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Luscious Lemon Cream Roll Cake with Glaze


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  • Author: Talentedcook

Ingredients

 

Sponge Cake

  • 4 large eggs, at room temperature
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (95 g) all-purpose flour
  • 1 teaspoon (5 g) baking powder
  • ¼ teaspoon fine sea salt
  • 1 tablespoon finely grated lemon zest (from 12 lemons)

Lemon Cream Filling

  • 1½ cups (360 ml) heavy whipping cream (35% fat)
  • ¼ cup (30 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon lemon zest

Translucent Lemon Glaze

  • 1 cup (120 g) powdered sugar, sifted
  • 23 tablespoons (30–45 ml) fresh lemon juice
  • ½ teaspoon lemon zest, for finishing

Optional Flavor Boosters

  • 12 garlic-clove-sized sprigs of fresh thyme or rosemary to steep in the boiling water
  • A pinch of smoked paprika or finely grated nutmeg for a warm twist
  • A tablespoon of extra-virgin olive oil for dairy-free richness

 


Instructions

 

1. Preheat and Prep the Pan

  • Heat your oven to 350 °F (175 °C).
  • Line a 15×10-inch jelly roll pan with parchment, leaving an overhang on the long sides—this makes removal foolproof.

2. Create a Billowy Egg Foam

  • In a clean mixing bowl, beat the 4 eggs on high speed for 5 minutes, until pale yellow and thick enough to leave a ribbon trail.
  • Slowly stream in the granulated sugar, then beat for 2 more minutes until silky and stable.

3. Fold in the Dry Mix

  • Sift together flour, baking powder, and salt.
  • Sprinkle the dry mix over the egg foam and fold gently with a rubber spatula—cut through the center, lift, and turn until just combined.
  • Add the lemon zest at the end, folding until no streaks of flour remain.

4. Bake to a Perfect Golden Brown

  • Spread batter evenly in the pan, smoothing the surface.
  • Bake 12–15 minutes: the cake should spring back lightly when touched and show no wet batter spots.

5. Roll While Warm

  • As soon as it’s out of the oven, invert the cake onto a tea towel dusted heavily with powdered sugar.
  • Peel off parchment, then roll the cake and towel together from the short side. This “warm roll” technique prevents cracks.
  • Place the rolled cake, seam-side down, on a rack to cool fully.

6. Whip the Lemon Cream Filling

  • Chill a mixing bowl and whisk attachment for 10 minutes in the fridge.
  • Whip the heavy cream to soft peaks, then add powdered sugar, lemon juice, and zest. Continue to medium peaks—stiff enough to hold but still smooth.

7. Assemble the Roll

  • Unroll the cooled sponge carefully and remove the towel.
  • Spread the lemon cream filling evenly, leaving a ½-inch clear edge to avoid overflow.
  • Reroll tightly without the towel, ensuring a neat spiral.
  • Transfer to a serving platter, seam-side down.

8. Glaze and Garnish

  • In a small bowl, whisk powdered sugar with lemon juice until silky—adjust with more juice to thin or more sugar to thicken.
  • Drizzle the glaze in even strokes over the roll, letting it drip artfully.
  • Finish with a sprinkle of fresh lemon zest for a spark of color.

9. Chill Before Cutting

  • Refrigerate the cake for at least 2 hours to set the filling and glaze.
  • Slice with a sharp, warm knife in one smooth motion, wiping the blade between cuts for clean edges.