Lemon Roll Cake
A tender, airy lemon sponge cake rolled with a zesty lemon mascarpone cream and lemon curd filling. Bright, elegant, and dusted with powdered sugar for a delicate finish.
Ingredients
- For the Lemon Sponge Cake:
- 4 large eggs room temperature
- ¾ cup granulated sugar
- Zest of 2 lemons
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¾ cup all-purpose flour or GF 1:1 blend
- 1 tsp baking powder
- ¼ tsp salt
- For the Filling:
- 1 cup heavy cream chilled
- ½ cup mascarpone cheese or cream cheese
- ¼ cup powdered sugar
- 2 tbsp lemon curd store-bought or homemade
- Zest of 1 lemon
- Optional Additions:
- ¼ cup lemon curd extra for swirling
- Powdered sugar for dusting
- Fresh berries or mint for garnish
Instructions
- Prep: Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.
- Make the Sponge Cake:
- In a stand mixer, beat eggs and sugar on high for 5–7 mins until pale, thick, and tripled in volume.
- Mix in lemon zest, juice, and vanilla.
- Sift flour, baking powder, and salt into the egg mixture. Gently fold until just combined (do not overmix).
- Pour batter into the pan, spreading evenly. Bake 12–15 mins until golden and springy.
- Roll the Cake:
- Lay a clean kitchen towel dusted with powdered sugar. Invert the warm cake onto the towel.
- Peel off parchment paper. Starting from the short end, roll the cake with the towel into a log. Let cool completely.
- Make the Filling:
- Whip heavy cream, mascarpone, and powdered sugar to stiff peaks. Fold in lemon curd and zest.
- Assemble:
- Unroll the cooled cake. Spread filling evenly, leaving a ½-inch border. Drizzle extra lemon curd over the filling.
- Re-roll the cake (without the towel). Wrap tightly in plastic and chill 2+ hours.
- Serve: Dust with powdered sugar, slice, and garnish with berries or mint.
Notes
- No cracks!: Roll the cake while warm to set its shape.
- Gluten-free: Use a 1:1 GF flour blend.
- Vegan: Substitute eggs with flax eggs (4 tbsp flaxseed meal + 10 tbsp water), use coconut cream + vegan cream cheese, and vegan lemon curd.
- Lemon curd shortcut: Mix ¼ cup store-bought curd with 1 tsp extra zest.
- Storage: Keep refrigerated for up to 3 days. Freeze un-sliced roll for 1 month (thaw in fridge).
- Flavor twist: Add 1 tsp poppy seeds to the batter or swap lemon for orange/lime.