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Velvet Lemon Cream Roll Cake Recipe


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4 from 67 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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