Luscious Lemon Cream Roll Cake with Tangy Lemon Glaze
Recipe
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
1 cup heavy cream
1/3 cup powdered sugar
1/2 teaspoon lemon extract
Zest of 1 lemon
Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Directions:
Preheat oven to 350°F (175°C)
Line a 10x15-inch jelly roll pan with parchment paper and lightly grease
In a large mixing bowl, beat eggs until thick and pale, about 5 minutes
Add granulated sugar, lemon zest, and vanilla extract; beat until combined
Sift in flour, baking powder, and salt; fold gently until incorporated
Pour batter into prepared pan, spreading evenly
Bake for 10–12 minutes or until top springs back when touched
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar
Peel off parchment paper and roll cake up with towel from short end; cool completely
In a chilled bowl, whip heavy cream with powdered sugar, lemon extract, and zest until stiff peaks form
Unroll cooled cake and spread lemon cream evenly over the surface
Re-roll cake without towel and place seam side down on a platter
Mix glaze ingredients until smooth; drizzle over cake
Refrigerate until ready to serve
Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 1 hour (includes cooling & assembly)
Kcal: 265 kcal per slice | Servings: 8 slices