Zesty Lemon Swiss Roll Recipe: Easy Lemon Cake Roll with Light & Airy Lemon Dessert
Brighten your dessert table with this irresistible Lemon Swiss Roll, a perfect harmony of tangy lemon curd and velvety whipped cream wrapped in a soft, citrus-kissed sponge. Simple enough for beginners yet elegant for special occasions, this dessert promises a burst of fresh flavor and stunning visual appeal.
Ingredients (Serves 8–10):
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 tsp salt
Zest of 2 lemons
2 tbsp fresh lemon juice
Filling:
1 cup heavy whipping cream
¼ cup powdered sugar
2 tbsp lemon curd (store-bought or homemade)
Extra powdered sugar for dusting
Directions:
Prep the Oven & Pan:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, lightly greased.
Make the Sponge:
In a large bowl, beat eggs, granulated sugar, and vanilla with a mixer on high until pale and thick (5–7 minutes).
Sift flour, baking powder, and salt into the egg mixture. Gently fold with a spatula until just combined.
Stir in lemon zest and juice. Pour batter into the pan, spreading evenly.
Bake & Roll:
Bake 10–12 minutes until the edges pull away from the pan.
Lay a clean kitchen towel on a flat surface. Dust with powdered sugar. Invert the warm cake onto the towel, peel off parchment, and roll the cake + towel into a log. Cool completely (1 hour).
Prepare the Filling:
Whip heavy cream and powdered sugar to stiff peaks. Fold in lemon curd.
Assemble:
Unroll the cooled cake. Spread filling evenly, leaving a ½-inch border. Roll gently but tightly (without the towel).
Chill 30 minutes. Dust with powdered sugar before slicing.
Prep Time: 30 minutes | Cook Time: 12 minutes | Total Time: 1 hour 30 minutes (includes chilling) | Kcal: ~220 per slice
Frequently Asked Questions:
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.
How do I prevent the cake from cracking?
Roll the cake while warm and avoid overbaking. The towel helps retain moisture.
Can I make this ahead?
Yes! Assemble and refrigerate up to 24 hours. Dust with sugar just before serving.
What’s a substitute for lemon curd?
Use additional whipped cream mixed with lemon zest for a lighter option.
How do I store leftovers?
Keep refrigerated in an airtight container for up to 3 days.
Tools You’ll Need:
10×15-inch jelly roll pan
Parchment paper
Electric mixer
Mixing bowls
Rubber spatula
Kitchen towel
Fine-mesh sieve (for dusting)
Tips:
Use room-temperature eggs for maximum volume in the sponge.
Fold batter gently to keep the cake airy.
Chill the rolled cake briefly for cleaner slices.
Allergy Information:
Contains gluten, eggs, and dairy.
Substitutions: Use gluten-free flour for the sponge and dairy-free whipped cream for the filling.
Conclusion:
This Lemon Swiss Roll is a celebration of sunny flavors and effortless elegance. With its tender sponge and luscious filling, it’s sure to impress at brunches, parties, or as a sweet weekend treat. Don’t hesitate to experiment with fresh berries or a drizzle of white chocolate for added flair. Share your swirls and snaps on social media—we’d love to see your citrusy creations!
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