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Luscious Lemon Cream Roll Cake Recipe with Glaze

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

Scale
  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/luscious-lemon-cream-roll-cake-recipe-with-glaze/