Description
A delightful dessert with a light, fluffy cake and tangy lemon filling, perfect for Easter celebrations.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper; lightly grease it.
- Beat the eggs and granulated sugar together for 4 to 5 minutes until thick, pale, and doubled in size. Add the vanilla extract and lemon zest, mixing to combine.
- Sift in the all-purpose flour, baking powder, and salt, and gently fold until smooth.
- Spread the batter evenly in the pan and bake for 10 to 12 minutes until it springs back when touched.
- While baking, dust a clean kitchen towel with powdered sugar.
- Invert the cake onto the towel and peel off the parchment paper, rolling the cake with the towel inside. Let it cool completely.
- Whip the heavy cream until soft peaks form, then add lemon curd, powdered sugar, and vanilla extract. Whip until thick and spreadable.
- Unroll the cooled cake, spread the lemon cream evenly, and re-roll tightly without the towel.
- Beat the softened butter with powdered sugar, lemon juice, and lemon zest until creamy. Adjust with cream for smooth spreading if necessary.
- Frost the outside of the roll, creating a rustic texture, and top with piped whipped cream, chocolate shavings, and mini eggs.
- Chill for 30 minutes before serving for neat slices.
Notes
Store wrapped tightly in plastic or in an airtight container in the refrigerator for up to 3 days. Freezing is possible without frosting for up to a month.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon cake, swiss roll, Easter dessert, spring dessert, rolled cake