Hey there! Today, I want to share with you my all-time favorite recipe for a decadent Velvet Lemon Cream Roll Cake. This recipe is perfect for those busy weeknights when you want to impress your loved ones with a delicious dessert. I’ve made this cake countless times, and it never fails to bring smiles to everyone’s faces. So, let’s get started on this mouthwatering journey together!

Why You’ll Love This

I make this heavenly Velvet Lemon Cream Roll Cake when I need a dessert that’s both impressive and easy to prepare. The combination of the soft and velvety cake with the tangy lemon cream filling is simply irresistible. My family goes crazy for this because it’s incredibly moist, bursting with fresh lemon flavor, and the perfect balance of sweetness. Plus, it looks so elegant when it’s sliced and served, making it ideal for special occasions or a delightful treat after a long day.

Ingredients

For the cake:

– 4 large eggs

– 1 cup granulated sugar

– 1 teaspoon vanilla extract

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– Zest of 2 lemons

– 1/4 cup fresh lemon juice

– Powdered sugar for dusting

For the lemon cream filling:

– 1 cup heavy cream

– 1/4 cup powdered sugar

– 1/4 cup lemon curd

– Additional lemon zest for garnish

(Optional substitutions: If you’re in a hurry, you can use store-bought lemon curd instead of making it from scratch. Also, feel free to use gluten-free flour if you prefer.)

Directions

1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

2. In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.

3. Add the vanilla extract and mix well.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the egg mixture, mixing until just combined.

6. Fold in the lemon zest and lemon juice, being careful not to overmix.

7. Pour the batter into the prepared jelly roll pan, spreading it evenly.

8. Bake for about 12-15 minutes, or until the cake is lightly golden and springs back when gently touched.

9. While the cake is still warm, carefully roll it up (along with the parchment paper) from the narrow end. Let it cool completely in this rolled-up position.

10. In the meantime, prepare the lemon cream filling by whipping the heavy cream and powdered sugar together until soft peaks form.

11. Gently fold in the lemon curd until well combined.

12. Once the cake has cooled, carefully unroll it and spread the lemon cream filling evenly over the surface.

13. Roll the cake back up, this time without the parchment paper.

14. Place the cake on a serving platter, seam side down.

15. Dust the top of the cake with powdered sugar and garnish with additional lemon zest.

16. Chill the cake in the refrigerator for at least an hour before serving to allow the flavors to meld together.

17. Slice and serve this stunning Velvet Lemon Cream Roll Cake to your eagerly waiting guests!

Notes

I’ve found that using fresh lemon juice and zest gives this cake the most vibrant and authentic lemon flavor. However, if you’re in a pinch, you can use bottled lemon juice and store-bought lemon zest, although the taste won’t be as intense.

Variations

As an experiment, I once tried adding a layer of fresh berries, such as raspberries or blueberries, to the lemon cream filling. While it looked beautiful, the extra moisture from the berries made the cake a bit more delicate to handle. I recommend trying it, but be prepared for a slightly messier presentation!

Equipment

If you don’t have a jelly roll pan, you can use a rimmed baking sheet as a workaround. Just make sure to adjust the baking time accordingly, as a thinner layer of batter will cook faster.

Storage

This Velvet Lemon Cream Roll Cake can be stored in an airtight container in the refrigerator for up to 3 days. Although, I have to admit, in my house, it never lasts more than a day!

Serving Suggestions

I personally love serving this cake with a dollop of freshly whipped cream and a sprinkle of extra lemon zest on top. It adds an extra touch of indulgence to an already heavenly dessert. Another tradition in my family is to enjoy a slice of this cake with a hot cup of tea or coffee. The flavors complement each other perfectly!

Pro Tips

Through trial and error, I’ve learned that it’s crucial not to overmix the batter once you’ve added the lemon zest and juice. This ensures a tender and delicate crumb in the final cake.

Don’t worry if the rolled-up cake looks a bit weird when you first unroll it to add the filling. It’s completely normal! Once you roll it back up, the cake will regain its shape and look beautiful again.

FAQ

Q: Can I freeze this Velvet Lemon Cream Roll Cake?

A: Absolutely! This cake freezes exceptionally well. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving.

Q: Can I use other citrus fruits instead of lemons?

A: Of course! This recipe is very versatile. You can try using limes, oranges, or even a combination of different citrus fruits to create your own unique flavor profile.

Q: Can I make the lemon cream filling ahead of time?

A: Yes, you can prepare the lemon cream filling a day in advance. Just make sure to store it in an airtight container in the refrigerator until you’re ready to assemble the cake.

I hope you enjoy making and savoring this divine Velvet Lemon Cream Roll Cake as much as I do. Trust me, it’s worth every minute spent in the kitchen. Happy baking!