Lemon Roll Cake

You’ll love the tangy sweetness of Lemon Roll Cake! Soft, spongey cake rolled with cream cheese filling, creates the perfect spring treat.

I love slicing into a soft, airy cake, revealing a creamy, tangy filling that makes your taste buds dance with joy. That’s the experience of enjoying a Lemon Roll Cake, a dessert that combines the zesty freshness of lemon with the sweet, smooth texture of cream cheese filling.

Wrapped in a tender lemon cake, this roll is not only a feast for the eyes with its spiral beauty but also a yummy treat that’s sure to impress at any gathering, be it a sunny brunch or a cozy dinner. Let’s explore this dessert together and create a lemony treat that will become a new favorite!

Creating a Lemon Roll Cake from scratch is an enjoyable journey that leads to a deliciously tangy and creamy dessert. It’s a truly great cake that fits any occasion, bringing a touch of brightness and joy to the table.

Whether you’re celebrating a special day or simply indulging in a love for lemon desserts, this cake brings satisfaction and a burst of flavors that dance with every bite.

Embrace the challenge, enjoy the process, and get ready to delight in one of the most delicious lemon cakes you’ve ever made.

Here’s to a baking adventure that ends with a sweet, tangy, and utterly irresistible Lemon Roll Cake!

Common Questions About Lemon Roll Cake

What if I don’t have a jelly roll pan?

No worries! Any baking sheet with edges will do, just make sure it’s close to the size recommended for optimal cake thickness and rolling ease. Sometimes you just have to use what you have on hand.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm is key to preventing cracks. This is a tender cake and the warmth makes the cake even more flexible, allowing for a tighter roll without splitting. Take your time! There is no rushing a great thing, haha!

Can this cake be made ahead of time?

Yes, Lemon Roll Cake is an excellent make-ahead dessert. Simply store it in the fridge overnight, and it’s ready to be served the next day, bursting with all its lemony goodness.

Storage

The end result of this recipe is soooo tasty! I really don’t think you’ll have any leftovers. That’s always good news when trying out a new recipe!

Refrigerator

Wrap the Lemon Roll Cake in plastic wrap or store in an airtight container. It will keep for up to 3-4 days.

Freezer

For longer storage, wrap the cake tightly in plastic wrap followed by aluminum foil. Freeze for up to a month. Thaw in the refrigerator before serving.

Tips

You might call this a lemon Swiss roll cake! You remember those little pastries from your childhood, right? Of course you do!

• Ensure all ingredients, especially eggs, are at room temperature to achieve a smooth batter.
• Be patient while beating the eggs; this process is crucial for a fluffy cake texture.
• Use parchment paper to line your pans for easy cake release without sticking.
• When adding the filling, leave a small margin around the edges to prevent it from squeezing out as you roll.
• Dust with powdered sugar before serving for an elegant, finished look.

Ingredients

This is one of those cake recipes that take just a little bit more effort, for a big, huge payoff!

• Large eggs
• Lemon cake mix
• Cold water
• Canola oil
• Large lemon (for zest and juice)
• Cream cheese, softened
• Marshmallow Fluff
• Whipped topping (Cool Whip)

How to Make Lemon Roll Cake

This rolled cake is really something special. That airy texture is so mouth-wateringly tasty, it’s hard to fully describe. Get ready for some fluffy sponge cake!

Cakes

1. Preheat the oven to 375 degrees and spray a 10 x 15 baking sheet and a 12 x 8 baking sheet with baking spray. 
2. Line each pan with a sheet of parchment paper and trim the overhanging edges. 
3. Spray the parchment paper as well with the baking spray. 
4. Using a stand mixer, beat the 6 eggs for about 8 minutes until they have thickened and have a pale yellow appearance. 
5. Add in the cake mix, water, oil, lemon juice, and lemon zest. 
6. Slowly mix the ingredients before increasing the mixing speed to medium.
7. Once mixed, divide the cake batter evenly and place both trays into the oven for about 10-14 minutes or until the cake springs back when lightly pressed. 
8. Place two clean sheets of parchment paper on the counter.
9. Once the cakes are removed from the oven, instantly flip one cake upside down onto one sheet of parchment paper. Remove the original sheet of parchment paper from the cake.
10. While the cake is still hot, carefully begin to roll the cake up into a log.
11. Repeat these same steps with the second cake. 
12. Allow the rolled cakes to cool to room temperature for 15 minutes before placing them into the fridge for one hour. 

Filling

1. Using a large bowl and mixer, beat the cream cheese until creamy and smooth. 
2. Add the marshmallow fluff to the cream cheese and beat until combined. 
3. Mix in the whipped topping until combined and thick. 

Complete the Cakes

1. Once the rolled cakes have chilled, remove them from the fridge and very carefully, unroll them.
2. Spread half of the filling onto the cakes in an even layer and carefully reroll the cakes – getting them as tight as you can without cracking the cake.
3. Place the cakes back into the fridge to chill overnight.
4. When ready to serve, dust with some confectioner’s sugar on top and add a dollop of whipped topping. 

Kitchen Supplies You’ll Need for Lemon Roll Cake

Make sure you save the recipe card that’s down below. My guess is that you’ll be wanting to make this cake again!

• Two baking sheets (10 x 15 and 12 x 8)
• Parchment paper
• Stand mixer with whisk attachment
• Large and medium bowls
• Rubber spatula
• Wire rack for cooling

What to Serve With Lemon Roll Cake

Lemon Roll Cake is delightful on its own or served with a cup of tea or coffee. For an extra special treat, pair it with fresh berries or a dollop of tangy lemon curd on the side to enhance its citrusy flavor. Extra whipped cream is always a great choice as well!

Why You Should Make Lemon Roll Cake

This moist lemon cake is really something special. Though it may not be an everyday treat, it’s one that will likely become a tradition in your home!

• It’s a perfect dessert that’s both light and indulgent.
• The lemon zest and juice offer a fresh, vibrant flavor that’s irresistible.
• A showstopper dish that’s sure to impress guests with its beautiful spiral.
• A fun baking project that’s rewarding to make and even more awesome to eat.

Variations and Add-Ins for Lemon Roll Cake

Don’t feel obligated to follow my original recipe. If you’ve got ideas, send them flying! It’s always great to experiment when it comes to baking.

• Mix in a tablespoon of poppy seeds to the cake batter for a slight crunch and visual appeal.
• For a more intense lemon flavor, add a layer of lemon curd inside the roll along with the cream cheese filling.
• Substitute lemon extract for vanilla extract in the cake batter for an extra lemony kick.
• Incorporate fresh raspberries or blueberries into the cream cheese filling for a burst of fruitiness.

If you love this lemon cake recipe, you’re going to love these other lemon treats too. Please click each link below to find the easy, printable recipe!

More Great Spring Cake Recipes

Spring Roll Cake

Hummingbird Cake

Mothers Day Cake

Jello Poke Cake

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