Each year when there starts to be any teeny tiny sign of Spring in the air, I start getting into the everything Lemon mood. I can’t help it. In my little pea brain, lemons and Spring just sort of go hand in hand. Okay, I know it’s still February, but here in Kentucky it’s been 30 degrees one day and 60 the next…the strangest winter ever. Anyhow…the part of my brain that thinks about food has been rather confused here lately. One day, it’s thinking everything lemon and the next day, hot comfort food. What’s a person to do?
When the weather decided to be rainy and 60 the other day, I said enough! I went shopping and purchased lemons. After purchasing the lemons, I wasn’t sure what I was going to make…I have so many lemon recipes, so I thought about it all the way home. Several ideas crossed my mind. I wanted to make 4-5 different things, but I knew I had to settle on one recipe. I knew I would probably be posting several lemon recipes throughout the Spring season, so I settled on one for now. The winner….Lemon Roll.
I experimented twice with this Lemon Roll before perfecting it. The result…a light and spongy, slightly tart sponge cake with a light and creamy filling made of whipped cream, cream cheese, lemon juice and zest. I had to test it on my friends of course, and upon their approval I decided to post it. I’ve also decided that lemon recipes should be in a category of their own on my food blog, because there will probably be quite a lot of them.
Now I’m going to show you just how easy it is to make this Lemon Cake Roll, so if you think it’s hard, think again.
Here’s how I made it…
For the cake:
I started by greasing a jelly roll pan, approximately 15 1/2″ by 10 1/2″, (no larger). I lined it with parchment paper, allowing the paper to hang over the ends of the pan just a little for easy removal, but you don’t have to do this…
Next, I sifted some cake flour through a mesh strainer into a bowl…
Then I measured one cup of the sifted flour and added it to a separate bowl. I added some baking powder, salt and lemon zest and mixed it all together and set it aside…
Next, I placed some butter and sugar in the mixing bowl of my stand mixer and mixed the two together until the mixture became really creamy…
I added some eggs, vanilla, lemon juice, and pure lemon oil…
You can find Lemon Oil in the cake decorating section of most any store. If you don’t have any, you can use half the amount of real lemon extract, or more if you like it more tart…
I mixed everything together on medium speed for a couple of minutes until the mixture became real light and lemony…
Then I added in the dry ingredients and mixed for about 30j seconds, just long enough to incorporate the flour. It’s important to not over mix…
I poured the batter into my prepared jelly roll pan…
And baked it for about 18 minutes until it was nice and spongy and a toothpick came out clean…
I sprinkled powdered sugar over a fuzz free towel…
And inverted the cake roll onto the towel. I sprinkled a little more powdered sugar over the surface. Okay, I forgot to take a picture here, but I took a sharp knife and trimmed off the hard edges of the cake on all sides…
And rolled the cake up, starting at a short end and keeping it as tight as I could. I set the roll aside to cool while preparing the filling…
For the filling:
I started by beating some heavy whipping cream in a mixing bowl, using the whisk attachment, until stiff peaks formed and I placed it in my refrigerator for a couple of minutes while mixing my remaining ingredients…
Next, I placed some softened cream cheese in a large mixing bowl and whisked it on medium speed until it was nice and creamy and totally free of any lumps. Note: If you are using the tapered bowl of a Kitchen Aid mixer, stop two to three times and go under the bottom of the whisk with a spatula and mix it up. There will usually be some cream cheese on the bottom that has not been mixed well…
I added some powdered sugar, fresh lemon juice, pure lemon oil, and the zest of a lemon…
And mixed everything together really well…
Then I added in the whipped cream, but I did not whisk it in…
I used a spatula to gently fold in the whipped cream…
Next, I gently unrolled the cake roll. If it cracks on top a little, don’t fret…I spread the filling over the cake roll, almost to the edges. Okay…I spread this one a little to close to the edge. Do as I say, not as I do. I rolled it back up and chilled it for a few minutes and…
Voila!!! If you’re a lemon lover, I promise you’re gonna love this recipe!!!
Cindy @ My Country TablePrint
A light, spongy lemony cake roll with a lemony creamy filling made of whipped cream, cream cheese, lemon zest and flavorings.
For the Cake Roll
- 1 cup cake flour, (sift before measuring)
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- Zest of 1 lemon
- 1 stick of butter, softened or slightly melted
- 1 cup sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon oil
- 1 tablespoon fresh lemon juice
- Powdered sugar for towel and cake
For the Filling
- 1 cup heavy whipping cream
- 1 softened package cream cheese, 8 ounce
- 1 cup powdered sugar
- Zest of 1 lemon
- 5 teaspoons fresh lemon juice
- 1/4 teaspoon pure lemon oil
For the Cake Roll
- Preheat oven to 350 degrees.
- Lightly grease a jelly roll pan, 15 1/2″ x 10 1/2″ x 1″. Line the pan with parchment paper. Grease and lightly flour the paper and inside edges of pan.
- Whisk together the flour, sugar, salt, baking powder and lemon zest in a medium bowl and set aside.
- Add the butter and sugar to the bowl of a stand mixer. Beat on medium speed for about one minute until mixture is light and creamy. Add the eggs, vanilla, lemon oil and lemon juice. Mix on medium speed for about two minutes until mixture is very creamy and lemony. Add the dry ingredients and mix for about 30 seconds, just long enough to incorporate the flour. Do not over mix.
- Pour batter into prepared jelly roll pan and bake for approximately 15-18 minutes until cake is spongy on top and a toothpick inserted into the center comes out clean.
- Run a knife around the edges of the cake roll. Invert cake onto a clean fuzz free towel that has been sprinkled generously with powdered sugar. Peel off parchment paper. Using a sharp knife, trim off the hard edges of the cake on all sides. Lightly sprinkle the surface of the cake with more powdered sugar. Starting at a short end, roll the cake up, towel and all into a roll, rolling as tightly as possible. Set the roll aside to cool while making the filling.
For the Filling
- In the bowl of a stand mixer, whip the whipping cream on high speed until stiff peaks form. Transfer to a separate bowl and place in the refrigerator while preparing the remaining filling ingredients.
- Add the cream cheese to the same stand mixer bowl. Beat on medium speed until light and creamy. Make sure cream cheese is free of all lumps. Add the powdered sugar, lemon zest, fresh lemon juice and lemon oil. Mix on medium speed until well combined. Using a spatula, gently fold in the whipped cream.
- Gently unroll the cake roll. Spread the filling over the surface of cake roll, stopping about 1/2″ from the edges of cake. Starting with the short end, gently roll the cake with filling from the towel and into a roll. Sprinkle the roll with powdered sugar.
- Cover roll with plastic wrap and refrigerate long enough to chill the filling. Slice and serve.
- Refrigerate any leftovers.
- The amount of lemon oil and lemon juice can be adjusted to your own taste, depending on how tart you want your lemon roll to be.
- If you don’t have lemon oil, you can substitute pure lemon extract, but note that you will need more lemon extract versus lemon oil. Lemon oil is more potent.
- Serving Size: 8