Description
A light and fluffy cake filled with creamy lemon goodness, perfect for any occasion.
Ingredients
Scale
- 4 eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Powdered sugar (for dusting)
- 1 cup heavy cream
- 1/4 cup powdered sugar (for filling)
- 1 teaspoon lemon extract
- Zest of 1 lemon (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale, then stir in vanilla extract.
- Sift flour and baking powder, gently fold it into the egg mixture, then add lemon zest and juice.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until the cake springs back when touched.
- While baking, sprinkle a towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll the cake with the towel from the short end. Let cool completely.
- For the filling, whip heavy cream in a chilled bowl until soft peaks form, then add powdered sugar, lemon extract, and zest, whipping to stiff peaks.
- Unroll the cooled cake, spread the whipped cream evenly, and roll it back up without the towel. Wrap it in plastic wrap and chill for at least 1 hour to set.
- Dust with powdered sugar before slicing and serving.
Notes
Chill the whipped cream filling well for better consistency. You can replace lemon with other citrus fruits for variation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: cake, dessert, lemon, roll cake, baking