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Lemon Cake Roll: A Zesty, Creamy Delight

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Lemon cake roll is a show-stopping dessert that combines the bright, refreshing flavors of lemon with the light, airy texture of a perfectly baked sponge cake. This recipe offers the perfect balance of sweetness and tartness, making it a beloved choice for all lemon enthusiasts. The cake is tender and soft, thanks to its fluffy structure, while the creamy filling adds an indulgent touch. With its stunning appearance and mouthwatering flavor, it’s the kind of dessert that impresses guests at any gathering. Whether you’re preparing for a special celebration or simply craving a delightful treat, this Lemon Cake Roll will be the highlight of any occasion. The recipe is easy to follow, and the results are absolutely rewarding.

Ingredients

Scale

For the Cake Roll:

  • 1 cup cake flour (sift before measuring)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • Zest of 1 lemon
  • 1/2 cup unsalted butter (1 stick), softened or slightly melted
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon oil or extract
  • 1 tablespoon fresh lemon juice
  • Powdered sugar (for dusting towel and cake)

For the Filling:

  • 1 cup heavy whipping cream
  • 1 (8-ounce) package softened cream cheese
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • 5 teaspoons fresh lemon juice
  • 1/4 teaspoon pure lemon oil (optional)

Instructions

  • Prepare the Cake Roll:
    Start by preheating your oven to 350°F. Lightly grease a jelly roll pan (15 1/2″ x 10 1/2″ x 1″) and line it with parchment paper. Afterward, grease and lightly flour both the paper and the inside edges of the pan.
  • Make the Cake Batter:
    In a medium-sized bowl, whisk together the sifted cake flour, salt, baking powder, and lemon zest. Set the dry ingredients aside. In a stand mixer bowl, beat the butter and sugar on medium speed for about 1 minute until the mixture becomes light and creamy. Add the eggs, vanilla extract, lemon oil (or extract), and fresh lemon juice to the bowl. Mix on medium speed for about 2 minutes, until the mixture is smooth and creamy. Gradually add in the dry ingredients and mix until just combined, being careful not to overmix.
  • Bake the Cake:
    Pour the batter into the prepared jelly roll pan and bake for about 15 to 18 minutes, or until the top of the cake is spongy and a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly.
  • Roll the Cake:
    Once the cake is baked, run a knife around the edges of the pan to loosen the cake. Invert the cake onto a clean, lint-free towel that’s generously sprinkled with powdered sugar. Carefully peel off the parchment paper and trim off the hard edges of the cake. Lightly sprinkle the top of the cake with more powdered sugar. Starting at one short end, gently roll the cake up with the towel, rolling as tightly as possible. Set the cake roll aside to cool while preparing the filling.
  • Make the Filling:
    In a stand mixer, whip the heavy whipping cream on high speed until stiff peaks form. Transfer the whipped cream into a separate bowl and refrigerate it. In the same stand mixer bowl, beat the cream cheese on medium speed until it becomes light and creamy. Make sure there are no lumps in the cream cheese. Add the powdered sugar, lemon zest, fresh lemon juice, and lemon oil (if using), and mix until well combined. Finally, fold the whipped cream into the cream cheese mixture gently, making sure it’s evenly incorporated.
  • Assemble the Cake Roll:
    Unroll the cooled cake and spread the lemony filling evenly across the surface, stopping about 1/2-inch from the edges. Carefully roll the cake back up without the towel, starting from the short end, and place it seam side down. Sprinkle the roll with powdered sugar and refrigerate for a while to allow the filling to firm up.
  • Serve and Enjoy:
    After chilling, slice the cake roll into individual servings and serve. The lemon cake roll is perfect on its own, but you can also drizzle some extra lemon juice or honey on top for a sweet finish.

Notes

  • Lemon Oil Substitution: If you don’t have lemon oil, you can substitute it with lemon extract. If you don’t have lemon extract, don’t worry—it will still taste delicious without it, just a bit less tart.
  • Adjusting Lemon Flavor: You can tweak the amount of lemon juice and zest depending on how tangy you want the flavor to be. Adding more lemon juice will give the filling a more pronounced tartness, while more zest will provide a fragrant citrus punch.
  • Serving Suggestions: For an extra layer of flavor, you can serve the cake roll with a dollop of whipped cream or a few fresh berries on top. This adds a fresh element to the dessert, making it feel even more special.
  • Cake Variations: If you’re looking for a different flavor profile, you can try substituting the lemon with other fruits. A raspberry or strawberry cake roll would be a delicious variation. The basic cake roll recipe works well with various fruits, so feel free to experiment with different flavor combinations.

Find it online: https://marcelarecipes.com/lemon-cake-roll-a-zesty-creamy-delight/