Best 2 Luscious Lemon Cake Roll Recipes
Indulge in the delightful flavors of a classic Luscious Lemon Cake Roll, a timeless dessert that combines the zesty brightness of lemon with the soft, fluffy texture of a tender sponge cake. This irresistible treat is sure to tantalize your taste buds and leave you craving more.
This carefully curated collection of recipes offers a variety of options to suit your preferences and skill level, whether you're a seasoned baker or just starting. From the traditional Lemon Cake Roll with its luscious lemon buttercream filling to the unique Lemon Poppy Seed Cake Roll with its added nutty crunch, these recipes provide a range of flavors and textures to satisfy any sweet tooth.
For those seeking a gluten-free option, the Gluten-Free Lemon Cake Roll offers a delicious alternative that maintains the same light and airy texture as the classic recipe. And for those who prefer a more decadent experience, the Lemon Cream Cheese Roll combines a tangy lemon cake with a rich and creamy cheese filling, creating a symphony of flavors in every bite.
Each recipe includes step-by-step instructions, helpful tips, and beautiful images to guide you through the baking process, ensuring success every time. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you with a stunning and delectable Luscious Lemon Cake Roll, perfect for any occasion.
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, 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; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON SWEET ROLLS WITH CREAM CHEESE ICING
These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.
Provided by Yossy Arefi
Categories breakfast, brunch, breads, project, dessert, side dish
Time 1h
Yield 12 large rolls
Number Of Ingredients 17
Steps:
- Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
- Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
- With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
- Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
- Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
- Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
- Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
- Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
- Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 278 milligrams, Sugar 33 grams, TransFat 1 gram
Tips:
- For the best results, use fresh lemons. The zest and juice from fresh lemons will give your cake roll a brighter flavor than bottled lemon juice or lemon extract.
- Make sure your eggs and butter are at room temperature before you start baking. This will help the ingredients incorporate smoothly and give you a light and fluffy cake.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake roll until it is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake roll to cool completely before frosting it. This will help prevent the frosting from melting.
- Use a serrated knife to slice the cake roll. This will help prevent the cake from tearing.
Conclusion:
This luscious lemon cake roll is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be decorated to fit any theme. With its bright citrus flavor and light and fluffy texture, this cake roll is sure to be a hit with everyone who tries it.
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