Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 8 Servings
The soft texture of this Lemon Cake Roll combined with the fresh-tasting filling is very satisfying! The ingredients are not difficult to find. I bet you already have them in your fridge or drawer! Try this recipe now! I promise you that you are going to love it. Enjoy!
Ingredients:
CAKE ROLL
1/2 c (1 stick) of unsalted butter, softened or slightly melted
1 c sugar
4 large Eggs
1/4 tsp salt
1 tsp pure vanilla extract
1 tbsp fresh lemon juice
1 c cake flour, (sift before measuring)
Powdered sugar for towel and cake
1/2 tsp pure lemon oil or extract
1 1/2 tsp baking powder
Zest of 1 lemon
FILLING:
1/4 tsp pure lemon oil
1 c powdered sugar
Zest of 1 lemon
1 c heavy whipping cream
5 tsp fresh lemon juice
1 softened package of cream cheese, 8 ounces
Directions:
For the Cake Roll:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Line with parchment paper and apply cooking spray to a 15 1/2-inch x 10 1/2-inch jelly roll pan.
Add lemon zest, baking powder, salt, and flour into a mixing bowl. Whisk everything until well incorporated.
In the bowl of a stand mixer, add sugar and butter. Beat for about a minute until well blended and smooth.
Add lemon juice, eggs, lemon oil, and vanilla. Beat again until well incorporated.
Transfer the dry ingredients into the bowl with the wet ingredients, then beat for about half a minute or until just blended.
Add the batter into the prepared pan and spread it evenly.
Place it in the preheated oven and bake for about 15 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Inver the cake and sprinkle powdered sugar on top. Remove the parchment paper and roll it up.
For the Filling:
Add whipping cream into the bowl of the stand mixer, then beat for a few minutes until it forms stiff peaks. Move into a mixing bowl and place it in the fridge.
In the bowl of the stand mixer, add cream cheese and beat until smooth.
Add fresh lemon juice, powdered sugar, lemon oil, and lemon zest. Beat until well incorporated.
Add the whipped cream and stir until well blended.
Unroll the cake and pour the filling over, then spread it evenly. Roll it up again. Sprinkle powdered sugar over the cake.
Cover it with plastic, then place it in the fridge to chill for a couple of minutes or hours.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them in the fridge.
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