Lemon Cake Roll

I know I’ve shared quite a few lemon desserts with you this summer, but I have one more. And it’s a great one!

This recipe for a Lemon Roll Cake comes from my Mother in Law, who is a great cook and baker, and it’s always a favorite in the summer.

Bursting with lemon flavors, a light and airy texture, and can be made ahead of time? Talk about the perfect dessert!

Roll cakes are one of those desserts that look ultra fancy and complicated, but aren’t all that difficult! The hardest part is the rolling process, but I’ve broken all that down, as well as shared tips for your cake not cracking during the roll.

So let’s see how it’s made, shall we?

How to make a lemon cake roll?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Prepare baking pan. Spray the jelly roll pan, line with parchment, spray again and dust lightly with flour. The last thing you want is for your cake to stick!
2. Combine dry ingredients. Whisk and set aside.
3. Beat egg yolks, sugar, and lemon zest.
4. Add half the dry ingredients.
5. Add half the lemonade.
6. Add the rest of the dry ingredients, beat, then add the last of the lemonade.
7. Beat egg whites and sugar. Beat on high speed until stiff peaks form.
8. Fold egg whites into batter. Gently stir until combined.
9. Spread into pan and bake. Bake for 18-20 minutes, or until the cake springs back when lightly touched on top.

1. Prepare towel. Use a thin, clean kitchen towel, and sprinkle with powdered sugar.
2. Invert cake onto towel. When the cake comes out of the oven, turn out the cake onto the prepared towel while it’s still hot.
3. Peel paper and roll. Starting with the narrow side, roll up towards the top.
4. Cool cake. Place the cake in the towel, seam side down, on a cooling rack and cool completely.
5. Combine filling.
6. Spread filling. Gently unroll the cake, then spread the filling in an even layer.
7. Roll cake back up. Gently re-roll the cake, just as you did before, but without using the towel.
8. Cover and chill. I recommend at least 30 minutes, or up to 1-2 days.
9. Dust with powdered sugar and lemon zest and serve.

Variations of this recipe

• Lemonade – if you don’t have any frozen lemonade, you can use regular bottled lemonade, or use homemade if you’d like.
• Whipped cream – not a cool whip fan? Use an equal amount of regular whipped cream.
• Raspberries – lemon and raspberries make great partners, so try slicing some raspberries in half and adding them on top of the cool whip before rolling up the cake.

Making lemon cake roll ahead of time

One of the great things about this cake roll, other than how stunning it looks, is that it can be made ahead!

Make the cake completely, including rolling it up with the filling, then cover it tightly with plastic wrap and refrigerate for up to 1-2 days.

Just before serving, dust with powdered sugar and sprinkle with lemon zest.

Freezing

A fully made cake roll, with the filling and everything, will freeze well! Wrap the roll well with plastic wrap, then add to a freezer-safe container or bag.

Freeze for up to 3 months, then thaw in the refrigerator.

Storage

This cake roll should be stored in the refrigerator in an airtight container and eaten within about 3 days.