The bright, zesty aroma of fresh lemon zest hits you the moment you slice into this soft sponge. This Lemon Cream Swiss Roll combines an airy, feather-light cake with a smooth, tangy filling that melts in your mouth. It feels like a sunny afternoon treat that I love sharing with friends over coffee, reminding me of the simple lemon roll cake recipe my mom used to make on weekends. It brings a fresh burst of citrus flavor that wakes up your palate immediately.
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Why This Lemon Cream Swiss Roll Is Perfect
This dessert balances the tartness of fresh citrus with the gentle sweetness of the sponge, creating a lemon roll dessert that feels light rather than heavy. The texture is soft and pillowy, making every bite satisfying without being overly rich. It also looks impressive on the table with its neat spiral, yet the process is straightforward enough for a relaxed weekend baking session.
What You'll Need
This recipe relies on basic pantry staples to create a homemade lemon cake roll that tastes fresh and bright. The key is using real lemons for the juice and zest to ensure the flavor shines through.
The full Lemon Cream Swiss Roll instructions are right in the card below.
Key Elements
- Eggs: Provide the structure and volume for the sponge; room temperature is essential.
- Cake Flour: Ensures a finer, softer crumb than all-purpose flour.
- Fresh Lemons: Used for both zest and juice to give a natural citrus punch.
- Cream Cheese: Creates a stable, tangy base for the filling that holds the swirl.
- Butter: Adds richness to the filling and helps it set firmly.
- Powdered Sugar: Sweetens the filling without adding a gritty texture.
Optional Add-ins
You can fold a spoonful of lemon curd into the filling for an extra sharp citrus kick. If you want a fun visual twist, a thin layer of raspberry jam spread before the cream turns this into a festive lemon jelly roll cake.
How to Make Lemon Cream Swiss Roll (Step-by-Step)
This method is all about handling the eggs gently to keep the sponge airy, similar to a classic swiss cake roll recipe.
Prep Preheat your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper. Ensures the cake doesn't stick and the oven is ready for the delicate batter.
Whisk Beat the eggs on high speed for 5 minutes until pale and thick, gradually adding the granulated sugar. Incorporates air into the eggs so the batter creates a pale, fluffy ribbon when lifted.
Flavor Fold in the lemon juice and lemon zest gently to maintain the airiness of the batter. Adds the citrus flavor profile without deflating the whipped eggs.
Combine Sift the flour, baking powder, and salt over the egg mixture and fold just until no dry streaks remain. Incorporates the dry ingredients evenly so the cake texture remains uniform and light.
Spread Spread the batter evenly into the prepared pan and tap it lightly on the counter to release large air bubbles. Ensures an even thickness across the pan so the cake bakes consistently.
Bake Bake for 10-12 minutes until the top springs back when lightly touched. Sets the structure of the sponge so it is flexible enough to roll.
Invert Invert the hot cake onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper. Prepares the cake for rolling while it is still pliable and warm.
Roll Roll the cake up tightly with the towel starting from the short end and let it cool completely on a wire rack.
Why do you roll the cake while hot? This trains the sponge to hold the spiral shape without cracking later.
Mix Filling Beat the cream cheese, butter, and powdered sugar in a bowl until smooth and creamy. Creates a smooth, spreadable filling that will hold its shape inside the roll.
Fill Unroll the cooled cake gently, spread the filling evenly over the surface, and reroll without the towel. Assembles the final roll with the creamy layer inside.
Chill Chill the roll in the refrigerator for at least one hour before slicing to set the shape. Firms up the filling so you get clean, distinct layers when you slice it.
Aliana's Top Tip
For the Lemon Cream Swiss Roll, always ensure your eggs are at true room temperature before whipping them to achieve maximum volume.
Chill Before Slicing → Sets the filling for neat cuts → Slices will show distinct, sharp layers of this lemon cake roll with cream filling.
Roll Immediately → The sponge has "memory," so rolling it hot prevents cracks → Look for a tight, crack-free spiral.
Don't Overbake → A dry cake snaps when rolled → The top should feel springy, not hard.
Cool Completely → Filling a warm cake melts the cream → The cake should feel cool to the touch.
Sift the Flour → Removes lumps for a smoother batter → Look for a uniform mixture with no flour pockets.
Use a Towel → Cloth breathes better than plastic, preventing a soggy exterior → The cake surface remains dry and soft.
Follow Aliana on Pinterest →Twist It Your Way
You can easily adapt this recipe by swapping the lemon filling for other flavors. A lemon roll cake with cream cheese frosting on the outside adds an indulgent touch if you prefer a fully frosted dessert. For a lighter option, replace the cream cheese filling with simple sweetened whipped cream and fresh berries. You can also add poppy seeds to the batter for a classic lemon-poppy seed combination.
Storage & Reheating Instructions
This roll keeps well in the refrigerator for up to 3 days when covered tightly with plastic wrap to prevent it from drying out. The texture of the lemon cream roll cake actually improves after a few hours as the moisture equilibrates. Freezing is also an option; wrap individual slices in foil and freeze for up to a month, thawing them in the fridge before eating.
Serving Suggestions
This Lemon Cream Swiss Roll looks beautiful served on a long platter with a dusting of powdered sugar.
- Fresh Berries: Serve with strawberries or blueberries to complement the citrus notes.
- Tea Pairing: A cup of Earl Grey tea pairs wonderfully with the lemon flavored cake roll notes.
- Extra Zest: Garnish with candied lemon slices for an elegant finish.
Common Questions About Lemon Cream Swiss Roll
Why did my swiss roll crack when I rolled it?
Cracking usually happens if the cake was overbaked or if it cooled down too much before rolling. You must roll it while it is still hot and flexible to "train" the sponge structure.
Can I use store-bought lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor. Bottled juice often lacks the bright, floral notes that make this dish shine, though it can work in a pinch if necessary.
How is this different from a Vanilla Swiss Roll Recipe?
The base sponge is very similar to a vanilla swiss roll recipe, but the addition of lemon zest and juice changes the acidity and aroma. You can easily omit the lemon to make a plain vanilla version.
Can I make the cake ahead of time?
Yes, you can bake and fill the roll a day in advance. In fact, letting it rest in the fridge overnight helps the filling set and makes slicing much easier and cleaner.
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Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Lemon Cream Swiss Roll
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper.
- Beat the eggs on high speed for 5 minutes until pale and thick, gradually adding the granulated sugar.
- Fold in the lemon juice and lemon zest gently to maintain the airiness of the batter.
- Sift the flour, baking powder, and salt over the egg mixture and fold just until no dry streaks remain.
- Spread the batter evenly into the prepared pan and tap it lightly on the counter to release large air bubbles.
- Bake for 10-12 minutes until the top springs back when lightly touched.
- Invert the hot cake onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper.
- Roll the cake up tightly with the towel starting from the short end and let it cool completely on a wire rack.
- Beat the cream cheese, butter, and powdered sugar in a bowl until smooth and creamy.
- Unroll the cooled cake gently, spread the filling evenly over the surface, and reroll without the towel.
- Chill the roll in the refrigerator for at least one hour before slicing to set the shape.
Nutrition
Notes
Pairing
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