Lemon Cream Roll Cake with Lemon Glaze

Ingredients:

For the Cake Roll:

3 large eggs

3/4 cup granulated sugar

1 tablespoon lemon zest (from 1 lemon)

1/4 cup fresh lemon juice

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar (for dusting towel and rolling)

For the Lemon Cream Filling:

1 cup heavy whipping cream, cold

4 ounces cream cheese, softened

1/2 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

For the Lemon Glaze:

1 cup powdered sugar

1–2 tablespoons fresh lemon juice (adjust for desired consistency)

1/2 teaspoon lemon zest (optional)

Directions:

Preheat and Prepare Pan:

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Set aside a clean kitchen towel and dust it generously with powdered sugar.

Make the Cake Batter:

In a large bowl, beat the eggs with an electric mixer for 3–4 minutes until pale and thick. Gradually add the sugar and continue beating. Mix in lemon zest and juice. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture just until combined.

Bake the Cake:

Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes or until the cake springs back when touched.

Roll the Cake:

Immediately loosen the edges and turn the cake out onto the prepared sugared towel. Carefully peel off the parchment paper. Starting from the short end, roll the warm cake up with the towel. Let it cool completely, rolled up, on a wire rack.

Prepare the Lemon Cream Filling:

In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, and zest, and mix until well combined. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the lemon cream mixture.

Fill the Cake:

Once the cake is fully cooled, unroll it carefully. Spread the lemon cream filling evenly over the surface. Gently re-roll the cake (without the towel) and place seam side down on a serving platter. Refrigerate for at least 30 minutes to firm up.

Make the Lemon Glaze:

In a small bowl, whisk together powdered sugar, lemon juice, and zest (if using) until smooth and pourable. Adjust with more juice or sugar to get the right consistency.

Glaze and Serve:

Drizzle the glaze over the chilled cake roll. Let set for a few minutes, then slice and serve for a sweet, citrusy delight!

Nutritional Information:

Prep Time: 25 minutes | Cooking Time: 12 minutes | Chill Time: 30 minutes | Total Time: 1 hour 7 minutes