemon Glaze is the epitome of why we bake. It’s fun, flavorful, and absolutely fabulous. So grab those lemons, roll up your sleeves, and let’s make this cheerful confection! After all, who doesn’t deserve a slice of sunshine in their day?
Remember, cooking is all about joy, and I can’t wait to hear how your cake turns out. Happy baking!
Meta Description: Luscious Lemon Cream Roll Cake is the perfect recipe for a quick, easy, and delicious dessert. Brighten your day with this delightful treat!
A Zesty Delight
Description
Brighten your day with this Luscious Lemon Cream Roll Cake with a delicious zesty glaze that’s sure to be a hit at any gathering!
Ingredients
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar together on high speed until thick and light in color.
- In another bowl, whisk together flour, baking powder, and salt. Gradually fold this into the egg mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until it springs back when touched.
- Dust the top of the cake with powdered sugar, flip it onto a clean kitchen towel, and roll it up while cooling.
- Whip the heavy cream until soft peaks form, then add powdered sugar, lemon zest, and juice until fluffy.
- Once cool, unroll the cake, spread the cream filling evenly, and roll it back up without the towel.
- Whisk powdered sugar, lemon juice, and zest together until smooth. Drizzle over the rolled cake.
Notes
- For a lighter option, you can substitute heavy cream with whipped topping. Leftovers can be stored in the fridge for up to 3 days.