Lemon Cake Roll Recipe: Bursting with Citrus Delight!

Lemon Cake Roll Recipe: Bursting with Citrus Delight!
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lemon Cake Roll Recipe
Lemon in every bite! Lemon cake and lemon whipped cream filling make this the perfect cake roll for any occasion.

Hello, fellow flavor adventurers! Anne here, your culinary guide from Beyond The Bayou Blog. Today, I’m whisking you away on a zesty journey with a recipe that’s as bright as a sunny day: lemon cake roll.

This delightful dessert is a perfect blend of tangy lemon flavor and fluffy cake, rolled into one heavenly treat. With each bite, you’ll experience the zesty freshness of lemon, balanced perfectly with the sweetness of the cake and the creaminess of the filling.

Whether you’re celebrating a special occasion or simply craving a delicious dessert, this Lemon Cake Roll is sure to satisfy your sweet tooth and leave you craving more.

So, let’s roll up our sleeves and dive into the world of citrusy bliss with this irresistible recipe!

Overview: How To Make Lemon Cake Roll?

Overview How To Make Lemon Cake Roll

Let’s whip up a delightful Lemon Cake Roll that’s bursting with citrusy flavor! For the cake, you’ll need typical pantry staples like cake flour, salt, baking powder, lemon zest, butter, sugar, eggs, vanilla extract, lemon oil, and fresh lemon juice. These ingredients come together to create a soft, spongey cake perfect for rolling.

To kick off, preheat your oven to 350°F and prepare a jelly roll pan by greasing it and lining it with parchment paper. Then, whisk together the dry ingredients – flour, salt, baking powder, and lemon zest. In a separate bowl, cream together the butter and sugar until light and fluffy. Next, add in the eggs, vanilla, lemon oil, and lemon juice, mixing until creamy and lemony. Gently fold in the dry ingredients to form the batter.

Pour the batter into the prepared pan and bake for 15-18 minutes until the cake is springy to the touch. Once baked, carefully invert the cake onto a powdered sugar-dusted towel, remove the parchment paper, and trim the edges. Roll up the cake tightly with the towel and let it cool while you whip up the filling.

For the luscious filling, whip heavy cream until stiff peaks form and set aside. In the same bowl, beat cream cheese until smooth, then add powdered sugar, lemon zest, lemon juice, and lemon oil. Fold in the whipped cream gently to create a light and creamy filling. Unroll the cooled cake, spread the filling evenly, roll it back up, and dust it with powdered sugar.

After chilling, slice and serve your refreshing Lemon Cake Roll. It’s a perfect treat for any occasion, and any leftovers can be stored in the fridge for later indulgence!

Lemon Cake Roll Recipe: Bursting with Citrus Delight!

lemon Cake Roll Recipe

Lemon in every bite! Lemon cake and lemon whipped cream filling make this the perfect cake roll for any occasion.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Calories: 362kcal
Author: Anne Carter
Servings: 12


  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking sheet
  • Kitchen Towel
  • Cooling Rack


  • 1 cup cake flour (sift before measuring)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • Zest of 1 lemon
  • 1/2 cup 1 stick of 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 towel and cake


  • 1 cup heavy whipping cream
  • 1 softened package cream cheese 8 ounce
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • 5 teaspoons fresh lemon juice
  • 1/4 teaspoon pure lemon oil*


  • Preheat oven to 350°F.
  • Grease and line a jelly roll pan with parchment paper.
  • Whisk together flour, salt, baking powder, and lemon zest.
  • Beat butter and sugar until light and creamy.
  • Add eggs, vanilla, lemon oil, and lemon juice; mix until creamy.
  • Fold in dry ingredients just until incorporated.
  • Bake for 15-18 minutes until spongy; cool and roll.
  • Whip cream; beat cream cheese with sugar, zest, juice, and oil; fold in whipped cream. Spread filling over cake; roll tightly. Refrigerate, slice, and serve.


Calories: 362kcal | Carbohydrates: 60g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1037mg | Sugar: 50g
Keyword lemon cake roll, lemon cake roll cream cheese, lemon cake roll recipe, lemon cake roll recipes

Some Tips to Keep in Mind!

  1. Room Temperature Ingredients: Before starting, make sure your eggs, butter, and cream cheese are at room temperature. This helps them blend smoothly into the batter and filling, resulting in a lighter texture.
  2. Properly Measure Flour: When measuring flour, spoon it into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, as it can compact the flour and lead to a denser cake.
  3. Zest Before Juicing: Zest the lemon before juicing it for the recipe. It’s much easier to zest a whole lemon, and you’ll need the zest for both the cake and the filling.
  4. Watch the Bake Time: Keep a close eye on the cake while it’s baking. Overbaking can result in a dry cake that’s difficult to roll. The cake should spring back when lightly pressed and a toothpick inserted into the center should come out clean.
  5. Roll While Warm: Roll the cake while it’s still warm. This helps prevent cracking and makes it easier to roll tightly without breaking.
  6. Chill Before Slicing: After rolling and filling the cake, chill it in the refrigerator for at least 30 minutes. This allows the filling to set and makes the cake easier to slice cleanly.
  7. Use a Sharp Knife: When slicing the cake roll, use a sharp knife dipped in hot water and wiped dry between cuts. This helps create clean, neat slices without squishing the cake.

What to Eat with A Lemon Cake Roll?

What to Eat with A Lemon Cake Roll

Variations You Must Try!

  1. Lemonade Swap: No worries if you’re fresh out of frozen lemonade! You can substitute with bottled lemonade from the store, or if you’re feeling adventurous, whip up a batch of homemade lemonade for that extra zing.
  2. Whipped Cream Alternative: Not a fan of Cool Whip? No problemo! Swap it out with an equal amount of homemade whipped cream for that fluffy, creamy goodness.
  3. Raspberry Delight: Lemon and raspberries are like a match made in dessert heaven! Try slicing some fresh raspberries in half and layering them on top of the whipped cream before rolling up the cake. It adds a burst of color and flavor that’ll have everyone asking for seconds.

Guide to Store Leftovers!

Freezing Tips: Once your cake roll is all set with the yummy filling inside, you can totally freeze it! First, wrap it snugly with plastic wrap to keep it fresh. Then, pop it into a container or a bag that’s safe for the freezer.

It’ll stay good in there for about 3 months. When you’re ready to enjoy it, just let it thaw out in the fridge.

Storage Info: To keep your cake roll tasting its best, store it in the fridge. Pop it into an airtight container to keep it fresh and yummy. It’s best to gobble it up within around 3 days to enjoy it at its prime!

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