Fluffy Lemon Roll Cake with Sweet Glaze
Ingredients:
4 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar (for dusting towel and cake)
For the Lemon Cream Filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
115 g cream cheese, softened
For the Lemon Glaze:
3/4 cup powdered sugar
1–2 tablespoons lemon juice
1/2 teaspoon lemon zest
Directions:
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs on high speed for about 5 minutes, or until thick and lemon-colored. Gradually add in the granulated sugar, lemon zest, and vanilla extract, beating until well blended.
In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold this mixture into the egg mixture until fully incorporated.
Pour the batter evenly into the prepared pan and smooth the top. Bake for 10–12 minutes or until the cake springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel flat and sprinkle generously with powdered sugar. Once baked, immediately turn the cake onto the towel, carefully peel off the parchment, and roll the cake up in the towel starting from the short side. Let it cool completely.
To prepare the filling, beat the softened cream cheese until smooth. Add lemon juice, zest, and powdered sugar, and beat until creamy. Whip the heavy cream separately to stiff peaks and gently fold it into the lemon-cream cheese mixture.
Once the cake is cool, unroll it gently. Spread the lemon cream filling evenly over the cake, then re-roll (without the towel).
To make the glaze, whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the top of the roll. Chill for at least 1 hour before slicing.
Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 15 minutes
Kcal: 310 kcal | Servings: 10 slices