Velvet Lemon Cream Roll Cake

This Velvet Lemon Cream Roll Cake is a ligh

Ingredients

For the Cake:

• 3 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1 tsp goes
• 1 tsp lemon zest
• 1 cup (120g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp sa
• 1/4 cup (60ml) who
• 1/4 cup (60g) unsalted butter, melted
• Powdered sugar (for dusting)

For the Lemon Cream Filling:

• 8 oz (
• 1 cup (240ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 2 tbsp lemon juice (
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, be
3. Add the vanilla extract and lemon zest, mixing gently.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
5. In a small bowl, combine the milk and melted butter. Gently fold this mixture into the cake batter until just combined.

2. Bake the Cake

1. Pour the batter into the prepared pan, spreading it evenly.
2. Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
3. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
4. Once the cake is done, remove it from the oven and let it cool for about 5 minutes. Then, carefully invert the cake onto the prepared towel. Peel off the parchment paper and roll the cake up with the towel while it’s still warm. Let it cool completely.

3. Make the Lemon Cream Filling

1. In a medium mixing bowl, beat the cream cheese until smooth.
2. Add the heavy cream, sugar, lemon juice, lemon zest, and vanilla extract. Beat until stiff peaks form, creating a smooth, whipped lemon cream.

4. Assemble the Roll Cake

1. Once the cake has completely cooled, gently unroll it.
2. Spread an even layer of the lemon cream filling over the surface of the cake, leaving a small border around the edges.
3. Carefully roll the cake back up, without the towel, into a tight log.
4. Dust the top with powdered sugar and garnish with addit

5. Serve

1. Slice into 1-inch thick pieces and serve chilled. This cake is best enjoyed the same day or stored in the refrigerator for up to 2 days.

Tips for Success

• Rolling the Cake: Be gentle when rolling the cake
• Substituting the Cream: If you want
• Make it Ahead: You can pr

Enjoy the Velvet Lemon Cream Roll Cake —a ligh