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Crazy for Crust

Apr 06

Lemon Cake Roll

You all knew it was coming, right? This should be no surprise?

I have been super addicted to lemon. I love cake rolls. The result? A Lemon Cake Roll!

It's a lemon cake filled with lemon whipped cream. The perfect Lemon Cake Roll!

I love my job. My job is super fun. I get to make cookies and cake rolls for lunch. I get paid to make dessert and ramble onto y’all every day. It’s pretty much a dream come true.

Sometimes I look back on my life BB (Before Blogging) and I think about all the things I used to do:

Clean my house.

Enjoy cooking dinner.

Cut Jordan’s sandwiches into hearts.

Decorate for holidays.

Celebrate holidays on time.

Purchase <insert holiday name> gifts more than 2 days before <insert holiday name>.

Not buy butter in bulk.

Now, my house is a mess, Jordan’s lucky if she gets a sandwich at lunch, and the last time I cared about doing something cute for any holiday was about 3 years ago.

And I’m sorry, people shouldn’t complain if they get Easter treats at Valentine’s Day. It’s just how it is.

I think that list doesn’t look much different than any other mom’s list, actually. Except for the butter in bulk. I buy mine in the form of 4- 4 pound packs at Costco. Monthly.

I don’t have to buy lemons in bulk. Those I get from my mother-in-law. Bless her! And you know what you can make with lemons?

A lemon cake roll.

It's a lemon cake filled with lemon whipped cream. The perfect Lemon Cake Roll!

Cake rolls are about as holiday as I get this year, and you know what? I think that’s okay. They’re pretty much perfect for every single one!

This lemon cake roll is super lemon. It’s got a hidden cape and everything.

It starts with a lemon cake. You bake it in a 10×15 inch jelly roll pan. Make sure you line your pan with foil. I’m giving you a tip: spray the pan with the cooking spray that has flour in it. I ran out and it stuck like crazy to the foil, even with regular cooking spray. I usually use the flour kind, and I was kicking myself I ran out. Learn from my mistake!

The trick to a cake roll is to roll it hot. You turn the just baked cake out onto a kitchen towel that’s been sprinkled with a generous amount of powdered sugar. It will get all over you, your walls, and your kids in the other room. It’s just a fact of life.

You can see my photo tutorial for a cake roll here. And read my rules for good cake rolls here.

The filing for this cake roll is a lemon whipped cream. You mix lemon curd with some freshly whipped cream and spread it  over the cake before rolling it. (You probably have some lemon curd left over from making these lemon cupcakes.) Mixing it gently with the whipped cream makes the whipped cream so good!

The cake is spongey and lemony, the filling is light and lemony. This is the perfect lemon cake roll and it’s perfect for holiday dessert.

Luckily, any holiday.

It's a lemon cake filled with lemon whipped cream. The perfect Lemon Cake Roll!

What? You didn’t want Sopapillas at Easter dinner? Well, too bad. 😉

Lemon Cake Roll

Yield: 10 servings

Lemon in every bite! Lemon cake and lemon whipped cream filling make this the perfect cake roll for any occasion.



  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
  • Zest of one lemon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling


  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 cup lemon curd (or pie filling would work too)
  • Powdered sugar, for dusting


  1. Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with foil and spray with cooking spray. (Use the spray with flour or actually grease and flour the foil to avoid sticking.)
  2. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
  3. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form.
  8. Gently fold in the lemon curd. Chill until ready to use.
  9. When cake is cool, carefully unroll the towel. Spread the lemon whipped cream over the cake. (You might have some whipped cream left over.) Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.

Perfect Triple Lemon Cupcakes

Lemon Cupcakes (9 of 13)

Lemon Meringue Pie Fudge

Lemon Pie Fudge

Easy Lemon Cream Danish

Easy-lemon-cream-danish (4 of 7)w

Lemon Pound Cake


Sweets from friends:
Lemon Drop Cheesecake Popsicles by Tatertots and Jello
Lemon Cake with Creamy Filling and Lemon Curd by Shugary Sweets
Lemon Blueberry Layer Cake by Sally’s Baking Addiction
Lemon Chess Bread Pudding by Something Swanky
Or check out my Epic Lemon Round-Up with over 140 recipes!

102 comments on “Lemon Cake Roll

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  2. Can’t wait to try this, I like you love anything Lemon. Thanks for all the recipe’s.


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  13. YUM!!!!! I just made this cake for my birthday. It is delicious! Thanks Dorothy. This recipe is definitely a keeper.


    • Dorothy Kern replied on May 2nd, 2015 at 3:11 pm

      I’m so glad you enjoyed it! Happy Birthday Ariane!! 🙂


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  16. Love it, will be making some treats from your website pretty soon…perhaps when husband goes back to work next week.


  17. Can you freeze this lemon roll


    • Dorothy Kern replied on December 15th, 2015 at 6:57 pm

      Yes! Wrap it well in plastic wrap first.


  18. Trying to figure out how to replace filling.I’m lactose intolerant 


    • Dorothy Kern replied on March 27th, 2016 at 2:10 pm

      You could make frosting with a dairy-free butter?


  19. When freezing, would you fill it first, or would you freeze the cake only and then fill and roll after thawing?


  20. Easier to make than you would think- absolutely delicious


  21. Lemon rolls are a common bakery item here in Germany. I don’t know how your’s stacks up to the ones here but I’m willing to bet it’s really great! If you want to see what the lemon rolls look like, just type zitronenrolle into google. Usually there is lots of lemon cream. I never liked lemon desserts before this cake…

    When I move back to the States I’ll need to try out your recipe. 🙂


  22. Just made this for my niece’s birthday, it was a hit and easy to make!
    If you have time to freeze it beforehand, slice and plate while still frozen, you’ll be glad you did! Recipe is a keeper!


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