Lemon Cake Roll
Filled with a whipped cream frosting, this Lemon Cake Roll is a fun dessert for warmer days!
Servings: 10 slices
Calories: 302kcal
Ingredients
For the Cake
- 4 large eggs
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- ¾ cup granulated sugar
- 1 Tbsp vegetable oil
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓-½ cup powdered sugar for rolling
For the Whipped Cream Frosting
- 3 oz. cream cheese room temperature
- 1 oz. unsalted butter room temperature
- ½ cup powdered sugar plus more for dusting top
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 cup heavy whipping cream
- {optional garnish} sliced lemons or strawberries
Instructions
For the Cake
- Preheat oven to 375°F.
- Line a standard 11”x17” jelly-roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick baking spray. Set pan aside.
- Using a countertop mixer fitted with the whisk attachment, beat the eggs, lemon juice and lemon zest together on high speed for 4-5 minutes, or until mixture turns foamy and light yellow in color. Add sugar to the bowl in (3) separate ¼-cup additions, mixing for 1 full minute after each addition. Add oil and mix until well combined.
- In a separate bowl, combine flour, baking powder and salt. Using a rubber spatula, fold flour mixture into the egg mixture until just combined.
- Pour batter into prepared pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
- Bake for 10-12 minutes, or until lightly browned on top. While cake is baking, lay a large, thin kitchen cloth on counter. Sprinkle powdered sugar generously on top of cloth.
- Once baked, immediately turn hot cake out onto the powdered sugar-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (1-2 hours) before continuing.
For the Whipped Cream Frosting
- Using an electric mixer, beat together cream cheese, butter and sugar until smooth (~1-2 minutes on medium-high speed).
- Add lemon juice, lemon zest and whipping cream; beat on high until stiff peaks form.
- Carefully unroll cake and spread frosting evenly on top of cake. (Tip: Make sure to frost all the way to the edges.) Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.
- Prior to serving, remove cake roll from refrigerator and dust top generously with powdered sugar. (I used a fine-meshed sieve to dust the powdered sugar evenly.)
- {Optional} Garnish top of cake with sliced lemons.
Nutrition
Calories: 302kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 121mg | Potassium: 114mg | Fiber: 1g | Sugar: 25g | Vitamin A: 630IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
