As I sliced into the light, fluffy spirals of this Classic Lemon Roll Cake, the vibrant citrus aroma filled my kitchen like a gentle spring breeze. This delightful dessert is not just a feast for the senses; it’s also an absolute showstopper for any Mother’s Day brunch. With a simple recipe that’s easy to follow, you can whip up this bakery-style lemon dessert without breaking a sweat. The cake’s airy texture ensures it rolls up beautifully, and I love that you can customize the filling to suit any palate—from creamy cream cheese to a fruity lemon curd. Not only is this roll cake quick to make, but it’s also vegetarian-friendly, making it a versatile choice for your gathering. Ready to charm your loved ones with a dessert they won’t forget? Let’s get started!
Why is this Lemon Roll Cake a must-try?
Delectable layers of light sponge and zesty lemon ensure that this cake steals the show! Versatile filling options mean you can cater to every taste—whether you love creamy or fruity. Quick and easy to whip up, this recipe allows you to impress without spending hours in the kitchen. Perfect for sharing, the vibrant presentation will have everyone reaching for a slice! For more delightful brunch ideas, check out Cristo Breakfast Casserole or Ina Garten Bacon to round out your meal.
Lemon Roll Cake Ingredients
• Here’s everything you need for a delightful lemon roll cake.
For the Cake
- Large Eggs – Provides structure and lift; ensure eggs are at room temperature for maximum volume.
- Granulated Sugar – Sweetens the cake while helping achieve a fluffy texture.
- Vanilla Bean Paste – Adds depth to the flavor; can substitute with vanilla extract if needed.
- All-Purpose Flour – Offers structure to the sponge; no substitutes recommended due to the specific protein content.
- Baking Powder – Helps the cake rise beautifully.
- Fine Sea Salt – Elevates the flavor; kosher salt works in a pinch.
- Vegetable Oil or Unsalted Butter – Adds moisture and richness; melted coconut oil is a good dairy-free substitution.
- Finely Grated Lemon Zest – Infuses bright lemon flavor; essential for that zesty freshness.
For the Filling
- Cream Cheese – Produces a rich, creamy filling; can be swapped with mascarpone or omitted for a lighter option.
- Heavy Cream – Lightens the filling; whipped coconut cream can be used as a dairy-free alternative.
For Dusting
- Powdered Sugar – Prevents sticking and adds sweetness; essential for that bakery-style finish.
With these ingredients, you’re on your way to creating a stunning lemon roll cake that will undoubtedly impress at your Mother’s Day brunch! Enjoy crafting this vegetarian delight that adds a special touch to any gathering.
Step‑by‑Step Instructions for Classic Lemon Roll Cake for Mother’s Day Brunch
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (180°C). While the oven is warming up, prepare a jelly roll pan by lining it with parchment paper, ensuring it covers the bottom fully. This step is crucial, as it prevents the cake from sticking and helps achieve that perfect roll you desire in your Classic Lemon Roll Cake.
Step 2: Whisk Eggs & Sugar
In a large mixing bowl, combine the large eggs and granulated sugar. Use an electric mixer to beat the mixture on medium-high speed for 5-7 minutes, or until it turns pale and fluffy. The mixture should create ribbons when lifted, which indicates it has the right volume. This aeration is vital for a light sponge cake base in your Mother’s Day brunch idea.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Sift this dry mixture into the egg and sugar bowl in two additions, gently folding it in with a spatula. This folding action will keep the air you’ve created while ensuring the ingredients blend seamlessly, forming a smooth batter for your Classic Lemon Roll Cake.
Step 4: Incorporate Lemon and Fat
Add the finely grated lemon zest and your choice of vegetable oil or melted unsalted butter to the batter. Use a spatula to fold the ingredients together gently until everything is just combined. This step infuses your cake with that vibrant lemon flavor, setting the stage for a refreshing dessert that perfectly complements your Mother’s Day brunch.
Step 5: Bake
Pour the batter into the prepared jelly roll pan, spreading it evenly. Tap the pan gently on the counter to release any trapped air bubbles. Bake the cake in the preheated oven for 10-14 minutes, or until it is light golden and springs back when touched. Be careful not to overbake, as you want a soft texture for rolling later.
Step 6: Cool and Roll Cake
Once baked, remove the cake from the oven and dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel and peel off the parchment paper. Starting from one short side, carefully roll the cake with the towel inside it. Allow it to cool completely on a wire rack while rolled, which helps maintain the shape once unrolled.
Step 7: Prepare Filling
In a mixing bowl, beat the cream cheese with powdered sugar, remaining lemon zest, and vanilla bean paste until smooth. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture. This delicious filling will add a creamy and tangy contrast to the light sponge of your Classic Lemon Roll Cake.
Step 8: Assemble Cake
After the cake has cooled completely, unroll it carefully and spread the cream cheese filling evenly over the surface. Without the towel, re-roll the cake tightly, ensuring the filling stays in place. Wrap the rolled cake in plastic wrap and refrigerate it for at least 1 hour to help it set, making it easier to slice later.
Step 9: Serve
When you’re ready to serve your Classic Lemon Roll Cake, unwrap it and use a serrated knife to slice it into rounds. Dust the top with additional powdered sugar for that beautiful bakery-style finish. You can also garnish the slices with fresh berries or mint leaves to elevate the presentation, making it a delightful addition to any Mother’s Day brunch.
How to Store and Freeze Lemon Roll Cake
Room Temperature: Keep the lemon roll cake on the counter, wrapped tightly in plastic wrap, for up to 1 day if you’re planning to serve it soon.
Fridge: Store the wrapped cake in the refrigerator for up to 3 days. Make sure it’s airtight to prevent drying out while preserving the delightful flavors of the lemon dessert.
Freezer: For longer storage, freeze the cake tightly wrapped in plastic and then foil for up to 1 month. Thaw it overnight in the fridge before serving to enjoy the bakery-style texture.
Reheating: If desired, you can gently warm individual slices in the microwave for about 10-15 seconds to revive that fresh-made taste before serving.
What to Serve with Classic Lemon Roll Cake
Imagine a bright table adorned with flavors that dance in harmony—perfect for an unforgettable brunch gathering.
- Fresh Berries: Bursting with sweetness, fresh strawberries and blueberries add a delightful contrast to the zesty lemon, enhancing every bite.
- Mint-Infused Iced Tea: A refreshing drink that complements the cake’s lightness while offering a refreshing herbal note, perfect for sipping alongside.
- Coconut Whipped Cream: Light and fluffy, this creamy topping add an exotic twist, balancing the tanginess of the lemon roll beautifully.
- Vanilla Ice Cream: A scoop of cold ice cream melts beautifully alongside the warm cake, providing a creamy texture that takes the dessert experience to new heights!
- Citrus Salad: A bright medley of oranges, grapefruits, and a drizzle of honey offers a fresh, tangy counterpart to the sweetness of the dessert, making it utterly refreshing.
- Prosecco or Sparkling Wine: The lightness and bubbles of sparkling wine add an elegant touch, perfect for toasting to a lovely Mother’s Day brunch filled with affection and joy.
- Lemon Curd Tarts: A nod to the lemon theme, these tarts can create a cohesive dessert table that echoes the vibrant flavors of your delicious lemon roll cake.
- Almond Biscotti: The crunchiness of biscotti provides a delightful contrast, making it a perfect companion for dipped bites alongside a cup of coffee.
- Chocolate-Dipped Strawberries: Luxurious bites that bring decadence to the table; their richness complements the airy lemon roll in a deliciously indulgent way!
- Caffeinated Espresso: A bold finish after the sweetness rounds out the meal, espresso cuts through the cake’s richness, while its warm notes tie everything up nicely.
Lemon Roll Cake Variations & Substitutions
Feel free to get creative with this lemon roll cake recipe! There are so many delicious ways to customize it just for you.
-
Fruit-Filled: Swap out the cream cheese filling for fresh fruit like strawberries or raspberries, providing a refreshing twist. The natural sweetness from the berries beautifully complements the tartness of the lemon.
-
Dairy-Free: Use whipped coconut cream instead of heavy cream and a dairy-free cream cheese alternative. This maintains the creamy texture without any dairy.
-
Citrus Alternative: Swap lemon zest with orange zest and juice for a different citrus flavor that still brings a bright freshness to the cake. This twist offers a sweet, vibrant alternative that’s just as delightful!
-
Lemon Curd Layer: Spread a layer of lemon curd beneath the cream cheese filling for an extra punch of lemon flavor. This addition will elevate your cake to a new level of deliciousness.
-
Chocolate Drizzle: For a decadent finish, drizzle melted dark or white chocolate over the top of your rolled cake. The sweetness of the chocolate contrasts beautifully with the tartness of the lemon, creating a delightful fusion of flavors.
-
Nutty Crunch: Add finely chopped nuts like pistachios or almonds to your cream cheese filling for added texture and a delightful nutty flavor that will surprise your guests.
-
Herbal Infusion: Incorporate fresh mint or basil into the filling to add an unexpected herbal kick. The unique pairing of herbs with citrus can be truly remarkable!
-
Heat Level: If you’re feeling adventurous, add a pinch of cayenne or a few drops of hot sauce to the filling for a bit of heat. The subtle spice can enhance the overall flavor, making it a standout dessert!
For more delightful brunch ideas, don’t forget to check out Hash Brown Baskets to round out your meal!
Make Ahead Options
These Classic Lemon Roll Cakes are perfect for meal prep enthusiasts! You can prepare the sponge cake up to 24 hours in advance by baking it and allowing it to cool completely. Once cooled, wrap the cake tightly in plastic wrap to maintain its moisture and refrigerate. The creamy filling can also be made up to 3 days ahead; simply store it in an airtight container in the fridge. When you’re ready to serve, unroll the cake, spread the filling, and re-roll it without the towel. Just slice and dust with powdered sugar before serving, and you’ll be rewarded with an equally delightful dessert that saves you time on busy brunch mornings!
Expert Tips for Lemon Roll Cake
- Egg Whipping: Ensure the egg mixture is whipped long enough for proper volume; this is essential for a fluffy texture in your cake roll.
- Avoid Overbaking: Keep a close eye on the baking time; overbaking will lead to cracks when you roll the cake.
- Dusting Success: Generously dust the kitchen towel with powdered sugar before rolling the cake to prevent sticking and maintain that bakery-style finish.
- Layering Flavors: For extra zest, consider adding a thin layer of lemon curd beneath the creamy filling; it enhances the lemon flavor beautifully.
- Perfect Slicing: Use a serrated knife for slicing to achieve clean spirals without squishing the delicate cake.
- Storage Tips: Wrap tightly and refrigerate for up to 3 days to keep it fresh, making this delicious lemon roll cake a great make-ahead option for your Mother’s Day brunch.
Classic Lemon Roll Cake Recipe FAQs
What type of eggs should I use for the lemon roll cake?
Absolutely, for the best results, you should use large eggs at room temperature. This helps achieve maximum volume when whipping the eggs, creating a light and airy sponge that is essential for the roll cake’s success.
How should I store the lemon roll cake?
You can store it in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap to keep it moist and prevent it from drying out. If you plan to serve it later, this makes it an excellent make-ahead option!
Can I freeze the lemon roll cake?
Yes, you can freeze the lemon roll cake. To do this, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It will last for up to 1 month in the freezer. To enjoy, simply thaw it overnight in the refrigerator before serving!
What if my cake cracks while rolling?
If your cake cracks, don’t worry! This can happen if it’s overbaked or if it wasn’t cooled properly. To prevent this, keep an eye on the baking time and make sure the cake is completely cooled before rolling it. If a crack does occur, you can use the filling to cover it up when serving.
Is this lemon roll cake suitable for people with allergies?
The lemon roll cake is vegetarian-friendly, but if you’re catering to specific dietary restrictions, consider using dairy-free substitutions, like coconut oil and whipped coconut cream for the filling. Always double-check ingredient labels to ensure they’re safe for those with allergies.
Delicious Bakery-Style Mother's Day Brunch Ideas to Impress
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C) and prepare a jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, combine eggs and sugar; beat on medium-high for 5-7 minutes until pale and fluffy.
- Whisk together flour, baking powder, and salt in a separate bowl, then sift into the egg mixture, folding gently.
- Add lemon zest and melted fat to the batter, then fold until just combined.
- Pour the batter into the prepared pan, spread evenly, and bake for 10-14 minutes until light golden.
- Dust a clean kitchen towel with powdered sugar, invert the cake onto the towel, and roll it up to cool.
- Beat cream cheese with powdered sugar, lemon zest, and vanilla until smooth, then fold in whipped cream.
- Unroll the cooled cake, spread filling over it, re-roll tightly, wrap in plastic, and refrigerate for 1 hour.
- Slice the cake into rounds, dust with powdered sugar, and garnish with fresh berries or mint leaves before serving.
Leave a Reply