Easy Lemon Roll Cake (Bakery-Style Recipe)
Soft sponge, zesty lemon flavor, and a creamy swirl—this Lemon Roll Cake is light, refreshing, and perfect for spring or summer gatherings.
Equipment
- Large mixing bowls
- Electric hand mixer or stand mixer
- Electric hand mixer or stand mixer
- Measuring cups & spoons
- 15x10-inch jelly roll pan (or baking sheet with rim)
- Parchment paper
- Kitchen towel (for rolling)
- Spatula
- Wire cooling rack
- Sifter (for flour & powdered sugar)
Ingredients
For the Sponge Cake
- 4 large eggs room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ cup milk
- Zest of 1 lemon
For the Lemon Cream Filling
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 2 tbsp lemon juice fresh
- 1 tsp lemon zest
Optional Decoration
- Powdered sugar for dusting
- Thin lemon slices or zest curls
Instructions
Step 1: Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.
Step 2: Make the Sponge
- Beat eggs and sugar with mixer on high speed for 4–5 minutes, until pale and fluffy.
- Add vanilla and lemon zest.
- Sift in flour + baking powder gradually.
- Gently fold with a spatula.
- Stir in warm milk until smooth.
- Spread evenly into prepared pan.
Step 3: Bake
- Bake for 12–15 minutes or until the cake springs back when lightly touched.
- Do not overbake—the sponge should stay soft.
Step 4: Roll the Cake
- While hot, dust a clean kitchen towel with powdered sugar.
- Invert cake onto towel, peel off parchment, then roll with the towel inside.
- Let cool completely (rolled up).
Step 5: Make the Lemon Cream
- Beat heavy cream, powdered sugar, lemon juice, and zest until stiff peaks form.
Step 6: Fill & Roll Again
- Carefully unroll cooled sponge.
- Spread lemon cream evenly, leaving a ½-inch border.
- Roll back tightly without towel.
Step 7: Finish & Serve
- Dust with powdered sugar or decorate with lemon slices.
- Slice into 8–10 servings and enjoy!