How To Make Lemon Cake Roll
Delight in the sweet goodness of this lemon cake roll filled with sweet lemon cream and finished with a lemon sugar glaze.
Preheat oven to 375 degrees F.
Beat eggs in a mixing bowl for 3 minutes.
Add sugar gradually to eggs while mixing. Beat for an additional 2 minutes or until the mixture becomes thick.
Mix in the 3 tablespoons water, 1 cup flour, baking powder, and salt.
Line a 15×10-inch baking pan with parchment paper and grease well.
Pour the batter into the pan and spread evenly.
Bake for 12 to 14 minutes, or until cake springs back when lightly touched.
While the cake is still warm, form into a roll with the parchment paper and let cool in the roll shape.
In a small saucepan, combine the sugar, flour, egg, water, and lemon juice.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir for 1 minute or until thickened. Remove from the heat and cool to room temperature.
To Fill Cake:
Spread filling evenly over cake to within 1 inch of edges. Roll up again starting from the same short side.
Place seam side down on a serving platter. Cover and refrigerate for 1 to 2 hours.
Mix the powdered sugar with the lemon juice until a thick but pourable consistency is reached. Pour an additional tablespoon of lemon juice if needed.
Pour the glaze over the lemon roll.
- Calories: 296.98kcal
- Fat: 1.72g
- Saturated Fat: 0.54g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.62g
- Polyunsaturated Fat: 0.37g
- Carbohydrates: 68.45g
- Fiber: 0.36g
- Sugar: 58.01g
- Protein: 3.40g
- Cholesterol: 62.00mg
- Sodium: 104.27mg
- Calcium: 41.04mg
- Potassium: 45.29mg
- Iron: 0.52mg
- Vitamin A: 26.67µg
- Vitamin C: 2.95mg
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