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Lemon Cake Roll Recipe

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This Lemon Cake Roll with Blueberries is like a spring version of a Swiss Cake Roll. A sweet, lemony cake is rolled with a layer of luscious cream and fresh blueberries.

Lemon cake roll with blueberries.

Making a Swiss cake roll does not take long and is really not that difficult to learn, as long as you have the right tools in place. For this lemon Swiss cake roll, you need to have a good mixer and a 15″x10″x1″ jelly roll pan. (A 14″x10″x1″ jelly roll pan will work, too.)

Ingredients

For this recipe, there are two components: the cake and the filling. you need the following ingredients:

For the Cake

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 8 large eggs divided
  • 1 ½ cups sugar
  • 1 tsp lemon extract
  • 2 tbsp vegetable oil
  • ¼ cup powdered sugar

For the Filling

  • 4 ounces cream cheese softened
  • ½ cup sugar
  • 1 ½ cups whipping cream
  • 4 tbsp lemon zest
  • 2 cups blueberries fresh

How To Make a Cake Roll

It’s always best to have all of your ingredients gathered together before you get started.

Preheat your oven to 350° Fahrenheit. Prepare your jelly roll pan by cutting a piece of parchment to fit the pan. Lightly spray the parchment paper with non-stick cooking spray.

In a large bowl, sift together the flour, salt, and baking powder. Set aside.

In a large mixer bowl, beat egg whites while gradually adding one cup of sugar until stiff peaks form. Set aside.

In a separate bowl, beat the egg yolks until foamy. Slowly add ½ cups of sugar and continue to beat until well combined. Whisk in the lemon extract and oil.

Creamed mixture in a glass mixing bowl.

Fold the egg whites into the egg yolks.

Gently fold the flour mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full.

Bake for 10 minutes on the center rack until done, being careful not to overbake. When finished, a toothpick should come out clean when inserted in the center.

Cake on a towel.

When done, immediately turn the cake out onto a clean dishtowel that has been sprinkled with powdered sugar. Leaving the parchment paper attached, roll the cake up with the towel. Place on a cooling rack seam-side down and allow to cool.

Cake rolled up in a towel jelly roll style.

While the cake is cooling, it’s time to work on the creamy filling.

Mix cream cheese and sugar together until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.

Whipped filling in a mixing bowl.

Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with lemon zest, and top with blueberries. Roll the cake back up and place the seam on the bottom. Chill for at least 1 hour before serving.

Blueberries on top of filling.
slice of lemon cake with blueberries

Lemon Cake Roll with Blueberries

This Lemon Cake Roll with Blueberries is like a spring version of a Swiss Cake Roll. A sweet, lemony cake is rolled with a layer of luscious cream and fresh blueberries.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 10 servings
Calories: 497kcal

Equipment

  • Mixer
  • Jelly Roll Pan

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 8 large eggs divided
  • 1 ½ cups sugar
  • 1 teaspoon lemon extract
  • 2 tablespoons vegetable oil
  • ¼ cup powdered sugar

Filling

  • 4 ounces cream cheese softened
  • ½ cup sugar
  • 1 ½ cups whipping cream
  • 4 tablespoons lemon zest
  • 2 cups blueberries fresh

Instructions

  • Using a non-stick cooking spray, coat the bottom of a 15x10x1-inch jelly roll pan. Place parchment paper, cut to fit, in the bottom of the pan and lightly coat with nonstick spray. Preheat oven to 350° Fahrenheit.
  • In a large bowl, sift together the flour, salt, and baking powder. Set aside.
  • In a large mixer bowl, beat egg whites while gradually adding one cup of sugar until stiff peaks form. Set aside.
  • In a separate bowl, beat the egg yolks until foamy. Slowly add ½ cups of sugar and continue to beat until well combined. Whisk in the lemon extract and oil.
  • Fold the egg whites into the egg yolks.
  • Gently fold the flour mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full.
  • Bake for 10 minutes on the center rack until done, being careful not to overbake. When finished, a toothpick should come out clean when inserted in the center.
  • When done, immediately turn the cake out onto a clean dishtowel that has been sprinkled with powdered sugar. Leaving the parchment paper attached, roll the cake up with the towel. Place on a cooling rack seam-side down and allow to cool.

Cream Filling

  • Mix cream cheese and sugar together until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.

Jelly Roll

  • Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with lemon zest, and top with blueberries. Roll the cake back up and place the seam on the bottom. Chill for at least 1 hour before serving.

Nutrition

Serving: 1slice | Calories: 497kcal | Carbohydrates: 64g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 109mg | Potassium: 226mg | Fiber: 1g | Sugar: 47g | Vitamin A: 910IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 2mg
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Lemon cake with blueberries.

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