Luscious Lemon Cream Roll Cake with Lemon Glaze Recipe: A Ray of Sunshine on a Plate

If the color yellow could taste like joy, it would taste exactly like this Luscious Lemon Cream Roll Cake with Lemon Glaze Recipe.

There are certain recipes that anchor a moment, and for me, this lemon roll cake is pure, unadulterated spring—even when it’s grey outside. My grandmother, bless her efficient heart, had a simple cake recipe she’d pull out for Sunday lunches, always dusted with a snowdrift of powdered sugar. It was lovely, but it lacked zing. A few years ago, searching for that missing brightness, I decided to take her classic roll cake architecture and infuse it with aggressive, glorious citrus.

The result is a cake that is deceptively simple yet utterly stunning. It starts with a tender, spongy cake that smells like a lemon grove while it’s baking. Then comes the filling: a cloud of whipped cream gently folded with tangy, luscious lemon curd. It’s light, creamy, and the perfect contrast to the cake’s sweetness. Finally, the bright, zesty glaze cascades down the sides, cementing this as a dessert that demands a second slice. This isn’t just cake; it’s a mood lifter, a palate cleanser, and a showstopper rolled into one perfect spiral.

Why You’ll Love This Luscious Lemon Roll Cake

• Ultimate Brightness: The triple-hit of lemon—zest in the cake, curd in the filling, and juice in the glaze—delivers an invigorating, non-cloyingly sweet flavor.

• The Texture Play: You get the airy, springy sponge of the cake paired with the silky, cool cream filling for a truly satisfying mouthfeel.

• Showstopper Status: Cutting into that perfectly spiraled lemon cream roll cake makes you feel instantly like a baking hero. It’s elegant without the fuss.

• Perfectly Balanced: It hits that sweet spot between decadent dessert and light, refreshing treat. You won’t feel weighed down, just happy.

A Picky Eater’s Seal of Approval

The true test of any citrus dessert is my brother-in-law. He generally considers any food that isn’t chocolate-based or savory to be a waste of time. When I first served this at a family gathering, I watched him carefully inspect his slice of the luscious lemon cream roll cake. He took a bite, paused, and then, without saying a word, pushed his plate toward me for a larger second slice. The man who treats all baked goods with suspicion declared it “surprisingly excellent.” If this bright, tangy cake can win over a staunch chocolate loyalist, it can win over anyone.

What Makes It Special

This Lemon Cream Roll Cake relies on a few key components to achieve its perfect texture and flavor.

• Room Temperature Eggs: They incorporate more air and volume when beaten with sugar, which is crucial for achieving that signature light, ethereal sponge cake texture.

• Aggressive Lemon Zest: Using the zest of two whole lemons (and more for garnish) ensures that the essential oil provides a deep, aromatic flavor in the cake that holds up beautifully.

• Sifted Flour: A seemingly small step, but sifting the flour and baking powder prevents pockets of unmixed ingredients and guarantees a uniform, tender crumb.

• Lemon Curd: This is the secret weapon. It provides a potent, sophisticated tanginess and a creamy stability to the whipped cream filling.

Making It Happen

The Cake (Aka “How to Roll Without Crying”)

Step 1: Preheat Oven to 350°F

Or as I call it, “preheat your hopes and dreams.” Prepare a 10×15” jelly roll pan by lining it with parchment paper, leaving an overhang on the short sides—this is your safety net!

Step 2: Whip Eggs & Sugar

In a large bowl, beat the room temperature eggs and sugar for about 5 minutes until the mixture is pale yellow, thick, and dramatically ribbony. This means when you lift the whisk, the mixture falls slowly back onto itself, holding a shape for a moment. This volume gives your cake its magnificent spring.

Step 3: Add Zest & Vanilla

Gently fold in your fragrant lemon zest and vanilla. Inhale deeply. Ah, yes. Citrus-induced euphoria.

Step 4: Dry Ingredients

Sift the flour, baking powder, and salt directly into the egg mixture. Fold gently, using a large spatula to cut down the center and sweep up the bottom, being careful not to deflate the beautiful volume you created. This is a delicate process, like you’re handling a soap opera star’s ego.

Step 5: Bake

Pour the batter into the prepared pan and gently smooth the top. Bake for 12–15 minutes until the cake is a beautiful golden color and springs back lightly when you touch the center (like your therapist’s stress ball).

Step 6: The Roll™

While the cake is still piping hot, dust a clean kitchen towel generously with powdered sugar. Flip the hot cake onto the towel, peel off the parchment paper, and immediately roll it up tightly with the towel inside. Let it cool completely—this allows the cake to “set” its rolled shape, preventing cracks later when it’s filled. This is where the magic (or trauma) happens.

The Filling (Aka “Lemon Cream Therapy”)

In a clean bowl, whip the heavy cream and powdered sugar until it holds peaks stiffer than your opinions on pineapple pizza. Then, gently fold in the bright, tangy lemon curd until just combined. Do not overmix, or it will lose its luxurious texture.

Unroll the cooled cake, spread the luscious lemon cream filling evenly across the surface, and re-roll it tightly (without the towel this time). Pretend you’re a sushi chef. Refrigerate for at least 1 hour to allow the filling to firm up.

The Glaze (Lemon’s Final Boss)

Mix the powdered sugar and fresh lemon juice until you have a smooth, drizzle-able consistency. Drizzle the glaze over the cake like you’re Jackson Pollock at a brunch party. Top with extra zest for that final bit of citrusy zhoosh. Bask in the glow of your perfect Lemon Glaze Roll Cake.

You Must Know: Tips for a Flawless Roll Cake

• Don’t Fear the Heat: You must roll the cake while it’s hot! The heat keeps the cake pliable and prevents major cracking when it sets.

• The Towel is Key: The towel prevents the hot cake from sticking to itself and maintains the spiral shape as it cools. Don’t skip the powdered sugar dusting, as it prevents sticking to the towel.

• Gentle Folding: When mixing in the dry ingredients, switch from your electric mixer to a spatula and fold slowly. Losing air in this stage leads to a dense, tough cake.

• Room Temp Eggs: Truly, this is non-negotiable for max volume. If you forget, submerge them in warm water for 5 minutes.

Serving Ideas

This Luscious Lemon Cream Roll Cake is perfect on its own, but you can elevate the experience with:

• A simple berry compote: The sweetness and tartness of raspberries or blueberries offer a gorgeous contrast to the lemon.

• A dusting of fresh mint: A little visual pop of green and a fresh herbal counterpoint.

• Drink Pairing: Serve with a cup of strong black tea (Earl Grey works beautifully) or a dry Prosecco or sparkling wine for a sophisticated brunch dessert.

Make It Different: Customization Ideas

• Dietary Swap (Gluten-Free): Replace the all-purpose flour with a high-quality 1:1 gluten-free baking blend. The structure of the roll cake holds up surprisingly well.

• Lime Flavor: Swap all the lemon components (zest, curd, juice) for lime. You’ll get a slightly sweeter, more tropical flavor profile.

• Adding Crunch: Sprinkle 1/4 cup of finely chopped toasted pistachios or almonds over the cream filling before re-rolling for a pleasant textural surprise.

• Cream Cheese Filling: For a richer filling, replace half of the whipped cream with softened cream cheese, beating it with the powdered sugar before folding in the lemon curd.

Recipe Tips: Storage and Success

Storage

Store the assembled Lemon Cream Roll Cake tightly wrapped in the refrigerator for up to 3 days. The cake itself will remain tender, and the filling will stay fresh and set. Freezing is not recommended as the filling can weep upon thawing, affecting the texture.

Success Tips

• Ribbon Stage: Ensure your eggs and sugar truly reach the ribbon stage (thick, pale, and holds a ribbon for a few seconds when drizzled) for the airiest sponge.

• Don’t Overbake: An overbaked cake will be dry and brittle, almost guaranteeing cracks when you roll it. It should be just golden and springy.

• The Glaze Consistency: If your glaze is too thick, add more lemon juice a teaspoon at a time. If it’s too thin, sift in more powdered sugar. It should be thick enough to hold a dramatic drip, but thin enough to spread easily.

Frequently Asked Questions (FAQ)

Q: My cake cracked when I unrolled it! What happened?

A: This is the most common issue! It means the cake cooled completely before you rolled it, or it was overbaked. Remember, the cake must be rolled immediately after coming out of the oven while it’s still hot and pliable to train it into the spiral shape.

Q: Can I use bottled lemon juice for the glaze?

A: You can, but please don’t! Fresh lemon juice provides a much brighter, cleaner, and more robust flavor. The zest of a fresh lemon also contains essential oils crucial for the cake’s aroma and taste.

Q: How do I know when the eggs and sugar are at the “ribbon stage”?

A: When you lift the whisk or beaters, the mixture should fall back into the bowl in a trail (a “ribbon”) that stays on the surface for about 3 to 5 seconds before dissolving back into the batter. This is your sign that enough air has been incorporated.

Q: What if I don’t have a jelly roll pan?

A: You can use any rimmed baking sheet that is close to the 10×15-inch size, such as a half-sheet pan. Just be aware that a larger pan will result in a thinner cake and potentially a shorter baking time, so watch it closely!

Q: Can I make the filling ahead of time?

A: You can mix the lemon curd and whipped cream up to an hour ahead and keep it chilled. However, the cake itself is best filled on the day of serving to maintain the best cake texture.

Ingredients

For the Cake:

• 4 eggs (room temp, because cold eggs are mood killers)

• ¾ cup sugar (plus extra for whispering sweet nothings to your pan)

• Zest of 2 lemons (channel your inner lumberjack and zest aggressively)

• 1 tsp vanilla extract (the “vanilla” is silent but judges you)

• ⅔ cup flour (sifted, unless you enjoy lumpy surprises)

• 1 tsp baking powder (for that lift we all pretend we have in 2024)

• ¼ tsp salt (to balance the existential sweetness)

For the Filling:

• 1 cup heavy cream (whipped to stiff peaks, like your resolve at 7 a.m.)

• ½ cup lemon curd (store-bought or homemade—no one’s checking your receipts)

• ¼ cup powdered sugar (for sweetness and Instagram aesthetics)

For the Glaze:

• 1 cup powdered sugar (the more you add, the more glam the drip)

• 2-3 tbsp fresh lemon juice (strained, because pulp is the devil’s confetti)

• Extra zest (for zhooshing)