Velvet Lemon Cream Roll Cake: A Delightfully Easy Dessert for Any Occasion
There’s something uniquely satisfying about a fresh, homemade dessert, don’t you think? If you’re like me and always on the lookout for delicious yet easy-to-make recipes, the Velvet Lemon Cream Roll Cake is about to become your new best friend in the kitchen. Trust me, this cake isn’t just a treat for the taste buds; it’s an experience wrapped in a luscious roll of lemony goodness that’s perfect for impressing guests or simply giving yourself a well-deserved treat after a long day.
Why You’ll Love This Velvet Lemon Cream Roll Cake
This recipe encapsulates everything we adore about baking — it’s simple, sweet, and downright impressive! Imagine slicing into this light-as-a-cloud cake, revealing a swirl of creamy lemon filling that tastes like sunshine. Perfect for spring gatherings, summer barbecues, or when you’re just craving a little slice of happiness. Plus, it’s so easy that even the busiest of bees can whip it up during a quick coffee break (trust me, I’ve timed it!).
So, grab your apron (and maybe some extra flour for the inevitable mess) because we’re diving into this delightful recipe together!
Ingredients
Before we leap into the wonderful world of cake rolls, here’s what you’ll need:
For the Cake:
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar, for dusting
For the Lemon Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Step-by-Step Directions
Step 1: Prepping the Pan
Start by preheating your oven to 350°F (175°C). Then, line a 15×10-inch jelly roll pan with parchment paper. This makes for an easy release later—no one wants to end up with a cracked cake on their hands!
Step 2: Make the Cake Batter
In a mixing bowl, whisk the eggs and granulated sugar together until it’s nice and fluffy, about 5 minutes. This is where the magic happens! The mixture should be thick and pale. Then mix in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the egg mixture, folding gently until just combined. Too much stirring can lead to a dense cake—yikes!
Step 3: Bake the Cake
Carefully pour the batter into your prepared pan, spreading it evenly. Bake it in the preheated oven for about 12-15 minutes, or until a toothpick inserted comes out clean.
Step 4: Roll it Up
Once the cake is out of the oven, don’t let it sit around! Place a clean kitchen towel on the counter and dust it with powdered sugar. Turn the cake out onto the towel and peel off the parchment paper. Starting from one end, roll the cake up tightly with the towel inside. Let it cool completely in this position—this will help it maintain that perfect roll shape.
Step 5: Prepare the Lemon Cream Filling
While the cake cools, whip the heavy cream in a mixing bowl with powdered sugar, vanilla extract, lemon zest, and lemon juice until soft peaks form. I always say, if it doesn’t taste like sunshine, you’re doing it wrong!
Step 6: Fill and Roll (Again!)
After your cake has cooled, unroll it gently and spread the lemon cream filling evenly over the surface. Then, roll it back up (without the towel this time, please!) and place it seam side down on a serving platter. It’s like giving your cake a spa day—treat it with love!
Step 7: Chill and Serve
Refrigerate for at least an hour to let that luscious cream set. When you’re ready to serve, dust with powdered sugar for that Instagram-ready look! Slice it into rounds, serve it up to your family or friends, and watch the smiles appear.
Cooking Tips
- Don’t be shy with the lemon! If you really love that zesty flavor, feel free to add a bit more juice or zest to the filling.
- Make it ahead of time! This cake can be made a day in advance – just wrap it well and keep it in the fridge. I do this right before my family visits, and they can’t get enough!
- Picky eaters alert! If someone in your crowd isn’t a fan of citrus, swap the lemon for chocolate or another flavor that they love—because, hey, there’s always a workaround in baking!
FAQs
Can I substitute the heavy cream?
Sure! You can use whipped topping or a dairy-free cream alternative, but the cream gives it that richer taste we all love.
How can I store leftovers?
Store any leftovers tightly wrapped in plastic wrap in the refrigerator for up to three days. It might not last that long, though—seriously!
Now you know how to create your very own Velvet Lemon Cream Roll Cake, sure to be a hit with everyone at the table! This delightful dessert is not only a feast for the eyes but a joyful treat that brings smiles all around.
Let’s spread a little love through our kitchens, and remember: every slice tells a story worth sharing. Happy baking!
Need more delicious ideas? Be sure to check out my Chocolate Lava Cake recipe for another crowd-pleaser! Or explore my post about simple summer desserts for more seasonal inspiration!
Meta Description: Velvet Lemon Cream Roll Cake is the perfect recipe for a sunny day! Quick, easy, and delicious, this delightful dessert will become your go-to. Try it today!
A Delightfully Easy Dessert for Any Occasion
Description
The Velvet Lemon Cream Roll Cake is a light and fluffy dessert filled with a creamy lemon filling. Perfect for gatherings or as a delightful treat any day.
Ingredients
Instructions
- Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a mixing bowl, whisk the eggs and granulated sugar together until fluffy, about 5 minutes. Mix in the vanilla extract.
- Pour the batter into your prepared pan and bake for 12-15 minutes or until a toothpick comes out clean.
- Dust a kitchen towel with powdered sugar. Turn the cake out onto the towel, peel off the parchment, and roll it up tightly with the towel inside. Let it cool.
- In a mixing bowl, whip the heavy cream, powdered sugar, vanilla, lemon zest, and lemon juice until soft peaks form.
- Once cooled, unroll the cake gently and spread the lemon cream filling. Roll it back up seam side down on a platter.
- Dust with powdered sugar and slice into rounds. Serve and enjoy!