Luscious Lemon Cream Roll Cake

Okay, hear me out—this lemon roll cake is so soft, it melts in your mouth. The creamy lemon filling? Totally dreamy. I made it once, and now it’s a regular request.

It’s light, tangy, and just sweet enough. The sponge cake wraps around a smooth lemon cream like a cozy hug. And it looks fancy without being hard.

If you’re into fresh, citrusy desserts that feel like sunshine, this one’s for you. It’s perfect for brunch, birthdays, or just treating yourself. I seriously love how refreshing it tastes.

Let’s bake this beauty together. I’ll walk you through every step—it’s easier than it looks, promise.

Why You’ll Love This Recipe

• Light and Refreshing: The lemon brings a bright, fresh taste that’s not too heavy.
• Make-Ahead Friendly: You can prepare the cake and filling in advance and roll it later.
• Show-Stopping Look: Its swirl design makes it look fancy — without being hard to make.
• Perfect for Spring or Summer: Great for holidays, tea parties, or any warm-weather celebration.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 10–12 minutes
• Chill Time: 1 hour
• Total Time: About 1 hour 30 minutes

Servings:
Serves 8–10 slices.

Difficulty:
Beginner-friendly if you follow the steps slowly. Rolling the cake takes care, but the texture is soft and easy to work with.

Required Kitchen Tools

• 10×15-inch jelly roll pan
• Parchment paper
• Hand or stand mixer
• Mixing bowls (at least 2 sizes)
• Clean kitchen towel (for rolling the cake)
• Microplane or fine grater (for zesting)
• Offset spatula or butter knife
• Sifter or mesh strainer

Ingredients for Luscious Lemon Cream Roll Cake

For the Cake:

• 1 1/4 cups all-purpose flour (or gluten-free substitute)
• 1 teaspoon baking powder
• 4 large eggs
• 2/3 cup granulated sugar
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 lemon, zested
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the Filling:

• 8 ounces cream cheese, softened
• 2 cups powdered sugar, sifted (plus more if needed for consistency)
• 1 tablespoon lemon juice
• 1/4 cup heavy cream

Variations for Lemon Cream Roll Cake

• Add Berries: Gently fold in fresh raspberries or blueberries into the filling before rolling.
• Use Lemon Curd: Spread a thin layer of lemon curd under the cream filling for added citrus flavor.
• Swap Citrus: Try orange zest and juice for a sweeter citrus twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Lighter Version: Use reduced-fat cream cheese and less powdered sugar in the filling, if preferred.

How to Make Lemon Cream Roll Cake – Step-by-Step Instructions

1. Preheat and Prep the Pan

Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment and sides of the pan.

2. Make the Cake Batter

In a large bowl, whisk the eggs and sugar together until thick and pale yellow — about 5 minutes with a hand mixer.
Add lemon juice, zest, oil, milk, and vanilla. Mix until combined.
In a separate bowl, whisk flour and baking powder, then gently fold them into the wet mixture using a spatula. Don’t overmix.

3. Bake the Cake

Pour the batter into your prepared pan and spread it evenly.
Bake for 10–12 minutes or until the top is lightly golden and springs back when touched. Do not overbake.

4. Roll the Warm Cake

While the cake is still warm, lay a clean kitchen towel on your counter and sprinkle it lightly with powdered sugar.
Carefully flip the cake onto the towel. Gently peel off the parchment paper.
Starting from a short side, roll the cake (with the towel inside) into a log. Let it cool completely while rolled — about 30–45 minutes.

5. Make the Filling

In a bowl, beat cream cheese until smooth. Add powdered sugar and lemon juice. Mix well.
Pour in heavy cream and whip until light and fluffy. Add more powdered sugar if the filling is too soft.

6. Fill and Roll the Cake

Once the cake is cool, unroll it gently. Spread the lemon cream filling evenly across the cake, leaving a small border.
Re-roll the cake (without the towel) and place seam-side down on a serving platter.

Serving and Decoration

How to Serve:
Slice the roll into clean rounds about 1 inch thick. Wipe your knife clean between cuts for sharp slices. Serve chilled or slightly cool for the best texture.

Decoration Ideas:

• Dust the top with powdered sugar right before serving.
• Add a few lemon zest curls or thin lemon slices on top for a bright touch.
• For a fancier finish, drizzle with a light vanilla or lemon glaze.

Storing Luscious Lemon Cream Roll Cake

• Refrigerator: Wrap the roll tightly in plastic wrap or store in an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freezer: You can freeze the filled and rolled cake for up to 1 month. Wrap in plastic and foil. Thaw overnight in the fridge before serving.

Tips and Tricks for Success

• Don’t Overbake: The sponge cake should be soft and pliable for rolling. Keep an eye on the bake time.
• Roll While Warm: This helps the cake hold its shape and prevents cracks later.
• Use Room Temperature Cream Cheese: This ensures a smooth, lump-free filling.
• Powder the Towel Generously: It prevents sticking when rolling the cake.
• Cool Completely Before Filling: This prevents the cream from melting and oozing out.

Nutrition

Serving Size	Calories	Total Fat	Saturated Fat	Carbs	Sugar	Protein
1 slice	270	13g	7g	34g	23g	4g

(Nutrition info is an estimate based on 10 servings)

Lemon Cream Roll Cake FAQs

Can I use store-bought lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.

How do I keep the cake from cracking?
Roll the cake while it’s still warm and pliable. Let it cool rolled up.

Can I freeze this cake?
Yes. Wrap tightly in plastic and foil. Freeze for up to 1 month.

Can I make this a day ahead?
Absolutely. In fact, it tastes even better chilled overnight.

Conclusion

This Luscious Lemon Cream Roll Cake is one of those desserts that’s simple but feels special. I’ve made it for spring brunches, baby showers, and just quiet tea breaks on Sunday afternoons. Every time, it’s been soft, lemony, and smooth — just the way I like it. If you’re looking for something refreshing but easy, this is a great place to start.