Description
A moist lemon-flavored sponge cake rolled with a creamy lemon filling and topped with a sweet lemon glaze.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Add lemon zest and juice.
- Sift together flour, baking powder, and salt; gently fold into the egg mixture.
- Spread batter evenly into the prepared pan and bake for 10-12 minutes.
- While the cake is baking, lay a clean kitchen towel on the counter and dust with powdered sugar.
- Invert the hot cake onto the towel, peel off parchment, and roll up the cake with the towel. Let cool.
- For the filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake and spread the cream filling evenly. Re-roll the cake.
- For the glaze: Mix powdered sugar and lemon juice until smooth, then drizzle over the rolled cake.
- Chill for at least 1 hour before serving.
Notes
Ensure the cake is rolled while warm to prevent cracking. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g