Velvet Lemon Cream Roll Cake Recipe
If you have a penchant for desserts that are as vibrant and refreshing as they are indulgent, then you are going to fall head over heels for this Velvet Lemon Cream Roll Cake Recipe. This cake is the perfect combination of soft, tender sponge and luscious, tangy lemon cream that’s so smooth it feels like silk with every bite. Whether you’re craving a bright springtime treat or a stunning dessert to impress your guests, this roll cake balances the subtle lemon zing with the rich creaminess flawlessly, making it a true crowd-pleaser every single time.
Ingredients You’ll Need
The ingredients for this cake are delightfully simple yet absolutely essential for achieving that perfect texture and flavor balance. Each element contributes its unique character — from the fluffy all-purpose flour base to the sharp pop of fresh lemon zest, all coming together to create a show-stopping dessert.
- All-Purpose Flour: Provides the light and tender crumb that is key for a soft roll cake.
- Granulated Sugar: Sweetens the cake perfectly while helping create a delicate crumb.
- Baking Powder: Gives the cake a gentle lift, keeping it airy and moist.
- Eggs: Bind everything together and add richness to the batter.
- Unsalted Butter: Adds creaminess and depth without overpowering the bright lemon notes.
- Fresh Lemons (zest and juice): Infuse the cream with that unmistakable fresh citrus punch.
- Heavy Cream: Whipped to soft peaks, it creates the luscious, fluffy filling.
- Vanilla Extract: Enhances the flavor complexity, perfectly balancing the tart lemon.
- Powdered Sugar: Sweetens the cream filling smoothly without any grittiness.
- Salt: Just a pinch to elevate all the flavors and keep them interesting.
How to Make Velvet Lemon Cream Roll Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Mixing these ahead of time ensures your batter will have an even distribution of leavening and helps maintain that delicate crumb texture.
Step 2: Cream the Butter and Sugar
In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy—this should take about 3 minutes. This step is crucial because it creates tiny air pockets that will help your cake rise beautifully and keep it tender.
Step 3: Incorporate the Eggs
Next, add the eggs one at a time, beating thoroughly after each addition until smooth and well incorporated. This slow addition prevents curdling and ensures your batter stays silky, which is the foundation for that signature velvet texture.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry flour mixture into the wet batter gently with a spatula. This folding technique avoids overmixing, which could lead to a tougher cake. You want to keep the batter airy and light, perfect for rolling later on.
Step 5: Bake the Cake
Pour the batter evenly into your prepared jelly roll pan and place it in the oven. Bake for 12 to 15 minutes until the cake is a delicate golden brown and springs back lightly when pressed. It’s important not to overbake to keep the roll soft and bendable.
Step 6: Prepare the Lemon Cream Filling
While the cake bakes, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Then, gently fold in fresh lemon zest and juice. This filling is where the magic happens, offering a rich creaminess with a zesty lemon burst that complements the cake’s subtle sweetness beautifully.
Step 7: Roll and Cool the Cake
Once out of the oven, let the cake cool slightly, then carefully roll it up in the parchment paper. This step helps the sponge “learn” the rolled shape without cracking. Allow it to cool completely while rolled, which makes spreading the luscious lemon cream much easier and cleaner.
Step 8: Assemble the Cake
Unroll your now completely cooled cake and spread the lemon cream filling evenly across the surface. Roll it up again tightly without the parchment paper, slice, and get ready to enjoy the silky, zesty goodness of your Velvet Lemon Cream Roll Cake Recipe.
How to Serve Velvet Lemon Cream Roll Cake Recipe
Garnishes
Serving the Velvet Lemon Cream Roll Cake Recipe with just a few thoughtful garnishes can elevate its presentation and flavor experience. Try a light dusting of powdered sugar or some thin lemon slices arranged on top for a pretty citrusy touch. A few fresh mint leaves also add a refreshing contrast both visually and on the palate.
Side Dishes
This roll cake pairs wonderfully with a cup of hot tea or freshly brewed coffee, perfect for an afternoon pick-me-up. For a more indulgent dessert spread, serve alongside fresh berries or a dollop of extra whipped cream to bring out the lemon’s brightness even more.
Creative Ways to Present
Want to impress? Slice the cake into delicate, bite-sized roulades and serve on a dessert platter with alternating colors of lemon curd and blueberry sauces drizzled around. Another fun idea is to layer slices in a trifle bowl with lemon curd and whipped cream for a stunning layered dessert twist.
Make Ahead and Storage
Storing Leftovers
Leftover Velvet Lemon Cream Roll Cake Recipe keeps well when covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This helps preserve the moistness of the cake and the fluffiness of the cream filling for up to 3 days.
Freezing
If you want to prepare this cake in advance or save some for later, you can freeze the roll cake wrapped carefully in plastic wrap and foil. Freeze for up to 1 month. To thaw, place it in the refrigerator overnight so it defrosts gently without losing its creamy texture.
Reheating
This delicate cake is best served chilled or at room temperature, so reheating isn’t really recommended. If the cake feels too firm from refrigeration, simply leave it at room temperature for about 30 minutes before serving to bring back its soft, rollable texture.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can work in a pinch, fresh lemon zest and juice provide a vibrant, natural tang and aroma that really makes the Velvet Lemon Cream Roll Cake Recipe shine. It’s worth using fresh if you can!
What pan size is best for this roll cake?
The recipe calls for a 15×10 inch jelly roll pan, which is ideal for creating a thin, flexible cake layer perfect for rolling without cracking or breaking.
How can I prevent cracks when rolling the cake?
Rolling the cake while it’s still warm, wrapped in parchment paper, helps the sponge “remember” that shape and prevents cracking when you add the filling later.
Is it possible to make this recipe dairy-free?
You can substitute butter with dairy-free margarine and heavy cream with coconut cream or a whipped non-dairy alternative to adapt this recipe for dairy-free diets, though the texture and flavor may vary slightly.
How long does the cake stay fresh after assembling?
Once assembled, the Velvet Lemon Cream Roll Cake Recipe is best enjoyed within 2 to 3 days when stored in the refrigerator to maintain its perfect balance of flavors and freshness.
Final Thoughts
This Velvet Lemon Cream Roll Cake Recipe is truly one of those special desserts that you’ll want to make again and again. It’s a harmonious dance of tender cake and silky lemon cream that brightens up any occasion with its cheerful flavor and beautiful presentation. Give it a try—you might just discover your new favorite way to enjoy lemon sweets!
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Velvet Lemon Cream Roll Cake Recipe
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Velvet Lemon Cream Roll Cake is a light, fluffy sponge cake rolled with a luscious lemon-infused whipped cream filling. Perfect for a refreshing dessert, it combines the soft texture of a classic jelly roll with a bright citrus twist that is both elegant and satisfying.
Ingredients
Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 4 large eggs
Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper, ensuring the paper extends over the edges for easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet batter using a spatula, gently incorporating until just combined without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread to the edges. Bake for 12-15 minutes, or until the cake is golden brown and springs back lightly when touched.
- Prepare Lemon Cream Filling: While the cake bakes, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Then gently fold in fresh lemon zest and lemon juice to infuse the cream with bright citrus flavor.
- Roll the Cake: Remove the cake from the oven and let it cool slightly. While still warm, invert the cake onto a clean kitchen towel or parchment paper, then carefully peel off the baking parchment. Roll the cake up gently with the parchment paper inside to form a tight spiral, which helps the cake hold its shape as it cools completely.
- Assemble the Roll: Once the cake is completely cooled, unroll it, spread the lemon cream filling evenly over the surface, and then re-roll tightly without the parchment paper. Slice into servings and serve.
Notes
- Rolling the cake while warm prevents cracking and helps maintain a smooth roll.
- Use fresh lemons for the zest and juice to get the best bright and natural flavor.
- Ensure the whipped cream holds stiff peaks for a stable filling that won’t weep.
- For easier slicing, chill the rolled cake in the refrigerator for about 30 minutes before cutting.
- This cake is best enjoyed the same day or within 24 hours for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
