Description
A delightful dessert combining zesty lemon and nutty almond flavors, rolled with a creamy filling, perfect for special occasions.
Ingredients
Scale
- 3 large eggs
- 100g (1/2 cup) granulated sugar
- Zest of 1 lemon
- 1/2 teaspoon almond extract
- 75g (2/3 cup) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
- 150g (1 cup) powdered sugar
- 115g (1/2 cup) unsalted butter, softened
- 2 tablespoons limoncello liqueur
- Zest of 1 lemon
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes.
- Stir in the lemon zest and almond extract.
- Sift together the flour, baking powder, and salt. Gradually fold this mixture into the egg mixture until just combined.
- Pour the batter into the prepared pan and bake for 10-12 minutes.
- Dust a kitchen towel with powdered sugar. Flip the cake onto the towel and peel away the parchment paper.
- Roll the cake up with the towel and let it cool.
- For the filling, beat the powdered sugar and softened butter until smooth. Then, add the limoncello, lemon zest, and lemon juice.
- Once the cake has cooled, unroll it and spread the filling evenly on top.
- Re-roll the cake without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Before serving, dust with powdered sugar.
Notes
Wrap the cake tightly in plastic wrap and store in the refrigerator for up to 3 days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cake roll, dessert, limoncello, almond, lemon