Description
A soft and airy roll cake filled with luscious lemon cream and topped with a zesty lemon glaze, perfect for any celebration.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 cup unsalted butter, melted
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the eggs with granulated sugar until light and fluffy.
- Add the lemon juice and zest, mixing until integrated.
- Gradually stir in the flour mixture, then fold in the melted butter until combined.
- Spread the batter evenly into the prepared pan and bake for 12-15 minutes.
- Roll the cake while warm using a kitchen towel and let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cake, spread the whipped cream filling, and roll it back tightly.
- Mix powdered sugar and lemon juice to make the glaze, then drizzle over the cake.
- Slice and serve, enjoying each delightful bite!
Notes
Can be made a day in advance. Substitute almond extract for vanilla for a unique flavor. Adding fresh berries to the cream filling is a delicious option.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg