The Perfect Zesty Lemon Cream Roll Cake with Lemon Glaze Recipe

There is something inherently cheerful about the scent of fresh lemons wafting through a kitchen. It feels like capturing a bit of morning sunshine and folding it into a bowl. This Lemon Cream Roll Cake is the culmination of years spent trying to find a dessert that feels both indulgent and impossibly light. For a long time, I shied away from roll cakes, intimidated by the thought of the sponge cracking or the filling oozing out. But once you master the rhythmic process of the roll, it becomes a centerpiece that looks far more difficult than it actually is. This cake is soft, tender, and carries a bright, citrus punch that cuts right through the velvety richness of the cream cheese filling. It is the kind of dessert that makes people stop talking and just enjoy the moment.

Why You’ll Love This

• The texture is a delicate balance of airy sponge and dense, silky cream that melts in your mouth.

• It offers a sophisticated, professional look that makes it the star of any brunch or dinner party without requiring advanced pastry skills.

• The recipe uses real lemon zest and lemon oil, providing a deep, authentic citrus flavor that artificial extracts simply cannot match.

• It is a make-ahead dream, as the flavors actually meld and improve after a few hours in the refrigerator.

One of my favorite memories involving this cake was serving it to my father-in-law, a man who famously “does not do fruit in cake.” He is a staunch advocate for chocolate or nothing. When he saw the bright yellow roll on the table, he took a polite, microscopic slice just to be kind. Ten minutes later, I found him in the kitchen, cutting himself a second, much larger piece. He told me it was the first time a lemon dessert didn’t taste like a cleaning product but rather like a cloud of fresh cream. Since then, it has been his most-requested birthday treat.

What Makes It Special

• Cake Flour: Using cake flour instead of all-purpose ensures a fine, tight crumb that is flexible enough to roll without snapping.

• Pure Lemon Oil: This provides a concentrated, floral citrus note that survives the baking process better than juice alone.

• Cream Cheese and Heavy Cream Duo: Combining these two creates a filling that is stable enough to hold its shape but light enough to feel like whipped clouds.

• The “Towel Method”: This classic technique uses a sugar-dusted cloth to train the cake while it is warm, ensuring a perfect spiral every time.

Making It Happen

The journey begins with your oven preheating to 350 degrees while you prepare your jelly roll pan. Precision matters here, so grease the pan, line it with parchment, and grease that paper again to ensure the cake releases effortlessly. You start by whisking your dry ingredients—the sifted cake flour, baking powder, salt, and zest—until they are perfectly combined. In a separate bowl, you’ll cream together the butter and sugar until they are pale and fluffy. As you add the eggs, vanilla, lemon oil, and juice, the batter will become incredibly fragrant and creamy. A quick 30-second mix of the dry ingredients into the wet is all it takes; over-mixing is the enemy of a spongy cake.

Once the batter is smoothed into the pan, it bakes for a brief 15 to 18 minutes. You are looking for a surface that springs back when touched. While it’s still hot, you’ll perform the most important step: inverting the cake onto a towel generously dusted with powdered sugar. After peeling away the parchment and trimming any crisp edges, you roll the warm cake tightly inside the towel. This “memory roll” is what prevents cracking later.

As the cake cools, you’ll whip the heavy cream into stiff peaks and set it aside. In another bowl, the cream cheese is beaten until smooth before being joined by powdered sugar, more lemon zest, juice, and oil. The final touch is folding that whipped cream into the lemon-cheese mixture, creating a thick, luscious filling. Once the cake is cool, you gently unroll it, spread the cream to the edges, and roll it back up. A final dusting of powdered sugar or a quick lemon glaze completes the transformation.

You Must Know

• Temperature is everything; make sure your cream cheese is truly softened to avoid lumps, but your heavy cream must be ice-cold to whip properly.

• Don’t wait for the cake to cool before the first roll; if the cake loses its heat before you roll it in the towel, it will likely crack when you try to fill it.

• Measure your flour after sifting, not before, to ensure the cake remains light and airy rather than dense and heavy.

Serving Ideas

This cake is beautiful on its own, but it pairs wonderfully with a pile of macerated blueberries or raspberries on the side. If you are serving this for a mid-afternoon tea, a bright Earl Grey or a Darjeeling provides a lovely tanic contrast to the sweetness. For a more celebratory feel, a chilled glass of Prosecco or a dry Riesling highlights the citrus notes beautifully.

Make It Different

If you want to change things up, try swapping the lemon for lime or orange for a different citrus profile. For those who want an extra layer of texture, a thin layer of lemon curd spread on the cake before the cream filling adds a tart “pop.” To make it a bit more decadent, you can replace the powdered sugar dusting with a thick lemon glaze made of powdered sugar and a few drops of lemon juice.

Storage and Reheating

This cake should always be kept in the refrigerator due to the dairy-heavy filling. Wrap it tightly in plastic wrap to prevent it from absorbing any fridge odors. It will stay fresh and delicious for up to three days. This is a cold dessert, so there is no need to reheat it; in fact, it is often better on the second day once the filling has fully set.

Success Tips

When you are ready to serve, use a sharp serrated knife and wipe the blade clean with a warm, damp cloth between every slice. This ensures that the beautiful white and yellow spiral remains distinct and smudge-free. Also, when spreading the filling, leave about a half-inch border at the edges; as you roll, the filling will naturally push toward the ends, and this prevents it from spilling out.

Frequently Asked Questions

Can I use all-purpose flour if I don’t have cake flour?

While cake flour is preferred for the best texture, you can make a substitute by removing two tablespoons of all-purpose flour from a one-cup measure and replacing them with two tablespoons of cornstarch. Sift them together several times.

Why did my cake crack even though I rolled it in a towel?

Cracking usually happens if the cake was overbaked and became too dry, or if it wasn’t rolled while it was still very warm. Make sure to set a timer and check the cake at the 15-minute mark.

Can I freeze this cake?

Yes, you can freeze the finished roll. Wrap it in plastic wrap and then a layer of foil. Thaw it in the refrigerator overnight before serving. The texture of the cream may change slightly, but it will still be delicious.

How do I get the zest off without the bitter white part?

Use a microplane or a fine grater and only take the very top yellow layer of the skin. Once you see the white pith, rotate the lemon. The pith is where the bitterness lives.

What if I don’t have a stand mixer?

An electric hand mixer works perfectly fine for both the cake batter and the whipped filling. It might just take an extra minute or two of arm work.

Lemon Cream Roll Cake

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes (plus cooling time)

Servings: 10-12 slices

Category: Dessert

Difficulty: Intermediate

Cuisine: American

Yield: 1 Roll Cake

Equipment: 15 1/2″ x 10 1/2″ x 1″ jelly roll pan, parchment paper, stand mixer or hand mixer, clean lint-free kitchen towel.

Ingredients

CAKE ROLL

• 1 cup cake flour (sifted before measuring)

• 1/4 teaspoon salt

• 1 1/2 teaspoons baking powder

• Zest of 1 lemon

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup sugar

• 4 large eggs

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure lemon oil or extract

• 1 tablespoon fresh lemon juice

• Powdered sugar (for towel and finishing)

FILLING

• 1 cup heavy whipping cream

• 8 ounces cream cheese, softened

• 1 cup powdered sugar

• Zest of 1 lemon

• 5 teaspoons fresh lemon juice

• 1/4 teaspoon pure lemon oil (or extract)

Instructions

CAKE ROLL

Preheat your oven to 350 degrees. Lightly grease your jelly roll pan and line it with parchment paper. Grease and lightly flour the paper and the inside edges of the pan to ensure no sticking occurs.

In a medium bowl, whisk together the sifted cake flour, salt, baking powder, and lemon zest. Set this aside.

Using a stand mixer, beat the softened butter and sugar on medium speed for about one minute until the mixture is light and creamy. Add the eggs, vanilla, lemon oil, and lemon juice. Mix on medium speed for two minutes until the consistency is very creamy.

Add the dry ingredients to the wet mixture and mix for only about 30 seconds. You want the flour to be just incorporated; avoid over-mixing to keep the cake tender.

Pour the batter into the prepared pan and bake for 15 to 18 minutes. The cake is done when the top feels spongy and a toothpick comes out clean.

Run a knife around the edges to loosen the cake. Invert the cake onto a clean, lint-free towel that has been generously sprinkled with powdered sugar. Peel off the parchment paper carefully. Trim off any hard edges with a sharp knife.

Sprinkle the surface with more powdered sugar. Starting at the short end, roll the cake and the towel together as tightly as possible. Set it aside to cool completely.

FILLING

In a chilled bowl, whip the heavy cream on high speed until stiff peaks form. Move the whipped cream to a separate bowl and keep it in the refrigerator.

In the mixer bowl, beat the softened cream cheese until it is smooth and free of lumps. Add the powdered sugar, lemon zest, juice, and lemon oil. Mix on medium speed until well combined.

Using a spatula, gently fold the chilled whipped cream into the cream cheese mixture until no streaks remain.

Gently unroll the cooled cake. Spread the filling evenly over the surface, leaving a 1/2-inch border. Roll the cake back up (without the towel this time). Sprinkle with powdered sugar or a simple lemon glaze. Wrap in plastic wrap and refrigerate until chilled and set before slicing.

Nutrition

(Estimated per serving)

Calories: 320 | Fat: 22g | Carbohydrates: 28g | Protein: 4g | Sugar: 19g