Welcome, sweet treat lovers! 🍋💛 If you’re searching for a dessert that combines the tangy zest of lemon with the creamy smoothness of mascarpone, then you’re in the right place! Our Velvet Lemon Cream Roll Cake is here to delight your taste buds and add a bright touch of sunshine to your dessert table. Whether you’re a seasoned baker or just starting, this cake recipe is easy to follow, fun to make, and perfect for any occasion. Let’s get started on creating this delicious lemony treat!
Introduction
The Velvet Lemon Cream Roll Cake is a beautiful marriage of fresh citrus flavors and creamy textures. Originating from classic sponge roll cakes, this recipe adds a zesty twist with fresh lemon juice and zest, making it perfect for those who love a balance between sweet and tangy. Roll cakes are a popular dessert in European baking traditions, particularly for their light, airy sponge and versatile fillings. This version brings in mascarpone and whipped cream for a velvety richness. Whether served for afternoon tea, a special celebration, or a weekend treat, this lemon roll cake will become a favorite in your kitchen. The bonus? It’s deceptively simple to make!
Ingredients
To make this Velvet Lemon Cream Roll Cake, gather the following ingredients:
- For the Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 cup powdered sugar (for dusting)
- For the Cream Filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How to Make Velvet Lemon Cream Roll Cake – Step by Step
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper to prevent sticking.
- Mix the Batter: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, about 5 minutes. This step is crucial for creating the airy texture of the sponge cake.
- Combine Dry Ingredients: Gradually sift in the flour, baking powder, and salt into the egg mixture, folding gently to combine. Make sure not to overmix as this will deflate the batter.
- Add Lemon Flavor: Stir in the fresh lemon juice and lemon zest, ensuring they are evenly distributed. This is where the zesty citrus flavor of the cake comes to life.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake is springy to the touch and has a light golden color.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is baked, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel starting from the short end. Let it cool completely in this rolled position.
- Make the Cream Filling: While the cake cools, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form. This rich, velvety cream is the perfect complement to the tangy lemon flavor.
- Assemble the Cake: Once the cake is completely cool, unroll it gently and spread the cream filling evenly over the surface. Roll the cake back up (without the towel), and dust the top with powdered sugar before serving.
Helpful Tips for Velvet Lemon Cream Roll Cake
- Don’t Overbake: Keep a close eye on the cake while it bakes. An overbaked sponge will crack when you try to roll it.
- Roll While Warm: Rolling the cake while it’s still warm helps to prevent cracks and makes it easier to handle.
- Chill the Cream: Make sure the heavy cream is cold before whipping it for a smoother and more stable filling.
Serving Suggestions
Serve this Velvet Lemon Cream Roll Cake as a light dessert after dinner or as part of a dessert buffet at parties. It pairs beautifully with a cup of Earl Grey tea or a chilled glass of sparkling wine. The zesty lemon flavor also complements fresh berries, so consider garnishing each slice with a few raspberries or blueberries for an extra pop of color and flavor.
FAQs about Velvet Lemon Cream Roll Cake
- Can I substitute mascarpone cheese? Yes! If you can’t find mascarpone, you can use cream cheese, but keep in mind that it will have a tangier flavor.
- Can I make the cake ahead of time? Absolutely! You can bake and roll the cake a day in advance, then fill it the next day. Store it in the fridge.
- What can I use if I don’t have fresh lemons? You can substitute bottled lemon juice, though fresh lemons will give a more vibrant flavor. For the zest, it’s best to use fresh lemon peel.
- How do I prevent the cake from cracking? Rolling the cake while it’s warm helps prevent cracks. If it cracks slightly, the cream filling can help conceal it.
Related Recipes for Velvet Lemon Lovers 💛
If you loved this recipe, check out these delicious lemon-themed desserts for more citrusy goodness!
- Lemon Blueberry Cheesecake Bars – These creamy bars bring the perfect balance of tangy lemon and sweet blueberries, ideal for cheesecake fans.
- Lemon Velvet Cake Recipe – A fluffy and zesty lemon cake that will melt in your mouth, perfect for any celebration.
- Lemon Glaze Cake – A classic lemon cake with a smooth, sweet glaze, making it an elegant dessert choice.
Conclusion
There you have it! The Velvet Lemon Cream Roll Cake is a refreshing and elegant dessert that’s sure to impress your family and friends. Its delicate texture combined with the burst of lemon and rich cream makes it a delightful treat for any occasion. Don’t forget to share your experience with us in the comments below or suggest your own twist on this recipe. Happy baking!
You Might Also Like 💛
If you enjoyed this Velvet Lemon Cream Roll Cake, you might also like these citrusy delights:
- 🍋 Lemon Raspberry Swirl Cheesecake – A tangy swirl of lemon and raspberry makes this cheesecake irresistible.
- 🍰 No-Bake Orange Cheesecake – For a quick, easy, and creamy dessert, this orange-flavored cheesecake is a must-try.
- 🍮 Lemon Curd Crème Brûlée Cookies – A fusion of tangy lemon curd and caramelized sugar, these cookies are a citrus lover’s dream!Print
Velvet Lemon Cream Roll Cake Recipe | Easy & Delicious Dessert
Description
Welcome, sweet treat lovers! 🍋💛 If you’re searching for a dessert that combines the tangy zest of lemon with the creamy smoothness of mascarpone, then you’re in the right place! Our Velvet Lemon Cream Roll Cake is here to delight your taste buds and add a bright touch of sunshine to your dessert table. Whether you’re a seasoned baker or just starting, this cake recipe is easy to follow, fun to make, and perfect for any occasion. Let’s get started on creating this delicious lemony treat!
Ingredients
Scale- For the Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 cup powdered sugar (for dusting)
- For the Cream Filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper to prevent sticking.
- Mix the Batter: In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, about 5 minutes. This step is crucial for creating the airy texture of the sponge cake.
- Combine Dry Ingredients: Gradually sift in the flour, baking powder, and salt into the egg mixture, folding gently to combine. Make sure not to overmix as this will deflate the batter.
- Add Lemon Flavor: Stir in the fresh lemon juice and lemon zest, ensuring they are evenly distributed. This is where the zesty citrus flavor of the cake comes to life.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake is springy to the touch and has a light golden color.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is baked, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel starting from the short end. Let it cool completely in this rolled position.
- Make the Cream Filling: While the cake cools, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form. This rich, velvety cream is the perfect complement to the tangy lemon flavor.
- Assemble the Cake: Once the cake is completely cool, unroll it gently and spread the cream filling evenly over the surface. Roll the cake back up (without the towel), and dust the top with powdered sugar before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Don’t Overbake: Keep a close eye on the cake while it bakes. An overbaked sponge will crack when you try to roll it.
- Roll While Warm: Rolling the cake while it’s still warm helps to prevent cracks and makes it easier to handle.
- Chill the Cream: Make sure the heavy cream is cold before whipping it for a smoother and more stable filling.
- For the Cake:
