Why did my rolled cake crack?

It may have cooled too long before rolling. Always roll the sponge cake while it’s still warm and flexible.

What’s the difference between a Lemon Cream Roll and a Lemon Cake Roll?

They’re similar, but the “Cream Roll” version includes a rich cream cheese filling and whipped cream frosting .

Can I make this with store-bought lemon curd?

Absolutely! A good lemon curd shortcut saves time and adds brightness.

How do I get a stable whipped cream frosting?

Use chilled cream, cold bowl, and beat until stiff peaks — not overmixed.

Can I use another pan?

A true jelly roll pan is ideal for even thickness and easy rolling.

Is this dessert freezer-friendly?

Yes, wrap tightly and freeze for up to 3 months. Thaw overnight before serving.

5-Step Lemon Cream Roll Recipe – Bright, Easy & Creamy Spring Dessert

Ingredients

For the Sponge Cake:

Eggs – 4 large (room temperature)

Granulated sugar – 3/4 cup

Vegetable oil – 1 tbsp

Lemon juice – 2 tbsp

Lemon zest – 1 tbsp

All-purpose flour – 3/4 cup

Baking powder – 1 tsp

Salt – 1/4 tsp

Powdered sugar – 1/3 cup (for rolling)

For the Lemon Cream Filling:

Cream cheese – 3 oz, softened

Butter – 1 oz, softened

Powdered sugar – 1/2 cup (plus more for dusting)

Lemon juice – 2 tbsp

Lemon zest – 1 tbsp

Heavy whipping cream – 1 cup, cold

Lemon curd – 2 tbsp (optional)

Optional Garnish:

Powdered sugar

Fresh lemon slices or berries

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Instructions

1. Preheat the oven to 375°F (190°C). Line an 11×17-inch jelly roll pan with parchment paper and grease lightly.

2. In a stand mixer, beat eggs, lemon juice, and lemon zest for 4–5 minutes until pale and foamy. Gradually add sugar in three additions.

3. Whisk together flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture.

4. Add oil and fold just until smooth. Spread batter evenly in prepared pan.

5. Bake 10–12 minutes until lightly golden and springy to touch.

6. Lay a clean towel on the counter, dust with powdered sugar, and immediately invert the cake onto it. Peel off parchment and roll the cake with the towel. Let cool completely (1–2 hours).

7. Beat cream cheese, butter, and powdered sugar until smooth. Add lemon juice, zest, and lemon curd. Gradually whip in cold cream until stiff peaks form.

8. Unroll cooled cake, spread filling evenly, and reroll without the towel. Wrap in plastic and chill 1 hour.

9. Dust with powdered sugar, garnish with lemon slices or berries, and serve.

Notes

Roll the cake while warm to prevent cracks.

Use organic lemons for bright flavor and color.

Chill the cake before slicing for perfect swirls.

Author: Tiramisu Cake
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 19g
Sodium: 90mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.3g
Protein: 4g
Cholesterol: 85mg