Velvet Lemon Cream Roll Cake – A Light and Luscious Dessert

This Velvet Lemon Cream Roll Cake is the perfect combination of light, fluffy sponge cake and creamy, tangy lemon filling. Its soft, melt-in-your-mouth texture and refreshing citrus flavor make it a show-stopping dessert for spring gatherings, summer celebrations, or any time you crave something bright and elegant. With its beautiful swirl and delicate sweetness, this roll cake feels indulgent yet perfectly balanced.

Why You’ll Love This Recipe

Light & Airy Texture: Soft sponge cake that rolls beautifully.
Fresh Lemon Flavor: Tangy and refreshing without being overpowering.
Elegant Presentation: A swirl of cream and lemon looks stunning on any dessert table.
Make-Ahead Friendly: Chill it in advance for easy serving.

Ingredients

For the Cake:

• 3 large eggs
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• Powdered sugar (for dusting)

For the Lemon Cream Filling:

• 1 cup light cream cheese, softened
• 2 tbsp unsalted butter, softened
• ¼ cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• ½ cup light whipped topping (or whipped cream)

Optional Garnish:
Fresh lemon slices, zest, or powdered sugar

Instructions

1. Preheat Oven
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

2. Prepare the Cake Batter
In a large bowl, beat eggs and sugar until thick, pale, and doubled in volume (about 3–4 minutes). Add vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into the egg mixture until smooth and fluffy.

3. Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 12–14 minutes, or until the cake springs back when touched.

4. Roll the Cake
While warm, dust a clean towel with powdered sugar. Invert the cake onto the towel, remove the parchment paper, and roll it up gently with the towel inside. Let it cool completely.

5. Make the Lemon Cream Filling
In a bowl, beat cream cheese, butter, powdered sugar, lemon juice, and zest until smooth and creamy. Fold in whipped topping until light and fluffy.

6. Assemble the Roll Cake
Carefully unroll the cooled cake and spread the lemon cream evenly over the surface. Roll it back up gently without the towel.

7. Chill & Serve
Wrap in plastic wrap and chill for at least 1 hour. Dust with powdered sugar before serving for a finishing touch.

Nutritional Information

Calories: 180
Carbohydrates: 22g
Fat: 8g
Protein: 4g
Fiber: 0g

Tips for Success

• Roll While Warm: Prevents cracks and keeps the sponge flexible.
• Use Fresh Lemons: Fresh juice and zest make all the difference in flavor.
• Chill Before Slicing: Ensures clean, smooth slices and firm filling.
• Decorate Simply: A dusting of powdered sugar or a few lemon twists adds elegance.

Why This Recipe Works

The combination of a soft sponge cake and creamy lemon filling creates a dessert that’s both light and luxurious. The bright citrus flavor cuts through the sweetness perfectly, while the soft, velvety texture makes every bite irresistible. It’s a sophisticated treat that looks bakery-perfect but is surprisingly easy to make at home.

Velvet Lemon Cream Roll Cake is a sunshine-filled dessert that’s as beautiful as it is delicious. With its light sponge, tangy lemon cream, and stunning swirl, it’s a perfect centerpiece for any special occasion—or a sweet way to brighten an ordinary day. Refreshing, elegant, and utterly delightful, this roll cake will quickly become a favorite in your dessert collection.