Velvet Lemon Cream Roll Cake Recipe
There’s just something magical about transforming simple pantry staples into a show-stopping dessert, and the Velvet Lemon Cream Roll Cake exemplifies that delightfully airy, sunshiny magic. This playful, citrusy confection layers a feather-light sponge with the most luscious lemon cream, all gently swirled into a dreamy spiral. Whether you’re searching for a centerpiece for spring gatherings, a Mother’s Day treat, or simply craving a bright, velvety finish to your meal, this cake will win hearts (and plenty of recipe requests) at first bite.
Ingredients You’ll Need
Gathering the ingredients for Velvet Lemon Cream Roll Cake is half the fun, and each one truly pulls its weight—think golden eggs for fluff, a punch of zest, and cream for that signature swirl. This cake is proof that a few thoughtful choices result in a dessert as beautiful as it is delicious.
- Eggs (4 large, room temperature): Whipping these until thick and pale is essential for the airy structure of your sponge—fresh is always best!
- Granulated sugar (3/4 cup): Adds sweetness and helps create a tender, melt-in-your-mouth cake.
- Vanilla extract (1 teaspoon): Rounds out the citrus and enhances the cake’s overall harmony.
- Lemon zest (1 tablespoon): The secret to that unmistakable brightness—don’t skip this! It perfumes the batter beautifully.
- All-purpose flour (3/4 cup): The Goldilocks of flour: tender, not dense, but with enough body to hold its spiral shape.
- Baking powder (1 teaspoon): Keeps the cake sky-high and soft.
- Salt (1/4 teaspoon): Just a pinch brings the flavors into sharp focus.
- Powdered sugar (for dusting towel): Prevents sticking and turns the roll into a sweet spectacle.
- Heavy whipping cream (1 cup): Whips up into peaks for the lush, cloud-like filling.
- Lemon curd (1/2 cup): Delivers a zingy, silky lemon filling that keeps you coming back for more.
- Powdered sugar (1/2 cup, for filling): Sweetens the cream without weighing it down.
- Lemon juice (1 teaspoon): Brings extra sparkle and tang that ties the cream filling together perfectly.
How to Make Velvet Lemon Cream Roll Cake
Step 1: Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper. This ensures your cake will release easily and keeps that delicate sponge perfectly intact for rolling later.
Step 2: Whip the Eggs and Sugar
In a large bowl, use an electric mixer to beat the eggs for five to six minutes, until thick, pale, and quadrupled in volume. Gradually add the granulated sugar while mixing. The eggs are the backbone of the Velvet Lemon Cream Roll Cake, so take your time—even a few extra whips can make a huge difference for an airy cake.
Step 3: Add Zest and Vanilla
Gently mix in the vanilla extract and fresh lemon zest. This step infuses the batter with its signature aroma and citrusy spark, setting the stage for all that springtime flavor.
Step 4: Fold in Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Sift this over your egg mixture and fold gently—slow, sweeping motions preserve all that precious volume. Your batter should be light as a cloud!
Step 5: Bake the Sponge
Pour the fluffy batter into your prepared pan, smoothing it evenly to the edges. Bake for 10-12 minutes, or until the cake is springy when pressed with a finger. Overbaking can dry out the sponge, so keep a close eye.
Step 6: Rolling the Cake
While the cake bakes, lay a clean kitchen towel flat and dust it with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the towel. Peel away the parchment paper carefully, then starting from the short end, roll up the cake and towel together. Rolling while warm is crucial for the Velvet Lemon Cream Roll Cake—this sets its swirl and keeps it from cracking. Let cool completely in the rolled shape.
Step 7: Make the Lemon Cream Filling
In a medium bowl, beat the heavy whipping cream, lemon curd, powdered sugar, and lemon juice together until stiff peaks form. The cream filling should be thick enough to spread, but still irresistibly light.
Step 8: Assemble the Cake
Unroll the cooled cake gently. Spread the lemon cream filling evenly, reaching right up to the edges for every bite to be full of lemony goodness. Reroll the cake (this time without the towel) and place it seam-side down on a serving platter. Chill for at least an hour to set the filling and make slicing cleaner.
Step 9: Finishing Touches
Dust with additional powdered sugar just before serving to give it a soft, snow-like finish. Slice, serve, and bask in the compliments from every forkful!
How to Serve Velvet Lemon Cream Roll Cake
Garnishes
Dress up your Velvet Lemon Cream Roll Cake with a flurry of powdered sugar, thin twists of lemon peel, or sugared edible flowers for an elegant touch. Some fresh raspberries or blueberries scattered around the platter add color and a sweet-tart accent that pairs beautifully with the lemon.
Side Dishes
For a truly special dessert plate, serve alongside a scoop of vanilla bean ice cream, a dollop of Greek yogurt, or a handful of mixed berries. A cup of earl grey tea or good coffee provides a delightful contrast to the tangy, creamy filling.
Creative Ways to Present
Cut the roll into thick slices and fan them out on a rectangular platter, accenting with a sprinkle of zest and a sprig of mint. For a brunch buffet, layer the slices with alternating berries and cream for a show-stopping trifle, or serve bite-sized rounds in colorful cupcake wrappers for a party treat. The beauty of Velvet Lemon Cream Roll Cake is that it invites a little whimsy to your dessert table!
Make Ahead and Storage
Storing Leftovers
Leftover Velvet Lemon Cream Roll Cake keeps beautifully in the refrigerator. Wrap the roll tightly in plastic wrap or store slices in an airtight container. It will stay fresh for up to three days—though don’t be surprised if it disappears sooner!
Freezing
Want to prep ahead? After assembling and chilling, wrap the entire roll (or individual slices) in a double layer of plastic wrap and foil. Freeze for up to one month. Thaw overnight in the refrigerator, then dust with fresh powdered sugar just before serving.
Reheating
This cake is best enjoyed chilled, but if you like your Velvet Lemon Cream Roll Cake just above fridge-cold, simply let it sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as the cream filling can become runny.
FAQs
Can I make the Velvet Lemon Cream Roll Cake in advance?
Absolutely! In fact, letting the cake sit in the fridge for a few hours allows the flavors to meld and the filling to set nicely. Make it the night before a big event to save time and keep stress low.
What if I don’t have lemon curd for the filling?
If lemon curd isn’t handy, you can substitute with homemade lemon pudding or even add extra lemon zest and juice to the cream. However, lemon curd imparts the creamiest texture and most intense citrus hit, so it’s worth seeking out!
My cake cracked while rolling—what do I do?
Don’t worry! Small cracks are easily hidden once you spread on the filling and reroll, especially with a flurry of powdered sugar on top. Rolling the cake while it’s still warm is the best way to minimize cracks.
Can I make this gluten-free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will change slightly, but you’ll still end up with a deliciously citrusy treat.
How do I achieve perfectly neat slices?
Chill the rolled cake thoroughly before slicing, and use a sharp, serrated knife. Wiping the knife clean between cuts also helps each slice come out beautifully defined and swirl-perfect.
Final Thoughts
If you crave fresh, tangy flavors in a soft, creamy dessert, there’s nothing quite like a homemade Velvet Lemon Cream Roll Cake. Whether you’re setting the table for loved ones or treating yourself, this cake is sure to become a favorite in your repertoire. Don’t hesitate—each bite will remind you why baking from scratch is always worth it!
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Velvet Lemon Cream Roll Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the light and refreshing flavors of this Velvet Lemon Cream Roll Cake. A tender sponge cake filled with a luscious lemon cream, this dessert is perfect for any occasion, from spring gatherings to summer soirées.
Ingredients
Cake:
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1 cup heavy whipping cream
- 1/2 cup lemon curd
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Beat eggs until thick, then add sugar, vanilla, and lemon zest. Fold in dry ingredients. Bake for 10-12 minutes.
- Roll the cake: Invert the baked cake onto a powdered sugar-dusted towel and roll it. Let it cool.
- Make the filling: Beat cream, lemon curd, powdered sugar, and lemon juice until stiff peaks form.
- Fill and roll: Unroll the cake, spread the filling, roll it back up, and chill before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Store in the refrigerator and serve chilled for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 23 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg
