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Easy Lemon Cream Roll Cake

Easy Lemon Cream Roll Cake – Light and Delicious

A light and fluffy lemon sponge filled with creamy lemon whipped filling, then finished with powdered sugar and fresh lemon zest. This easy lemon roll cake is bright, refreshing, and perfect for spring, summer, brunch, or special occasions.
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Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 37 minutes
Servings 10 Slices

Ingredients
  

For the Lemon Sponge

  • 4 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Lemon Cream Filling

  • 1 cup heavy whipping cream cold
  • ½ cup cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon lemon zest

For Finishing

  • 1 tablespoon powdered sugar
  • 1 teaspoon lemon zest optional for garnish

Instructions
 

  • Prepare the Pan: Preheat the oven and line a jelly roll pan with parchment paper. Lightly grease the parchment to make removing the sponge easier.
  • Whip the Eggs and Sugar: Beat the eggs and granulated sugar until pale, thick, and fluffy. Gently mix in the fresh lemon juice, lemon zest, and vanilla extract.
  • Add the Dry Ingredients: Whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Do not overmix.
  • Bake the Sponge: Spread the batter evenly into the prepared pan. Bake until the sponge is lightly golden and springs back when gently touched.
  • Roll the Warm Cake: Turn the warm cake onto parchment paper or a clean kitchen towel dusted with powdered sugar. Carefully remove the baking parchment and gently roll the cake from one short end. Allow it to cool completely.
  • Make the Lemon Cream: Beat the heavy whipping cream, cream cheese, and powdered sugar until smooth, fluffy, and thick enough to spread. Fold in or mix with fresh lemon zest.
  • Fill the Sponge: Carefully unroll the cooled sponge. Spread the lemon cream evenly over the cake, leaving a small border around the edges.
  • Roll the Cake: Gently roll the sponge back up from the same short end. Use the parchment to help guide the cake into a neat spiral without pressing too firmly.
  • Chill and Serve: Wrap the finished cake and refrigerate until the filling is firm. Before serving, dust with powdered sugar and garnish with fresh lemon zest if desired. Slice and serve chilled or slightly cool.

Notes

 
  • Use fresh lemon juice and zest for the brightest lemon flavor.
  • Make sure the eggs are at room temperature so they whip up light and fluffy.
  • Avoid overbaking the sponge, as a dry cake is more likely to crack when rolled.
  • Roll the sponge while it is still warm to help it develop its shape.
  • Allow the cake to cool completely before adding the lemon cream filling.
  • Chill the finished roll before slicing for cleaner, more attractive pieces.
  • Store leftovers covered in the refrigerator and enjoy within 2–3 days.
  • The cake can be frozen tightly wrapped for up to 1 month. Thaw overnight in the refrigerator.
  • Do not reheat this dessert because the whipped cream filling can soften or melt.
 

Nutrition Facts

 
  • Calories: 295 kcal
  • Total Fat: 17 g
  • Saturated Fat: 9 g
  • Cholesterol: 115 mg
  • Sodium: 145 mg
  • Total Carbohydrates: 32 g
  • Dietary Fiber: 1 g
  • Total Sugars: 21 g
  • Protein: 6 g
  • Vitamin A: 12%
  • Vitamin C: 5%
  • Calcium: 4%
  • Iron: 6%
Nutrition values are estimates and may vary depending on the brands and exact ingredients used.