Oh my goodness, do I have a treat for you today! I’ve been making this Luscious Lemon Cream Roll Cake with Lemon Glaze for as long as I can remember, and it’s become a staple in my home whenever there’s a special occasion—or sometimes just because it’s Tuesday, you know? This cake is like a slice of sunshine itself, bursting with bright, zesty lemon flavor that has a way of lifting your spirits.
I remember the first time I made this cake for a family gathering. It was a scorching summer afternoon, and I was determined to impress everyone, including my infamous aunt who always rolls her eyes at my baking experiments. Well, let’s just say, she had a slice and then another, and I like to think she graced me with a rare compliment. Each bite is a celebration of fluffy sponge cake filled with heavenly lemon cream, and the drizzle of lemon glaze on top just takes it over the edge!
What’s in Luscious Lemon Cream Roll Cake?
Eggs: The backbone of this sponge cake! They help keep things light and airy. Make sure they’re at room temperature for the fluffiest results.
Sugar: This sweet ingredient helps to create a lovely balance with the tartness of the lemon. Granulated sugar works best, but you could experiment with alternatives if desired.
Flour: All-purpose flour is perfect for this recipe. It gives the cake structure while keeping it tender.
Baking Powder: This little magic ingredient is responsible for that rise! Don’t skip it, or you might end up with the pancake version of this cake.
Salt: Just a pinch rounds out the flavors and enhances the sweetness.
Milk: I prefer whole milk for its richness, but any kind will do. The milk keeps the cake moist.
Lemon Zest: Don’t skimp on this! The zest is where all that bright, aromatic lemon flavor hides.
Lemon Juice: Freshly squeezed is ideal for that tangy kick! Bottled juice just won’t cut it in this luscious creation.
Heavy Cream: This adds a luxurious touch to the filling and gives you that luscious, creamy texture.
Powdered Sugar: Perfect for sweetening the cream without making it grainy.
Confectioners’ Sugar: This is what we use for dusting the cake roll, adding a pretty finish and a little extra sweetness.
Is Luscious Lemon Cream Roll Cake Good for You?
Now, let’s be real—this cake isn’t winning any health awards, but hey, life is about balance, right?
Lemon Juice: One bright spot is that the lemon juice brings a heap of vitamin C, which is great for your immune system.
Eggs: They pack a punch with protein and important nutrients like vitamins D and B12.
On the downside, this cake does contain sugar and heavy cream, so if you’re watching those calories or sugar intake, just enjoy a slice or two. Moderation is key! Plus, let’s face it, a little indulgence never hurt anyone!
Ingredients List
This recipe serves 8 people.
– 4 large eggs, room temperature
– 1 cup granulated sugar
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt
– ¼ cup milk
– Zest of 1 lemon
– ¼ cup fresh lemon juice
– 1 cup heavy cream
– 2 cups powdered sugar (for the filling)
– Powdered sugar for dusting
How to Make Luscious Lemon Cream Roll Cake?
1. **Preheat the Oven:** Start by preheating your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
2. **Mix Ingredients:** In a large bowl, beat the eggs and granulated sugar until thick and pale. This should take about 5-7 minutes, so feel free to boogie to your favorite song during this time.
3. **Combine Dry Ingredients:** In another bowl, whisk the flour, baking powder, and salt together. Gently fold the dry ingredients into your egg mixture.
4. **Incorporate Milk and Lemon:** Stir in the milk, lemon zest, and lemon juice until just combined. Be careful not to overmix!
5. **Pour into Pan:** Pour the batter into your prepared pan and smooth it out evenly.
6. **Bake:** Pop the pan into the oven and bake for about 12-15 minutes, or until the cake is lightly golden and springs back when touched.
7. **Cool and Roll:** While the cake is baking, prepare a clean kitchen towel lightly dusted with powdered sugar. Once baked, immediately invert the cake onto the towel, peel off the parchment, and roll it up in the towel. Let it cool completely.
8. **Make the Filling:** While the cake is cooling, whip the heavy cream until stiff peaks form. Gradually add in the powdered sugar and continue the mixing until well combined.
9. **Unroll and Fill:** Carefully unroll the cooled cake, spread the whipped cream filling evenly over the surface, and then re-roll it back up, this time without the towel!
10. **Chill and Glaze:** Refrigerate the rolled-up cake for at least an hour. Meanwhile, prepare the glaze by mixing powdered sugar with a little lemon juice until smooth. Drizzle this over the chilled roll before serving.
Sweet Tips for Luscious Lemon Cream Roll Cake
– If you want to jazz it up a little, toss in a handful of crushed berries into the whipped cream filling. It adds color, flavor, and a bit of health too!
– Make sure the cake is completely cool before unrolling it; otherwise, it might crack. Trust me, I learned that the hard way!
– Serve with fresh fruit or even a dollop of lemon curd on the side—yum!
I hope you give this Luscious Lemon Cream Roll Cake a try, whether you’re impressing guests or treating yourself. It’s a delightful experience that adds a touch of sunshine to any day. Remember, baking is not just about following a recipe; it’s about creating memories. So go on, bake with love, and don’t hesitate to share your amazing creations with me! 🌟
