Description
Delight in the refreshing flavors of this Velvet Lemon Cream Roll Cake. Light, fluffy, and filled with luscious lemon curd and whipped cream, it’s a beautiful dessert that’s perfect for spring gatherings or any occasion that calls for a zesty treat.
Ingredients
Scale
- 3/4 cup flour
- 1/4 teaspoon baking powder
- 4 large eggs
- 1/2 cup sugar
- 1/2 teaspoon lemon zest
- 1/2 cup lemon curd
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, whisk the eggs and sugar together until the mixture is light and fluffy.
- Gently fold in the flour and lemon zest until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- While the cake is still warm, carefully roll it in the parchment paper to form a log. Let it cool completely.
- Once cooled, unroll the cake, spread a layer of lemon curd and whipped cream over the surface, and then roll it back up tightly.
- Slice into 8 pieces and serve chilled or at room temperature.
Notes
- For an extra touch, you can dust the roll cake with powdered sugar before serving.
- This cake can be made a day ahead; just keep it wrapped in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
