Lemon Cake Roll

Delicate, light, and bursting with zesty goodness, this Lemon Cake Roll is a perfect dessert for any occasion.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Keyword: Easy, Lemon

Servings: 8 servings

Calories: 250kcal

Step 1: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
Step 3: In a large mixing bowl, beat the egg yolks and ⅓ cup granulated sugar until pale and thick, about 5 minutes. Add vanilla extract.
Step 4: Gradually add the flour mixture to the egg yolk mixture, mixing until just combined.
Step 5: In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining ½ cup granulated sugar and continue to beat until stiff peaks form.
Step 6: Gently fold the whipped egg whites into the batter in three additions.
Step 7: Pour the batter into the prepared jelly roll pan and bake for 12-15 minutes.
Step 8: Remove the cake from the oven and turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake up with the towel inside and let it cool completely.
Step 9: In a mixing bowl, beat the softened cream cheese until smooth. Fold in the lemon curd.
Step 10: Once the cake is cooled, unroll it and spread the cream cheese and lemon curd filling evenly over the surface.
Step 11: Carefully roll the cake back up without the towel.
Step 12: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
Step 13: Before serving, dust the top with powdered sugar, slice into rounds, and enjoy!

Make sure your eggs are at room temperature for better whipping. Don’t skip the cooling step in the towel to help the cake hold its shape.