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Lemon Cake Roll
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Lemon Cake Roll
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This is spring baked into a cake. A moist lemon cake with lemon zest baked into the batter and rolled up with a lemon butter cream filling. 

Prep time
Bake/Cook time
Plan for

2 hours chill time

8 slices
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Lemon Cake Roll
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

2 hours chill time

Yield :
8 slices


Lemon Cake

Lemon Butter Cream Filling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. In the bowl of stand mixer, combine eggs and sugar. Whisk on medium/high for 4 minutes until pale yellow.
  3. Mix in lemon extract, lemon zest and lemon juice.
  4. Mix in flour, baking powder and salt, until just combined.
  5. Line a rimmed 9 x 12-inch baking sheet with parchment paper.
  6. Spread batter evenly on baking sheet.
  7. Bake for 9-10 minutes or until done. Do not over bake. Cake should lightly spring back when touched.
  8. While cake is baking, lay a clean tea towel onto a flat surface. Sprinkle generously with powdered sugar.
  9. Remove cake from oven and carefully flip it onto sugar coated towel. Remove tray and parchment paper from cake.
  10. Starting on a long end, roll cake with towel inside, jelly roll style.
  11. Place into refrigerator for 1 hour.
  12. While cake is chilling, prepare the filling. In large bowl, combine butter and powdered sugar. Whisk together on medium speed and slowly add in milk. Whisk until thick. Whisk in extract and zest.
  13. Remove cake from fridge and carefully unroll cake, removing towel.
  14. Spread the filling onto flat cake and then reroll cake jelly roll style.
  15. Place into refrigerator for 1 hour prior to serving. 


Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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