Lemon Cream Roll Cake with Lemon Glaze

The refreshing world of lemon cream roll cake with lemon glaze is where fluffy sponge cake meets luscious lemon cream filling and a bright lemon glaze! Imagine rolling into a slice of soft cake filled with tangy lemon goodness and drizzled with a sweet glaze. This dessert is not just a treat; it’s a vibrant celebration of flavors that will brighten any occasion.

This recipe is perfect for spring gatherings, special celebrations, or whenever you crave a zesty dessert. Let’s dive into this scrumptious recipe and discover how to create this delightful Lemon Cream Roll Cake that will have everyone asking for seconds!

Resume of the Recipe
This Lemon Cream Roll Cake features a light and airy sponge cake rolled with a creamy lemon filling, all topped with a refreshing lemon glaze. Each bite is a perfect balance of sweetness and tang, making this cake a delightful dessert.

Quick to prepare and beautifully presented, this roll cake is sure to impress your guests. Get ready to indulge in this citrusy delight!

Exciting Story:
Let me share how Lemon Cream Roll Cake with Lemon Glaze became a favorite in our home. One sunny afternoon, I was inspired by the bright flavors of lemon and wanted to create a dessert that felt like spring. I thought about how much I loved the combination of cake and cream, and a roll cake seemed like the perfect way to showcase those flavors.

As I whipped up the cake batter and prepared the lemon filling, the kitchen filled with the invigorating scent of citrus. When I rolled the cake and drizzled it with lemon glaze, it looked as beautiful as it smelled. The first bite was a burst of flavor—the creamy filling and soft cake danced together in perfect harmony! Since that day, this cake has become a go-to for our gatherings, a delicious reminder of how refreshing and delightful desserts can be.

Why This Lemon Cream Roll Cake with Lemon Glaze is a Must-Try

• Refreshing Flavor: The bright lemon flavor adds a delightful zing to the creamy filling.
• Elegant Presentation: This roll cake looks impressive and is perfect for special occasions.
• Light and Airy: The sponge cake is fluffy and pairs beautifully with the creamy filling.

How to Make Lemon Cream Roll Cake with Lemon Glaze
Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Spread the batter evenly in the prepared pan.

Bake for 12-15 minutes or until the cake springs back when lightly touched. Remove from the oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Starting from one short end, roll the cake and towel together tightly. Allow it to cool completely in this shape.

While the cake is cooling, prepare the lemon cream filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, vanilla extract, lemon zest, and lemon juice, mixing until well combined.

Once the cake is completely cool, unroll it gently and spread the lemon cream filling evenly over the surface. Roll the cake back up without the towel, starting from the short end. Place the rolled cake seam-side down on a serving plate.

For the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top of the rolled cake and garnish with additional lemon zest if desired.

Tips:

• Make sure the cake is completely cool before spreading the filling to prevent it from melting.
• Dust the towel with powdered sugar to prevent sticking.

Substitutions and Variations:

• Use lime juice and zest for a lime-flavored version.
• Add fresh berries to the filling for added flavor and texture.
• Experiment with different extracts, like almond or coconut, for a unique twist.

Make a Healthier Version:

• Use light whipped topping instead of heavy cream for a lower-calorie filling.
• Reduce the sugar in both the filling and glaze to suit your taste.

Closing
And there you have it! This Lemon Cream Roll Cake with Lemon Glaze is sure to become a favorite in your dessert collection. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more delicious inspirations!

Frequently Asked Questions:

1. Can I use store-bought whipped cream?
   Yes! Store-bought whipped cream can save time if you’re in a hurry.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days.
3. Can I make this roll cake in advance?
   Yes! It can be prepared a day ahead and stored in the refrigerator.
4. What can I serve with this cake?
   It pairs beautifully with tea or a refreshing lemonade.
5. How do I know when the cake is done?
   It should spring back when lightly touched and be golden on the edges.
6. Can I add more lemon zest to the filling?
   Absolutely! Feel free to adjust the amount for more lemon flavor.
7. How do I prevent the cake from cracking?
   Roll the cake while it’s still warm to maintain flexibility.
8. Can I freeze this cake?
   It’s best enjoyed fresh, but you can freeze the unfilled cake for up to a month; thaw before filling.
9. How do I slice the cake cleanly?
   Use a hot, dry knife and wipe it clean between cuts for neat slices.
10. Can I use different flavors in the filling?
    Yes! Any fruit puree can work beautifully in the filling.