Description
A delightful dessert that combines light, fluffy cake with a zesty lemon filling, perfect for any occasion.
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 granulated sugar, beating until light and fluffy. Stir in the vanilla extract.
- Sift together the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture until just combined. Pour into the prepared pan and spread evenly.
- Bake for 12-15 minutes or until the cake springs back when lightly touched. Lay out a clean kitchen towel and dust it with powdered sugar.
- Invert the cake onto the sugared towel and carefully peel off the parchment paper. Roll the cake up in the towel from the short end and allow it to cool completely.
- In a bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract until stiff peaks form.
- Unroll the cooled cake and spread the lemon cream evenly over the surface. Roll the cake back up and place it on a serving platter. Dust the top with additional powdered sugar.
- Slice and serve, enjoying the refreshing lemon flavor!
Notes
Ensure eggs are at room temperature for better whipping. Adjust lemon flavor to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keywords: Lemon, Swiss Roll, Dessert, Cake, Citrus