This spongy Lemon Cake Roll is bursting with fresh lemon flavor and filled with a luscious lemon-cream cheese and whipped cream filling. It’s a light, elegant dessert perfect for spring gatherings and special occasions.
With sunny 70-degree days I’m in the mood for spring flavors — and that means lemons. I originally shared this recipe a few years ago and recently updated the photos. The result is a spongy lemon cake rolled around a bright, creamy filling that tastes as impressive as it looks.
Don’t be intimidated by the idea of a cake roll. Once you know the simple steps, it’s straightforward to make. The sponge bakes thin enough to roll without cracking but stays airy and tender.
Making the batter
The cake is a sponge made with cake flour for a light, airy texture. A small amount of baking powder gives lift without weighing the cake down. The batter is baked in a jelly roll pan so the layer is thin enough to roll yet still spongy and soft.
Baking and rolling the cake
Line a jelly roll pan with parchment, then grease and lightly flour the paper. Some bakers leave a parchment overhang, but it’s not necessary here because you’ll invert the cake onto a lint-free cotton towel generously dusted with powdered sugar.
First roll — When the cake is done, run a sharp knife around the pan’s edges and gently tap the pan to release the cake. Invert the cake onto the sugared towel and peel off the parchment. Dust the top lightly with more powdered sugar. Starting at the short end closest to you, roll the cake and towel together as tightly as possible. Refrigerate the rolled cake to cool completely.
Second roll — Once cooled, carefully unroll the cake and spread the filling, leaving about 1/2 inch bare at the edges so the filling won’t squeeze out. Re-roll the cake (without the towel), wrap it in plastic, and chill until the filling is firm. Unwrap, dust with powdered sugar, slice, and serve.
Making the filling
The filling comes together quickly: cream cheese whipped smooth, folded into stabilized whipped cream with lemon zest, fresh lemon juice, powdered sugar, vanilla, and a touch of lemon oil or extract for extra brightness. If you don’t have lemon oil, use pure lemon extract; if you don’t have that either, omit it — the filling will still taste pleasantly lemony from the juice and zest.
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Lemon Cake Roll
Description
This soft, spongy Lemon Cake Roll is full of fresh lemon flavor and a creamy, tangy filling. It’s elegant, impressive, and perfect for spring entertaining.
Ingredients
CAKE ROLL
- 1 cup cake flour, sifted before measuring
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- Zest of 1 lemon
- 1/2 cup (1 stick) unsalted butter, softened or slightly melted
- 1 cup sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon oil or extract
- 1 tablespoon fresh lemon juice
- Powdered sugar for the towel and cake
FILLING
- 1 cup heavy whipping cream
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- Zest of 1 lemon
- 5 teaspoons fresh lemon juice
- 1/4 teaspoon pure lemon oil or extract (optional)
Instructions
CAKE ROLL
- Preheat the oven to 350°F (175°C).
- Lightly grease a jelly roll pan (about 15 1/2″ x 10 1/2″ x 1″). Line with parchment, then grease and lightly flour the paper and pan edges.
- Whisk together the cake flour, salt, baking powder, and lemon zest in a medium bowl; set aside.
- In a stand mixer bowl, beat the butter and sugar on medium until light and creamy, about 1 minute. Add the eggs, vanilla, lemon oil, and lemon juice; beat on medium for about 2 minutes until creamy. Add the dry ingredients and mix just until combined, about 30 seconds. Do not overmix.
- Pour the batter into the prepared pan and bake 15–18 minutes, until the top is springy and a toothpick inserted in the center comes out clean.
- Run a knife around the cake edges. Invert the cake onto a lint-free towel generously dusted with powdered sugar. Peel off the parchment. Trim any hard edges from the cake. Lightly dust the surface with powdered sugar. Starting at a short end, roll the cake and towel together as tightly as possible. Set aside to cool while you make the filling.
FILLING
- In a clean bowl, whip the heavy cream on high until stiff peaks form. Transfer to a separate bowl and chill briefly while preparing the cream cheese mixture.
- In the mixer bowl, beat the softened cream cheese until smooth and creamy, removing all lumps. Add powdered sugar, lemon zest, fresh lemon juice, and lemon oil or extract; mix until combined. Gently fold in the whipped cream with a spatula until uniform.
- Carefully unroll the cooled cake. Spread the filling over the surface, leaving about 1/2″ clear at the edges. Starting at a short end, roll the cake up (without the towel) to form the final roll. Dust with powdered sugar.
- Wrap the roll in plastic and refrigerate until the filling is chilled and set. Slice to serve. Store leftovers in the refrigerator.
Notes
- Adjust the lemon oil and lemon juice to taste for a milder or more tart lemon flavor.
- If you don’t have lemon oil, substitute 1/4 teaspoon lemon extract. If you have neither, omit — the cake and filling will still have lemon flavor from the zest and juice.