Here’s a Velvet Lemon Cream Roll Cake 🍋🍰 — light, soft sponge with a smooth lemon cream filling. Elegant but not hard to make.
Velvet Lemon Cream Roll Cake
Ingredients
Lemon Sponge Cake
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp oil or melted butter
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Lemon Cream Filling
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- 4 oz cream cheese, softened
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
For Rolling
- Powdered sugar (for dusting towel)
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- Make sponge cake
- Beat eggs and sugar on high speed 4–5 minutes until thick, pale, and ribbon-like.
- Gently fold in flour, baking powder, and salt.
- Fold in oil, lemon zest, and vanilla.
- Bake
- Spread batter evenly in the pan.
- Bake 10–12 minutes, just until the cake springs back lightly.
- Roll while warm
- Dust a clean kitchen towel generously with powdered sugar.
- Turn hot cake onto towel, peel off parchment.
- Roll cake up gently (with towel inside) from the short end.
- Let cool completely.
- Make lemon cream
- Beat cream cheese until smooth.
- Add powdered sugar, lemon juice, and zest.
- Fold in whipped cream beaten to soft peaks.
- Fill & roll
- Carefully unroll cooled cake.
- Spread lemon cream evenly, leaving a small border.
- Re-roll gently (without towel).
- Chill & serve
- Chill at least 1 hour before slicing.
- Dust with powdered sugar or drizzle with lemon glaze.
Tips for Success
- Don’t overbake—the cake must stay soft to roll
- Roll while warm to prevent cracking
- Chill before slicing for clean, beautiful pieces
Optional Finishes
- Lemon glaze drizzle
- White chocolate curls
- Fresh berries on top
If you’d like, I can also give you a shortcut boxed-cake version or a raspberry-lemon roll variation 🍓🍋.
