Hey there! Today, I want to share with you my all-time favorite recipe for a mouthwatering Velvet Lemon Cream Roll Cake. This delightful dessert is perfect for any occasion, whether it’s a special celebration or simply a weeknight treat. The combination of the rich velvet cake and the tangy lemon cream filling is pure heaven in every bite. Trust me, once you try this recipe, you’ll be hooked!

Why You’ll Love This Recipe

I make this when I need a showstopper dessert that’s surprisingly easy to make. My family goes crazy for this because it looks so impressive, but the secret is, it’s not as complicated as it seems. Plus, the lemon cream filling adds a refreshing twist to the classic velvet cake. (And who doesn’t love a little zing in their desserts?!) So, let’s dive into the magic of this Velvet Lemon Cream Roll Cake!

Ingredients

For the cake:

– 1 ½ cups all-purpose flour

– 1 ½ teaspoons baking powder

– ¼ teaspoon salt

– ½ cup unsalted butter, softened

– 1 cup granulated sugar

– 3 large eggs

– 1 teaspoon vanilla extract

– ½ cup whole milk

– Zest of 1 lemon

– Yellow food coloring (optional)

For the lemon cream filling:

– 1 ½ cups heavy cream

– ½ cup powdered sugar

– 2 tablespoons lemon juice

– 1 teaspoon lemon zest

Optional garnish:

– Powdered sugar for dusting

– Fresh berries

Feel free to make some substitutions based on what you have on hand. I sometimes use almond extract instead of vanilla or substitute buttermilk for the whole milk. Get creative and experiment with flavors!

Directions

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the lemon zest and a few drops of yellow food coloring if desired. Be careful not to overmix.

5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.

6. While the cake is baking, prepare the lemon cream filling. In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar, lemon juice, and lemon zest. Continue whipping until stiff peaks form.

7. Once the cake is done baking, immediately transfer it onto a clean kitchen towel dusted with powdered sugar. Carefully roll up the cake, starting from the short side, with the towel inside. Let it cool completely.

8. Gently unroll the cooled cake and spread the lemon cream filling evenly over the surface. Carefully roll the cake back up without the towel this time. Place it on a serving platter.

9. Optional: Dust the top of the cake with powdered sugar and garnish with fresh berries for a beautiful presentation.

10. Chill the cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together and makes it easier to slice.

11. Serve slices of this indulgent Velvet Lemon Cream Roll Cake to your loved ones and watch their faces light up with delight!

Notes

During the rolling process, don’t worry if the cake cracks a little. It happens sometimes, and it won’t affect the taste or presentation. In fact, those imperfections add character to the cake!

Variations

I love experimenting with different flavors. One variation I’ve tried is substituting lime juice and zest for the lemon in the cream filling. It gives the cake a refreshing twist. However, I must admit, I once attempted to incorporate chocolate chips into the cake batter, and it didn’t turn out as well as I hoped. Stick to the classic lemon cream filling, and you won’t be disappointed!

Equipment

A jelly roll pan is essential for baking the cake. If you don’t have one, you can use a baking sheet with raised edges as a workaround. Just make sure to adjust the baking time accordingly.

Storage

Although this Velvet Lemon Cream Roll Cake can be stored in an airtight container in the refrigerator for up to 3 days, I must confess, in my house, it never lasts more than a day! The flavors are so irresistible that it gets devoured quickly.

Serving Suggestions

This cake is absolutely divine on its own, but if you want to take it to the next level, serve it with a dollop of freshly whipped cream and a drizzle of lemon sauce. It adds an extra touch of indulgence. Alternatively, you can serve it with a scoop of vanilla ice cream for a delightful contrast of flavors.

Pro Tips

Through my own trials and errors, I’ve learned a few valuable lessons. Firstly, take the time to zest a fresh lemon. The aroma and taste are incomparable to bottled zest. Secondly, don’t rush the cooling process before spreading the cream filling. It’s worth the wait to ensure the cake is completely cooled, or else the filling might melt and make a mess. Trust me; I’ve learned this the hard way!

FAQ

Q: Can I freeze this Velvet Lemon Cream Roll Cake?

A: Absolutely! You can freeze the assembled cake for up to one month. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container. Thaw it in the refrigerator before serving.

Q: Can I use store-bought lemon curd instead of making the cream filling?

A: Of course! If you’re short on time, using store-bought lemon curd is a convenient option. Just spread it evenly over the cake before rolling it up.

Q: Can I make this recipe gluten-free?

A: Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. The texture might be slightly different, but it will still be delicious!

I hope you enjoy making and savoring this luscious Velvet Lemon Cream Roll Cake as much as I do. It’s the perfect dessert to impress your friends and family, and it’s surprisingly easy to make. Remember, baking is all about having fun and indulging in the sweet moments of life. Happy baking!