Luscious Lemon Cream Roll Cake with Glaze: A Citrusy Delight

This Luscious Lemon Cream Roll Cake with Glaze is a light, refreshing dessert filled with zesty lemon cream and topped with a sweet glaze.

Introduction:

If you’re a fan of light, citrusy desserts, this Luscious Lemon Cream Roll Cake with Glaze is sure to be your new favorite. Bursting with bright lemon flavor and filled with a fluffy lemon cream, this cake offers the perfect balance of sweetness and tanginess. The tender sponge cake is rolled around a rich lemon cream filling and topped with a glossy lemon glaze that adds a beautiful finish to the dessert. Whether you’re hosting a special occasion, serving guests, or just craving something fresh and delightful, this lemon roll cake will impress. It’s easy to prepare but looks as though it came straight from a bakery. Each bite delivers a burst of lemony goodness, making it the ideal treat for spring, summer, or anytime you want a little sunshine on your plate.

Ingredients:

For the Cake:

• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/3 cup fresh lemon juice
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Powdered sugar (for dusting)

For the Lemon Cream Filling:

• 1 cup heavy whipping cream, chilled
• 1/2 cup powdered sugar
• 1/4 cup lemon curd
• 1 tsp lemon zest

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp milk (optional, for thinning the glaze)

Directions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
3. Add the vanilla extract and lemon juice, mixing well to combine.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the egg mixture, folding gently until fully incorporated.
6. Pour the batter into the prepared jelly roll pan and spread it evenly.
7. Bake for 10-12 minutes, or until the cake springs back when touched.
8. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
9. Once the cake is done, immediately turn it out onto the towel and carefully peel off the parchment paper. Starting from the short end, gently roll the warm cake in the towel. Let it cool completely while rolled.

For the Lemon Cream Filling:

1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. Add the powdered sugar, lemon curd, and lemon zest, and continue whipping until stiff peaks form.
3. Carefully unroll the cooled cake and spread the lemon cream filling evenly across the surface.
4. Gently roll the cake back up without the towel, keeping the filling inside. Place the roll seam-side down on a serving plate.

For the Lemon Glaze:

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add milk, one teaspoon at a time, until it reaches your desired consistency.
2. Drizzle the glaze over the top of the roll cake, allowing it to drip down the sides for a beautiful finish.

How to Prepare:

• For best results, ensure that your eggs are at room temperature, as this helps the cake batter whip up light and airy.
• When rolling the cake, do so gently to avoid cracking. Using a powdered sugar-dusted towel prevents the cake from sticking and helps shape it.
• The lemon cream filling is light and fluffy, balancing the tartness of the lemon with the sweetness of the powdered sugar. Be careful not to overwhip the cream to maintain a smooth, airy texture.
• The lemon glaze adds the final touch of sweetness and enhances the lemon flavor. Adjust the thickness to your liking by adding more lemon juice or milk.

Preparation Time:

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 7 minutes

Servings:

• Yields: 8-10 servings

FAQs:

1. How do I prevent the cake from cracking?

• Rolling the cake while it’s still warm helps prevent cracks. Rolling it too tightly can cause cracking, so keep it loose but firm.

2. Can I make the lemon cream filling ahead of time?

• Yes, you can prepare the filling a few hours ahead and store it in the refrigerator until you’re ready to assemble the cake.

3. How do I store the leftover cake?

• Store the roll cake in an airtight container in the refrigerator for up to 3 days. The lemon flavor will intensify as it sits!

4. Can I substitute lemon curd with something else?

• If you don’t have lemon curd, you can use lemon pudding or even a homemade lemon filling. It adds richness and enhances the lemon flavor.

5. Can I freeze the cake?

• Yes! Wrap the assembled cake tightly in plastic wrap and store it in the freezer for up to 1 month. Thaw in the refrigerator before serving.

Conclusion:

This Luscious Lemon Cream Roll Cake with Glaze is a delightful dessert that brings a burst of sunshine to any table. The airy sponge cake, combined with the tangy lemon cream filling and sweet lemon glaze, creates a dessert that’s both light and indulgent. Whether you’re enjoying it at a summer picnic or serving it as the grand finale to a holiday meal, this lemon roll cake will impress your guests with its elegant presentation and irresistible flavor. It’s a perfect balance of sweetness and tartness, making it a refreshing treat you’ll want to make again and again!