Description
A delightful Lemon Cake Roll that balances light sweetness with zesty lemon, perfect for spring gatherings.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- Whisk together the eggs and sugar in a mixing bowl until pale and fluffy, about 5 minutes.
- Gently fold in the flour and baking powder.
- Add lemon juice and zest into the mixture.
- Spread the batter evenly into the prepared baking sheet and bake for 12-15 minutes until it springs back when touched.
- Prepare a clean kitchen towel dusted with powdered sugar.
- Immediately invert the cake onto the towel and peel away the parchment paper.
- Roll the cake with the towel while still warm.
- While it cools, whip together the cream cheese with powdered sugar, lemon juice, and lemon zest until smooth.
- Unroll the cake gently, spread the filling evenly, and roll it back up without the towel.
- Chill in the refrigerator for at least 30 minutes before serving, then dust with powdered sugar.
Notes
Ensure to roll the cake while it’s still warm to prevent cracking.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: lemon cake, cake roll, spring dessert, citrus dessert, family recipe