When life gives you lemons, what could be more perfect than making a Luscious Lemon Cream Roll Cake? ???????? This cake is a delicious blend of light and fluffy sponge, creamy lemon curd, and a sweet lemon glaze that will brighten up any dessert table. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite.
Introduction: Discover the Tangy Sweetness of Lemon Cream Roll Cake
The Luscious Lemon Cream Roll Cake is a wonderful dessert that brings together the zesty brightness of lemon and the light, airy texture of a sponge cake. Originating from classic European jelly roll cakes, this version adds a refreshing twist with its tangy lemon curd and velvety whipped cream filling. Perfect for summer gatherings or as a refreshing dessert any time of the year, this cake not only looks stunning but also offers a burst of flavors that leave a lasting impression.
In this recipe, I’ll guide you through each step, sharing tips and tricks to help you achieve the perfect roll every time. The joy of slicing into this cake and seeing the beautiful swirl of lemony goodness is unbeatable. Plus, it’s a great way to use up any extra lemons you might have on hand.
Ingredients: What You Need to Make Luscious Lemon Cream Roll Cake
To prepare this comforting Luscious Lemon Cream Roll Cake, you’ll need:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- 1 cup whipped cream
- 1/2 cup lemon glaze (store-bought or homemade)
These ingredients are simple and easily found in most kitchens, making this cake a convenient yet impressive dessert. If you need to accommodate dietary restrictions, you can substitute the all-purpose flour with gluten-free flour or use a dairy-free alternative for the butter and milk.
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How to Make Luscious Lemon Cream Roll Cake
Follow these steps to create your own delicious Luscious Lemon Cream Roll Cake:
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it. This ensures that the cake will release easily after baking.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes. The mixture should become pale and triple in volume, which helps create a light sponge.
- Sift the flour and baking powder together, then gently fold into the egg mixture. Be careful not to overmix, as this can deflate the batter.
- Add the melted butter, milk, and vanilla extract to the batter, mixing just until combined. These ingredients add moisture and flavor to the cake without making it too dense.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Avoid overbaking, as this can make the cake difficult to roll.
- While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper, then roll the cake up in the towel, starting from the short end. Let it cool completely. Rolling the cake while warm helps prevent cracks later.
- Unroll the cooled cake and spread the lemon curd evenly over the surface. Top with whipped cream, spreading it evenly to create a uniform layer.
- Roll the cake back up tightly and place it on a serving platter. Drizzle with lemon glaze for a shiny, flavorful finish.
- Slice and serve, enjoying the burst of lemony goodness! This cake pairs wonderfully with a cup of tea or a light, fruity dessert wine.
Helpful Tips for a Perfect Lemon Roll Cake
To ensure your Luscious Lemon Cream Roll Cake turns out perfectly every time, here are a few helpful tips:
- Make sure to beat the eggs and sugar thoroughly to incorporate enough air into the batter. This is key for a light and fluffy sponge.
- Use a thin layer of lemon curd and whipped cream. Too much filling can make the cake difficult to roll and slice.
- Roll the cake while it’s warm to avoid cracking. If the cake cools too much before rolling, it might break.
Cooking Tips for Enhancing Your Lemon Cream Roll Cake
- For a more intense lemon flavor, you can add a teaspoon of lemon zest to the batter.
- If you prefer a sweeter cake, consider adding a tablespoon of honey to the whipped cream.
- A serrated knife works best for slicing the cake without squashing the roll.
Serving Suggestions for Luscious Lemon Cream Roll Cake
The Luscious Lemon Cream Roll Cake is a versatile dessert that can be served in various ways:
- As a centerpiece dessert for a summer brunch, garnished with fresh berries and mint leaves.
- Paired with a scoop of vanilla ice cream or a dollop of extra whipped cream for an indulgent treat.
- With a glass of chilled lemonade or iced tea for a refreshing combination on a warm day.
Nutritional Information
This recipe serves 8 and offers a balance of flavors and textures that are both satisfying and relatively light.
Nutritional Information (per serving)
- Calories: 290 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 100mg
- Potassium: 50mg
- Fiber: 0g
- Sugar: 22g
- Vitamin A: 500 IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 1mg
This dessert provides a moderate amount of calories, making it a delightful treat that fits into most diets. The lemon curd adds a dose of Vitamin C, while the whipped cream contributes to the creamy texture without overwhelming the dish with fat.
Storage and Leftovers
To keep your Luscious Lemon Cream Roll Cake fresh:
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped cream may cause the cake to become slightly soggy after the first day, so it’s best enjoyed fresh.
- Reheat: If you prefer to enjoy the cake warm, slice and microwave individual pieces for 10-15 seconds. Be careful not to overheat, as this could melt the whipped cream filling.
If you have leftovers, consider using them creatively:
- Transform into a trifle by layering pieces of the cake with more whipped cream and fresh berries in a glass dish.
- Serve with yogurt for a refreshing breakfast treat.
Frequently Asked Questions (FAQs)
1. Can I use store-bought lemon curd instead of homemade?
Absolutely! Store-bought lemon curd works perfectly in this recipe and saves time. Just make sure to choose a brand you enjoy, as the flavor will be prominent.
2. What if my cake cracks while rolling?
Don’t worry! If the cake cracks, you can use whipped cream or extra lemon glaze to conceal any imperfections. The cake will still taste delicious.
3. Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it in the refrigerator and glaze it just before serving to keep it fresh and presentable.
Related Recipes
If you loved this Luscious Lemon Cream Roll Cake, you might also enjoy these recipes:
Conclusion: Enjoy Every Bite of Your Luscious Lemon Cream Roll Cake
I hope you enjoy making and indulging in this Luscious Lemon Cream Roll Cake as much as I do! Its refreshing lemon flavor, combined with the lightness of the sponge and cream, makes it a delightful dessert for any occasion. Don’t forget to share your creations and let me know how it turned out for you. Whether you stick to the recipe or add your own twist, I’m sure it will be a hit!
Happy baking!
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Luscious Lemon Cream Roll Cake Recipe with Glaze
Description
When life gives you lemons, what could be more perfect than making a Luscious Lemon Cream Roll Cake? ???????? This cake is a delicious blend of light and fluffy sponge, creamy lemon curd, and a sweet lemon glaze that will brighten up any dessert table. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- 1 cup whipped cream
- 1/2 cup lemon glaze (store-bought or homemade)
These ingredients are simple and easily found in most kitchens, making this cake a convenient yet impressive dessert. If you need to accommodate dietary restrictions, you can substitute the all-purpose flour with gluten-free flour or use a dairy-free alternative for the butter and milk.
Instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it. This ensures that the cake will release easily after baking.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes. The mixture should become pale and triple in volume, which helps create a light sponge.
- Sift the flour and baking powder together, then gently fold into the egg mixture. Be careful not to overmix, as this can deflate the batter.
- Add the melted butter, milk, and vanilla extract to the batter, mixing just until combined. These ingredients add moisture and flavor to the cake without making it too dense.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Avoid overbaking, as this can make the cake difficult to roll.
- While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper, then roll the cake up in the towel, starting from the short end. Let it cool completely. Rolling the cake while warm helps prevent cracks later.
- Unroll the cooled cake and spread the lemon curd evenly over the surface. Top with whipped cream, spreading it evenly to create a uniform layer.
- Roll the cake back up tightly and place it on a serving platter. Drizzle with lemon glaze for a shiny, flavorful finish.
- Slice and serve, enjoying the burst of lemony goodness! This cake pairs wonderfully with a cup of tea or a light, fruity dessert wine.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Make sure to beat the eggs and sugar thoroughly to incorporate enough air into the batter. This is key for a light and fluffy sponge.
- Use a thin layer of lemon curd and whipped cream. Too much filling can make the cake difficult to roll and slice.
- Roll the cake while it’s warm to avoid cracking. If the cake cools too much before rolling, it might break.
