Description
A delightful dessert combining light, fluffy cake with creamy lemon filling for a perfect balance of sweetness and tanginess.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon lemon extract
Instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a large mixing bowl, beat the eggs until thick and lemon-colored. Gradually add the sugar, beating until light and fluffy. Stir in the vanilla.
- Sift the flour, baking powder, and salt together. Gradually fold into the egg mixture until just combined. Pour the batter into the prepared pan, spreading it evenly.
- Bake for 12-15 minutes until the cake springs back when touched. Dust a kitchen towel with powdered sugar for cooling.
- Invert the cake onto the sugared towel, peel off the parchment, and roll up from the short end. Allow to cool.
- In another bowl, whip the heavy cream, powdered sugar, lemon juice, zest, and extract until stiff peaks form.
- Once cooled, unroll the cake, spread the lemon cream, roll it up again (without the towel), and place on a platter. Dust with powdered sugar.
- Slice and serve with fresh berries or ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month. Thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: swiss roll, lemon dessert, cake roll, lemon cream, dessert recipes