Dessertscrazyforcrust3.9
Lemon Cake Roll
Lemon in every bite! Lemon cake and lemon whipped cream filling make this the perfect cake roll for any occasion.
👥 10 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray. (Use the spray with flour or actually grease and flour the foil to avoid sticking.)
2
Beat eggs at high speed for ⏱️ 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
large eggs3(30ml) Lemon Juice (about 1 medium or 1/2 large)2 tablespoons(237ml) cold heavy whipping cream1 cup(21g) powdered sugar3 tablespoons
3
Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
(30ml) Lemon Juice (about 1 medium or 1/2 large)2 tablespoonsbaking powder1 teaspoon(237ml) cold heavy whipping cream1 cup(21g) powdered sugar3 tablespoons
4
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for ⏱️ 9-11 minutes (mine took 10).
5
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
(30ml) Lemon Juice (about 1 medium or 1/2 large)2 tablespoonsPowdered sugar (to aid in rolling)(237ml) cold heavy whipping cream1 cup(21g) powdered sugar3 tablespoonsPowdered sugar (for dusting)
6
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7
While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form.
(30ml) Lemon Juice (about 1 medium or 1/2 large)2 tablespoonsPowdered sugar (to aid in rolling)(237ml) cold heavy whipping cream1 cup(21g) powdered sugar3 tablespoonsPowdered sugar (for dusting)
8
Gently fold in the lemon curd. Chill until ready to use.
9
When cake is cool, carefully unroll the towel. Spread the lemon whipped cream over the cake. (You might have some whipped cream left over.) Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.
Nutrition Facts
calories
362 kcal
fat Content
12 g
serving Size
1 /10th cake roll
fiber Content
1 g
sugar Content
50 g
sodium Content
1037 mg
protein Content
3 g
cholesterol Content
108 mg
carbohydrate Content
60 g
saturated Fat Content
7 g
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