Lemon Easter Swiss Roll Cake

The Lemon Easter Swiss Roll Cake is a delightful dessert that captures the spirit of spring and Easter celebrations. With its light, fluffy cake and tangy lemon filling, this treat is perfect for family gatherings or simply to brighten your day. The vibrant color and flavor make it a charming centerpiece for any festive table.

Why Make This Recipe

This cake is not just visually pleasing; it is also incredibly delicious. The combination of fresh lemon flavor and whipped cream filling gives a refreshing taste that everyone will love. It’s a fun recipe to try, especially if you want to impress your friends and family. Plus, it’s a lovely way to celebrate the Easter holiday!

How to Make Lemon Easter Swiss Roll Cake

Ingredients

4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
Zest of 1 lemon
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Powdered sugar (for dusting towel)
1 cup heavy whipping cream
1/2 cup lemon curd
2 tbsp powdered sugar
1/2 tsp vanilla extract
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
1–2 tbsp heavy cream (if needed)
Sweetened whipped cream (for decoration)
Chocolate shavings or curls (for decoration)
Speckled mini candy eggs in pastel colors (for decoration)

Directions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs and granulated sugar together for 4 to 5 minutes until the mixture is thick, pale, and doubled in size. Add the vanilla extract and lemon zest, then mix to combine.
Sift in the all-purpose flour, baking powder, and salt. Gently fold the mixture with a spatula until it is smooth and well combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 10 to 12 minutes until the cake springs back when touched.
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper and gently roll the cake from the short end with the towel inside. Let it cool completely in this rolled shape.
To make the filling, whip the heavy cream until soft peaks form. Then add the lemon curd, powdered sugar, and vanilla extract. Continue whipping until it is thick and spreadable.
Unroll the cooled cake gently and spread the lemon cream evenly over the surface. Re-roll the cake tightly without the towel.
For the frosting, beat the softened butter with powdered sugar, lemon juice, and lemon zest until creamy. If needed, add a bit of cream for smooth spreading.
Frost the outside of the roll with a spatula or spoon to create a rustic texture. Top with piped whipped cream along the center. Add a nest of chocolate shavings and nestle the speckled mini eggs into the center.
Chill the cake for 30 minutes before serving to allow the frosting and filling to set neatly.
For clean slices, use a serrated knife and wipe between cuts.

How to Serve Lemon Easter Swiss Roll Cake

Serve your Lemon Easter Swiss Roll Cake chilled or at room temperature. It looks beautiful on a platter or cake stand and is perfect for slicing into individual pieces. You can also add a dollop of whipped cream on the side for extra indulgence.

How to Store Lemon Easter Swiss Roll Cake

To store your Lemon Easter Swiss Roll Cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3 days. If you need to store it for longer, consider freezing it without the frosting for up to a month. Thaw in the refrigerator before serving.

Tips to Make Lemon Easter Swiss Roll Cake

Make sure your eggs are at room temperature before you start. This helps them whip up better.
Be gentle when folding in the flour to keep the cake light and airy.
If your cake cracks while rolling, don’t worry! A little frosting can cover it up when you frost the cake.
Use fresh lemon juice and zest for the best flavor.

Variation

For a twist on this classic recipe, you can try adding fresh berries into the lemon cream filling. Raspberries or strawberries would work wonderfully for a burst of flavor and color.

FAQs

1. Can I use store-bought lemon curd?
Yes, using store-bought lemon curd saves time and still tastes great.

2. What if my cake cracks while rolling?
If your cake cracks, gently patch it with frosting before serving. It will still taste delicious!

3. Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance and store it in the refrigerator. Just frost it before serving.

4. How do I make sure my cake doesn’t stick to the pan?
Make sure to line the pan with parchment paper and grease it lightly to prevent sticking.

5. Can I substitute the heavy cream?
If you want a lighter option, you can use whipped topping instead of heavy cream for the filling.