Looking for an easy and impressive spring dessert? This Lemon Roll Cake is light, refreshing and simple to make. Impress your friends and family with this show-stopping dessert this spring!
Servings: 1 sheet cake
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 60 minutes
- 4 eggs, at room temperature
- ¾ cup granulated sugar
- 3 tablespoons vegetable oil
- 2 tablespoons milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 2-3 dashes lemon oil, or 1/2 teaspoon lemon extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/8 cup confectioner’s sugar
- 1 cup Lemon Curd
Whipping Cream + Topping
- 3/4 cup whipping cream
- 1 tablespoon sugar
- Long lemon zest curls from one lemon (optional)
- Edible flowers (optional)
Preheat oven to 350 degrees F. Line a 13 x 8 x 1 inch sheet pan with parchment paper and lightly grease the top of the parchment with a bit of vegetable oil. Set aside.
Use an electric mixer to beat eggs on high for 3 minutes until they turn a pale yellow in color and have doubled in volume. Continue to beat the eggs and add in the sugar 1/4 cup at a time, incorporating the sugar thoroughly after each addition. Once all the sugar has been incorporated, add the oil, milk, cider vinegar, vanilla and lemon oil/extract. You can omit the lemon oil/extract if you wish to have a traditional vanilla roll cake- this is also delicious! Continue to beat the mixture for a minute until everything is combined.
Place a fine mesh sifter over the egg mixture and add the flour, baking powder, and salt. Sift the ingredients over the egg mixture and combine using the mixer for 15 seconds or so. Finish incorporating the flour by folding the batter with a rubber spatula until you do not see any streaks of flour in the batter. It should still be light and airy.
Carefully pour batter into the pan. Use the spatula to spread the batter evenly in the pan.
Place the cake in the over and bake for 10-12 minutes or until it springs back when touched. The cake should be slightly golden brown in colour on top.
Lay a clean tea towel on the counter and lightly dust with 1/8 cup of confectioners sugar. This will prevent the cake from sticking to the tea towel.
Remove the cake from the oven and let the pan cool on the counter for two minutes. Once the pan has slightly cooled and the cake is still hot, invert the cake onto the sugar-dusted tea towel. Carefully peel off the parchment paper. Beginning at the short end of the cake, roll the cake up in the tea towel. The cake should be rolled semi-tightly so that it is not floppy when you unroll it. Finish by placing the cake seam side down on a cooling rack and let it cool completely.
To fill the cake, begin by unrolling the cake from the tea towel so that it lays mostly flat on the counter. Spoon ~1 cup of the Lemon Curd (or whatever filling you like- you can use whipped cream, jam, etc.) and spread it out evenly across the cake. Roll the cake back up into a tight roll and clean up any filling that may have squished out.
Finish the cake by lightly trimming the ends of the cake (so that you can clearly see the filling). Dust the cake with a bit more confectioner’s sugar and top off with whipped cream and lemon zest! Enjoy!