Velvet Lemon Cream Roll Cake

Velvet Lemon Cream Roll Cake

Introduction

The Velvet Lemon Cream Roll Cake is a delightful dessert that brings sunshine to your table with its bright lemon flavor and creamy filling. This rolled cake is not only beautiful but also delicious, making it a perfect treat for any occasion. Whether you serve it at a birthday party or enjoy it as a sweet end to a weekday dinner, this recipe is sure to impress!

Why Make This Recipe

There are plenty of reasons to whip up this Velvet Lemon Cream Roll Cake. First, it’s a refreshing alternative to heavy desserts. The light texture and zesty taste make it feel special without being overly rich. Second, rolling a cake is a fun process that’s sure to impress your family and friends. Lastly, it’s quite versatile! You can enjoy it as a dessert or serve it with tea or coffee.

How to Make Velvet Lemon Cream Roll Cake

Here’s how you can create this lovely cake at home.

Ingredients:

4 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
Zest of 1 lemon
2 tablespoons lemon juice
Powdered sugar (for dusting)
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon lemon extract
Zest of 1 lemon

Directions:

Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. Stir in the vanilla extract.
In another bowl, sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture.
Add the lemon zest and lemon juice, folding gently until just combined.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 12-15 minutes, or until the cake springs back when touched lightly.
While the cake bakes, sprinkle a clean kitchen towel with powdered sugar.
As soon as the cake is done, invert it onto the prepared towel and peel off the parchment paper carefully.
Roll the cake and towel together from the short end. Allow it to cool completely.
In a chilled bowl, whip the heavy cream until soft peaks form. Add the powdered sugar, lemon extract, and lemon zest, and continue to whip until stiff peaks form.
Unroll the cake carefully. Spread the whipped cream evenly over the surface.
Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
Before slicing, dust the top with powdered sugar.

How to Serve Velvet Lemon Cream Roll Cake

You can serve this cake chilled for the best flavor. It looks stunning on a cake stand or platter. Pair it with a dollop of additional whipped cream or fresh berries for an even prettier presentation. It’s a delightful treat with tea, coffee, or even alone!

How to Store Velvet Lemon Cream Roll Cake

To store leftovers, keep the cake wrapped tightly in plastic wrap in the refrigerator. It will stay fresh for about 2-3 days. You can also freeze slices of the cake. Wrap them individually in plastic wrap and then place them in an airtight container. They can last for up to 2 months in the freezer.

Tips to Make Velvet Lemon Cream Roll Cake

Make sure all your ingredients are at room temperature for the best results.
When rolling the cake, do it slowly and carefully to avoid cracks.
If you want a more intense lemon flavor, add more lemon zest or juice to the filling.

Variation

You can easily switch things up by using different flavors. Try adding orange zest for an orange roll cake, or swap the lemon extract for almond extract for a lovely almond flavor.