Description
A refreshing lemon cake roll wrapped in a soft sponge, perfect for sunny gatherings and celebrations.
Ingredients
- 1 cup cake flour (sifted before measuring)
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- Zest of 1 lemon
- 1/2 cup unsalted butter (softened or slightly melted)
- 1 cup sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon oil or extract
- 1 tablespoon fresh lemon juice
- Powdered sugar (for towel and cake)
- 1 cup heavy whipping cream
- 1 package cream cheese (8 ounces, softened)
- 1 cup powdered sugar
- Zest of 1 lemon
- 5 teaspoons fresh lemon juice
- 1/4 teaspoon pure lemon oil
Instructions
- Preheat your oven to 350°F.
- Grease and line a jelly roll pan with parchment paper.
- Whisk together cake flour, salt, baking powder, and lemon zest in a medium bowl.
- Beat softened butter and sugar in a stand mixer until light and creamy.
- Add eggs, vanilla extract, lemon oil, and lemon juice; mix until very creamy.
- Gradually add dry ingredients and mix until combined.
- Pour batter into the pan and bake for 15-18 minutes until spongy and a toothpick comes out clean.
- Run a knife around the edges, invert onto a towel sprinkled with powdered sugar, and roll tightly.
Notes
For best results, use room temperature ingredients and fresh lemon zest. Store in an airtight container for up to three days.