Velvet Lemon Cream Roll Cake Recipe
If you’re craving a dessert that perfectly balances lightness with a burst of citrusy joy, you have to try the Velvet Lemon Cream Roll Cake Recipe. This dreamy cake combines the softest, fluffiest sponge infused with fresh lemon zest and juice, then filled with a luscious lemon cream that dances on your taste buds. It’s the kind of dessert that feels elegant but is surprisingly simple to make, perfect for impressing guests or treating yourself to something truly special. Let me take you through all the delicious details so you can bake this show-stopping cake with confidence and joy.
Ingredients You’ll Need
Every ingredient in this Velvet Lemon Cream Roll Cake Recipe plays a vital role in creating its delicate texture and fresh flavor. From the tender crumb of the cake to the creamy tang of the filling, these essentials come together beautifully without any fuss.
- All-Purpose Flour: Provides structure to the cake, ensuring it’s soft but firm enough to roll.
- Granulated Sugar: Sweetens the sponge and helps achieve that lovely golden crust.
- Baking Powder: Adds lightness and helps the cake rise just right.
- Eggs: Bind the ingredients and add richness for a velvety texture.
- Unsalted Butter: Gives the cake moisture and a tender crumb, plus a subtle richness.
- Fresh Lemons (Zest and Juice): Infuse a vibrant citrus punch that keeps the cake bright and refreshing.
- Heavy Cream: Whipped into the filling for a smooth, airy finish.
- Vanilla Extract: Enhances the overall flavor with warm, sweet notes.
- Powdered Sugar: Sweetens and stabilizes the cream filling for that perfect fluffy texture.
How to Make Velvet Lemon Cream Roll Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 15×10 inch jelly roll pan, then line it with parchment paper so the cake doesn’t stick and can be rolled easily later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. This mix forms the foundation for your sponge’s texture.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes fluffy and pale, about three minutes. This step is key to a light and tender cake.
Step 4: Add Eggs Gradually
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This helps your batter stay smooth and well-emulsified.
Step 5: Combine Dry and Wet Ingredients
Gently fold the dry mixture into the wet ingredients using a spatula. Work carefully to keep as much air in the batter as possible for the fluffiest result.
Step 6: Bake the Cake
Pour the batter evenly into your prepared jelly roll pan. Bake for 12-15 minutes until the top turns a beautiful golden brown and springs back when lightly touched.
Step 7: Whip the Lemon Cream Filling
While the cake bakes, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form. Then, fold in the fresh lemon zest and juice gently to keep the cream light and airy yet bursting with flavor.
Step 8: Roll the Cake to Cool
Once baked, let the cake cool for just a few minutes so it’s warm but not hot. Carefully roll it up inside the parchment paper to help it keep its shape as it cools completely—this step is what makes a perfect roll!
Step 9: Fill and Final Roll
Unroll the cooled cake gently, spread the luscious lemon cream evenly across its surface, then roll it up tightly again. Slice with a sharp knife and prepare for smiles and happy hearts.
How to Serve Velvet Lemon Cream Roll Cake Recipe
Garnishes
Fresh lemon slices, a sprinkle of powdered sugar, or a few edible flowers make beautiful garnishes that highlight the cake’s refreshing citrus character and add visual appeal.
Side Dishes
Pair this roll cake with a light fruit salad or a drizzle of raspberry coulis for contrasting flavors and added brightness on the plate. A cup of tea or sparkling lemonade complements it perfectly.
Creative Ways to Present
Slice your Velvet Lemon Cream Roll Cake Recipe and stack the rounds in a pretty glass trifle bowl with layers of lemon curd and whipped cream for an impressive dessert display that’s easy to share.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap and store them in the refrigerator, where they will stay fresh and moist for up to three days. This cake actually tastes even better after a day as the flavors meld.
Freezing
You can freeze the cake rolls by wrapping them well in plastic wrap and then aluminum foil. Freeze for up to one month, thawing overnight in the fridge before serving to preserve the texture and taste.
Reheating
Since this is a delicate cream-filled cake, it’s best enjoyed chilled. If you want to soften it slightly, let it sit at room temperature for 15-20 minutes before slicing and serving.
FAQs
Can I use lemon extract instead of fresh lemon?
While lemon extract can add flavor, fresh lemon zest and juice provide a brightness and natural tang that really makes the Velvet Lemon Cream Roll Cake Recipe stand out. For the best taste, fresh lemon is recommended.
What if my cake cracks when rolling?
Rolling while the cake is warm and using parchment paper helps prevent cracking. If cracks appear, don’t worry—simply spread more cream filling to fill in gaps; the cake will still taste amazing.
Can I make this cake gluten-free?
Absolutely! Substitute a high-quality gluten-free flour blend for the all-purpose flour, making sure it contains xanthan gum for binding to maintain the structure of the roll.
How long does it take for the lemon cream to set?
The whipped lemon cream filling is best used immediately but does firm up nicely in the fridge over about an hour, making it easier to spread and slice the cake neatly.
Is this cake suitable for parties?
Yes! The Velvet Lemon Cream Roll Cake Recipe makes a stunning centerpiece dessert that’s easy to slice and serve to multiple guests, making it perfect for brunches, showers, or festive gatherings.
Final Thoughts
There is something so joyful and satisfying about baking and sharing the Velvet Lemon Cream Roll Cake Recipe. It’s a gorgeous combination of silky cake and fresh lemon cream that never fails to impress. I hope this recipe inspires you to bring a little sunshine into your kitchen and enjoy every delightful bite with the people you love. Trust me, once you try it, this cake will quickly become a beloved favorite in your dessert repertoire!
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Velvet Lemon Cream Roll Cake Recipe
- Total Time: 35 minutes
- Yield: 10 servings 1x
Description
A light and airy velvet lemon cream roll cake featuring a fluffy sponge cake rolled with a tangy and creamy lemon-infused filling. Perfect for a refreshing dessert with bright citrus notes and a silky texture.
Ingredients
For the Cake:
- 1 cup All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Granulated Sugar
- 1/4 cup Unsalted Butter, softened
- 3 large Eggs
For the Lemon Cream Filling:
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- Zest of 2 Fresh Lemons
- 2 tbsp Fresh Lemon Juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper to prevent sticking and help with easy rolling later.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with the granulated sugar for about 3 minutes until the mixture is fluffy and light in color.
- Add Eggs: Add eggs one at a time into the butter-sugar mixture, beating well after each addition to achieve a smooth batter.
- Fold in Dry Ingredients: Gradually and gently fold the flour mixture into the wet ingredients using a spatula to maintain the airiness of the batter.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and bake for 12 to 15 minutes until the cake is golden brown and springs back when lightly touched.
- Prepare Lemon Cream Filling: While the cake is baking, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh lemon zest and lemon juice, combining well without deflating the cream.
- Roll the Cake: Once baked, allow the cake to cool slightly. Then, carefully roll the cake up in the parchment paper to shape it and let it cool completely in this rolled form to prevent cracking.
- Assemble the Roll: Unroll the fully cooled cake gently, spread the lemon cream filling evenly over the surface, and then roll the cake tightly again. Slice and serve chilled or at room temperature.
Notes
- Make sure the butter is softened, not melted, for proper creaming with sugar.
- Do not overmix when folding in the flour to keep the batter light and fluffy.
- Rolling the cake while warm helps to prevent cracks during shaping.
- Chilling the assembled roll before slicing can make cleaner cuts.
- Use fresh lemons for the best citrus flavor and aroma.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
