There’s something magical about a Lemon Roll Cake—its delicate sponge, tangy lemon filling, and beautiful swirl make it a showstopper dessert. Perfect for spring and summer gatherings, afternoon tea, or just as a sweet treat, this cake is light, refreshing, and bursting with citrus flavor.
In this guide, we’ll walk you through how to make the perfect Lemon Roll Cake—from a fluffy, moist sponge to a creamy lemon filling, plus tips for rolling it without cracks. Whether you’re a beginner or an experienced baker, this recipe will help you create a stunning dessert that everyone will love.
Why You’ll Love This Lemon Roll Cake
✔ Bright, citrusy flavor – The combination of lemon zest, juice, and filling gives a perfect balance of sweet and tangy.
✔ Light and airy texture – The sponge cake is soft, moist, and rolls beautifully.
✔ Impressive presentation – A swirl cake always looks elegant and professional.
✔ Versatile dessert – Great for birthdays, brunches, or as a refreshing summer treat.
Ingredients You’ll Need
For the Lemon Sponge Cake:
- 4 large eggs (room temperature)
- ¾ cup granulated sugar (divided)
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Powdered sugar (for dusting)
For the Lemon Filling:
- 1 cup heavy whipping cream (cold)
- 4 oz cream cheese (softened)
- ¼ cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Optional Garnishes:
- Extra powdered sugar (for dusting)
- Lemon slices or zest (for decoration)
- Whipped cream rosettes (for an elegant touch)
Step-by-Step Instructions
1. Preheat & Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
- Lightly grease the parchment paper to prevent sticking.
2. Make the Lemon Sponge Cake
- Beat eggs and sugar – In a large bowl, beat eggs and ½ cup sugar on high speed for 5-6 minutes until pale, thick, and tripled in volume.
- Add lemon flavor – Mix in lemon zest, lemon juice, and vanilla.
- Sift dry ingredients – In a separate bowl, whisk flour, baking powder, salt, and remaining ¼ cup sugar.
- Fold gently – Gradually fold dry ingredients into egg mixture until just combined (do not overmix).
- Bake – Pour batter into the prepared pan, spreading evenly. Bake for 10-12 minutes until the top springs back when touched.
3. Roll the Cake (While Warm!)
- Dust with powdered sugar – As soon as the cake comes out of the oven, dust the top with powdered sugar.
- Roll in a towel – Place a clean kitchen towel over the cake, then flip it onto a flat surface. Carefully peel off the parchment paper.
- Roll tightly – Starting from the short end, roll the cake (with the towel inside) into a log. Let it cool completely (this prevents cracks later).
4. Make the Lemon Cream Filling
- Whip the cream – In a chilled bowl, beat cold heavy cream until stiff peaks form.
- Mix cream cheese – In another bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth.
- Combine – Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
5. Assemble the Lemon Roll Cake
- Unroll the cake – Carefully unroll the cooled cake (it will hold its shape).
- Spread filling – Evenly spread the lemon cream filling over the cake, leaving a small border.
- Re-roll – Gently roll the cake back up (without the towel this time).
- Chill – Wrap in plastic wrap and refrigerate for at least 1 hour to set.
6. Serve & Decorate
- Dust with powdered sugar.
- Garnish with lemon slices, zest, or whipped cream.
- Slice and enjoy!
Expert Tips for Success
✅ Room temperature eggs – They whip up better for a fluffier sponge.
✅ Don’t overbake – The cake should be just set to avoid dryness.
✅ Roll while warm – This helps prevent cracks when filling.
✅ Chill before slicing – This keeps the swirl neat and clean.
Variations to Try
- Blueberry Lemon Roll Cake – Add a layer of lemon curd and fresh blueberries before rolling.
- Raspberry Swirl – Mix raspberry jam into the filling for a berry twist.
- Lavender Lemon Cake – Infuse the cream with a touch of culinary lavender.
- Gluten-Free Option – Substitute with almond flour or gluten-free baking mix.
Final Thoughts
This Lemon Roll Cake is a delightful dessert that’s as beautiful as it is delicious. With its light sponge, zesty filling, and elegant presentation, it’s perfect for any occasion. Whether you’re serving it at a party or enjoying a slice with tea, this cake is sure to brighten your day!
Give it a try and let the sunny citrus flavors shine! 🍋✨