Dreamy Velvet Lemon Cream Roll Cake Recipe for Sweet Moments

Crafting a delightful velvet lemon cream roll cake demands creativity and passion for baking.

Sweet aromas will soon fill your kitchen with zesty excitement.

Delicate layers promise a mouthwatering adventure that tingles taste buds.

Soft, pillowy textures blend perfectly with bright citrus notes.

Each slice offers a delicate balance between tangy and sweet flavors.

Whisking ingredients becomes a joyful culinary dance of precision and love.

You’ll find this dessert irresistibly elegant and surprisingly simple to create.

Prepare to impress everyone with a showstopping treat that screams sophistication.

Velvet Lemon Cream Roll Cake That’s Light and Lush

• Craft with Ease: No advanced baking skills needed, perfect for beginners wanting to create a stunning dessert without complicated techniques.
• Quick Crowd-Pleaser: Minimal preparation steps make this cake a speedy solution for spontaneous gatherings or unexpected guests.
• Versatile Celebration Treat: Ideal for brunches, afternoon tea, summer parties, or as a delightful finale to a family meal with its bright, refreshing lemon flavor.
• Customize Your Creation: Simple base recipe allows endless variations by switching citrus flavors or adding different garnishes to match personal preferences or seasonal ingredients.

Ingredients for Silky Velvet Lemon Cream Roll Cake

• All-Purpose Flour: A key component that provides structure and texture to the delicate roll cake.
• Granulated Sugar: Adds sweetness and helps create a light, airy cake texture.
• Butter: Brings richness and smooth flavor to the cake base.
• Eggs: Provide moisture, binding, and help create a soft cake structure.

• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Enhances the overall flavor balance of the cake.

• Heavy Cream: Creates a rich and smooth filling with a luxurious texture.
• Powdered Sugar: Adds sweetness and helps stabilize the whipped cream.
• Vanilla Extract: Provides a warm, classic flavor to the cream filling.
• Lemon Zest, Lemon Juice: Brings a bright, citrusy flavor and tangy notes to the cream filling.

How to Bake Velvet Lemon Cream Roll Cake Perfectly

Step 1: Prepare Baking Setup

Warm up the oven to 350°F. Grab a 15×10 inch jelly roll pan and coat it with cooking spray.

Line the pan with parchment paper, ensuring smooth coverage for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Whisk these ingredients together until perfectly blended and lump-free.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat softened butter with granulated sugar. Mix vigorously for about 3 minutes until the mixture becomes light, fluffy, and pale yellow.

Step 4: Add Eggs

Crack eggs into the butter mixture one at a time. Blend thoroughly after each addition, creating a smooth and silky batter.

Step 5: Combine Batter

Gently fold the dry ingredient mixture into the wet ingredients. Use a spatula to mix carefully, ensuring no flour pockets remain in the batter.

Step 6: Bake the Cake

Pour the batter into the prepared pan, spreading it evenly. Slide the pan into the preheated oven and bake for 12-15 minutes.

Look for a golden-brown color and a springy texture when touched.

Step 7: Whip Lemon Cream Filling

• Heavy cream
• Powdered sugar
• Vanilla extract

Beat until stiff peaks form.

• Lemon zest
• Fresh lemon juice

Step 8: Shape the Cake

Once baked, let the cake cool slightly. Carefully roll the cake with the parchment paper while still warm to help it maintain its shape.

Allow it to cool completely.

Step 9: Fill and Finish

Gently unroll the cooled cake.

Spread the lemon cream filling evenly across the surface. Roll the cake tightly, using the parchment paper as a guide.

Slice into beautiful rounds and serve immediately.

Tips for Moist and Flavorful Velvet Lemon Cream Roll Cake

• Opt for room temperature eggs to ensure smooth, even mixing and prevent lumpy batter.
• Line the pan meticulously with parchment paper, smoothing out any wrinkles for an even cake surface.
• Fold dry ingredients gently to maintain the cake's light, airy texture and prevent deflating the batter.
• Whip cream until stiff peaks form, but avoid overbeating to keep the filling creamy and spreadable.
• Cool the cake completely before filling to prevent the cream from melting and ensure clean, crisp roll presentation.

Creative Twists on Velvet Lemon Cream Roll Cake

• Gluten-Free Lemon Roll Cake: Replace wheat flour with almond or coconut flour for a gluten-free version. Adjust liquid ratios to maintain cake texture.
• Dairy-Free Variation: Swap butter with coconut oil and use coconut cream instead of heavy cream. Add dairy-free lemon cream filling using cashew cream.
• Low-Sugar Option: Substitute granulated sugar with stevia or monk fruit sweetener. Use Greek yogurt for filling to reduce overall sugar content.
• Citrus Fusion Roll: Replace lemon with orange or lime zest and juice. Add complementary spices like cardamom or ginger to enhance citrus flavors.

Pairings That Enhance Velvet Lemon Cream Roll Cake

• Crisp prosecco or champagne cuts through the cake's richness, highlighting its bright lemon notes while adding elegant effervescence.
• Serve alongside lavender-infused iced tea to amplify the cake's delicate citrus profile and provide a sophisticated herbal undertone.
• Chilled vanilla bean gelato creates a smooth, creamy counterpoint that softens the cake's tangy lemon intensity and provides luxurious textural contrast.
• Fresh raspberries or blueberries scattered around the plate deliver a burst of natural sweetness and visual appeal that complements the cake's vibrant lemon essence.

How to Store Velvet Lemon Cream Roll Cake Fresh

• Refrigerate: Store the lemon cream roll cake in an airtight container in the refrigerator for up to 3-4 days. Wrap tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Freeze: Carefully wrap the entire roll or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating Slice: Gently warm individual slices in the microwave for 10-15 seconds on low power to maintain the cake's soft texture. Avoid overheating to prevent toughening.
• Room Temperature: Let refrigerated cake sit at room temperature for 15-20 minutes before serving to soften the cream and bring out the lemon flavor.

FAQs

• What ingredients make the cake soft and fluffy?

The cake’s softness comes from beating butter and sugar until fluffy, adding eggs one by one, and gently folding dry ingredients into the wet batter. This technique ensures a light, airy texture.

• How can I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm and slightly pliable, using parchment paper as a guide. This helps the cake keep its shape without breaking and makes rolling easier.

• Can I make the lemon cream filling ahead of time?

Yes, you can prepare the lemon cream filling up to a day in advance. Store it covered in the refrigerator and whisk briefly before spreading on the cake to restore its smooth consistency.

Velvet Lemon Cream Roll Cake Recipe

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4.7 from 9 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Silky velvet lemon cream roll cake emerges as an elegant dessert from French pastry traditions. Delicate layers of citrus-infused sponge and creamy filling promise a refined culinary experience you’ll savor with each luxurious bite.

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Ingredients

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• 4 large eggs
• 120 ml (1/2 cup) granulated sugar
• 120 g (1 cup) all-purpose flour
• 1 tsp baking powder
• 60 g (1/4 cup) unsalted butter, melted
• 2 fresh lemons (zest and juice)
• 240 ml (1 cup) heavy cream
• 1 tsp vanilla extract
• 120 g (1 cup) powdered sugar

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Instructions

1. Heat oven to 350°F and prepare a 15×10 inch jelly roll pan with parchment paper, ensuring complete coverage and light greasing.
2. Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
3. Cream butter and granulated sugar in a separate bowl until light and airy, approximately 3 minutes using an electric mixer.
4. Incorporate eggs individually into the butter mixture, blending smoothly after each addition.
5. Gently fold dry ingredients into wet mixture using a spatula, maintaining a soft, consistent texture without overmixing.
6. Transfer batter into prepared pan, spreading evenly and creating a smooth surface.
7. Bake for 12-15 minutes until edges turn golden and cake springs back when lightly touched.
8. While cake bakes, whip heavy cream with powdered sugar and vanilla until stiff, voluminous peaks form.
9. Delicately fold lemon zest and juice into whipped cream, creating a bright, tangy filling.
10. Remove cake from oven and immediately roll within parchment paper while warm to set its shape.
11. Allow cake to cool completely, then carefully unroll and spread lemon cream filling evenly.
12. Roll cake tightly, securing filling inside, and refrigerate for firmness before slicing and serving.

Notes

• Keep cake batter smooth by ensuring all ingredients are at room temperature before mixing.
• Use a light touch when folding dry ingredients to maintain the cake’s delicate, airy texture.
• Prevent cake from cracking by rolling it immediately while still warm and flexible, using parchment paper as a guide.
• For a lighter version, substitute some butter with Greek yogurt and use a sugar alternative like stevia for a low-calorie option.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg