I can’t wait to share my soft, spongy Lemon Sponge Cake roll, tart and lemony with a creamy lemon filling that looks impossibly elegant and will make you want to read on.

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I can’t stop thinking about this Lemon Cake Roll. The sponge is soft and airy, and the lemon zest gives it that sharp, honest flavor that wont let you forget it.

Inside there’s a creamy cream cheese filling that somehow tastes fancy without being pretentious. It photographs like a winner, the kind of Lemon Sponge Cake that makes people ask for the recipe even before they take a bite.

I always save it under Roll Cake and Lemon Recipes for spring gatherings, because it makes a simple table feel like an event you actually want to attend.

Ingredients

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Eggs bring protein and structure, make the cake tender and moist.
All purpose flour gives carbs and gluten, provides structure and slight chew.
Lemons use zest and juice to add bright acid, vitamin C, lively tartness.
Granulated sugar adds sweetness and structure, helps browning and light crumb.
Powdered sugar sweetens smoothly, dissolves fast, can make filling very silky.
Cream cheese brings tang and richness, balances sugar, gives creamy body.
Heavy cream whips to airy peaks, adds fat and luxurious mouthfeel.
Oil or melted butter adds fat, keeps crumb tender, makes it more moist.
Vanilla adds warm aroma, rounds flavors so the cake tastes complete.

Ingredient Quantities

4 large eggs, room temp

3/4 cup (150 g) granulated sugar

1 cup (125 g) all purpose flour, sifted

1 tsp baking powder

1/4 tsp salt

2 tbsp lemon zest (about 2 lemons)

2 tbsp fresh lemon juice

1/4 cup (60 ml) whole milk, room temp

2 tbsp vegetable oil (or melted butter)

1 tsp vanilla extract

powdered sugar for dusting, about 2 tbsp or more

8 oz (225 g) cream cheese, softened

1 cup (120 g) powdered sugar, sifted

1/2 cup (120 ml) heavy cream, cold

3 tbsp fresh lemon juice (for the filling)

1 tbsp lemon zest (for the filling)

1 tsp vanilla extract (for the filling)

pinch of salt

How to Make this

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1. Preheat oven to 350F (175C). Line a 10×15 inch jelly roll pan with parchment, leaving a little overhang, and lightly grease the paper so the cake won’t stick.

2. In a large bowl beat 4 room temp eggs with 3/4 cup (150 g) granulated sugar until very thick, pale and ribbon-like, about 5 to 7 minutes with a hand or stand mixer.

3. Sift together 1 cup (125 g) all purpose flour, 1 tsp baking powder and 1/4 tsp salt. Fold the dry mix into the egg mixture gently in 2 or 3 additions so you keep as much air as possible.

4. Mix 1/4 cup (60 ml) whole milk, 2 tbsp vegetable oil (or melted butter), 2 tbsp lemon zest, 2 tbsp fresh lemon juice and 1 tsp vanilla then gently fold that into the batter until just combined. Don’t overmix.

5. Spread the batter evenly in the prepared pan, smooth the top, then bake 10 to 12 minutes or until the top is lightly golden and springs back when touched.

6. While cake bakes, dust a clean kitchen towel generously with about 2 tbsp powdered sugar. As soon as cake comes out invert it onto the sugared towel, peel off the parchment, then roll the cake up from the short end with the towel inside. This helps prevent cracks. Let it cool rolled up.

7. For the filling beat 8 oz (225 g) softened cream cheese with 1 cup (120 g) sifted powdered sugar until smooth. In a separate bowl whip 1/2 cup (120 ml) cold heavy cream to stiff peaks and fold into the cream cheese. Stir in 3 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp vanilla and a pinch of salt. Taste and adjust if you want it more tart.

8. Unroll the cooled cake carefully, discard the towel, spread the filling evenly leaving a 1/2 inch border, then re-roll the cake tightly without the towel. Wrap in plastic wrap and chill at least 1 hour so it firms up.

9. Unwrap, dust the outside with more powdered sugar, slice with a serrated knife and serve. If the roll has a few tiny cracks don’t worry, it still tastes amazing.

Equipment Needed

1. Oven preheated to 350F (175C)

2. 10×15 inch jelly roll pan, parchment paper with a little overhang, and a bit of oil or butter for greasing

3. Large mixing bowls (at least two)

4. Hand mixer or stand mixer (or a whisk if you’re feeling old school)

5. Fine mesh sieve or sifter for flour and powdered sugar

6. Measuring cups and spoons, and a kitchen scale if you want accuracy

7. Rubber spatula and an offset or flexible spatula for folding and spreading

8. Clean kitchen towel for rolling (plus extra powdered sugar for dusting)

9. Plastic wrap for chilling the roll

10. Microplane zester for lemons and a serrated knife for slicing

FAQ

Q: Can I make the cake roll ahead of time? A: Yes. You can bake the sponge a day ahead, roll it up in a towel and plastic wrap and keep it in the fridge. Fill and finish it the next day for best texture. Once filled store in the fridge 24 to 48 hours, any longer it may get soggy or dry out.

Q: How do I stop the cake from cracking when I roll it? A: Roll it while the cake is still warm. Dust a clean kitchen towel with powdered sugar, flip the cake onto it and roll up from the short end. Let it cool rolled, unroll gently, add filling and re-roll. Also don't overbake, if it looks dry or starts to brown it's probably too long.

Q: Can I swap ingredients like butter, milk or use dairy free stuff? A: Yes to some swaps. Use melted butter 1 for 1 in place of oil for more flavor. Use any neutral oil if you prefer. Non dairy milks work but whole milk gives a tender crumb. Low fat cream cheese will make the filling looser so chill longer before slicing.

Q: How do I get a smooth, fluffy lemon cream cheese filling? A: Beat the cream cheese until totally smooth first, sift the powdered sugar, whip the cold cream to soft peaks and fold it in gently. Add lemon juice and zest last and chill the filling for at least 30 minutes so it sets enough to slice cleanly.

Q: How can I tell the sponge is done without overbaking? A: The cake should look set, spring back lightly to the touch and start to pull away from the pan edges. It bakes fast, usually around 10 to 12 minutes depending on your oven, so watch it closely. If you poke it and it feels jiggly it's not ready yet.

Q: Can I freeze the roll? A: Yes. For best results freeze unfilled rolled sponge wrapped tightly in plastic, thaw then fill. You can also freeze filled slices wrapped well, they'll keep up to a month. Thaw in the fridge overnight to avoid soggy texture.

Lemon Cake Roll Recipe Substitutions and Variations

All purpose flour — use cake flour instead for a lighter sponge: swap 1 cup AP for 1 cup cake flour, or make cake flour by removing 2 tbsp AP and replacing with 2 tbsp cornstarch, then sift well. You’ll get a much softer crumb.
Eggs — for an egg free version try aquafaba, about 3 tbsp chickpea brine per egg, whipped until foamy; not perfect but it helps give volume in a rolled sponge.
Whole milk — replace the 1/4 cup with 1/4 cup buttermilk or thinned sour cream for extra tenderness and tang, or use 1/4 cup room temp oat or almond milk if you need dairy free.
Cream cheese (filling) — swap with equal weight mascarpone for a richer, silkier filling, or use ~3/4 cup thick Greek yogurt plus 2 tbsp powdered sugar if you want a lighter, tangier filling.

Pro Tips

1) Warm ingredients matter. If your eggs milk and cream cheese are cold the batter and filling wont come together smoothly. Let them sit out about 30 minutes, or place eggs in warm water for 5 minutes if you forgot earlier. Softer cream cheese whips up silkier and you will get fewer lumps.

2) Nail the egg whip but dont panic. Beat the eggs and sugar until thick and ribbon-like, you want it to fall back slowly when the beater lifts. Once you fold in the flour and liquids stop as soon as it looks homogenous. Overmixing kills the lift so fold gently with a spatula, using big sweeping motions not little circles.

3) Roll while warm and protect the surface. Dust the towel with powdered sugar so the cake wont stick and roll it up right out of the oven, towel inside, this reduces cracks a lot. When you unroll later, spread the filling leaving a small border so the filling wont squeeze out when you roll it back up.

4) Chill and slice smart. Wrap the finished log tight in plastic and chill at least an hour, overnight is even better for cleaner slices. Use a long serrated knife, saw gently, and wipe the blade between cuts for neat rounds. If the roll shows tiny cracks dont stress, it still tastes great.

Lemon Cake Roll Recipe

Recipe by Kate Sinclair

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I can't wait to share my soft, spongy Lemon Sponge Cake roll, tart and lemony with a creamy lemon filling that looks impossibly elegant and will make you want to read on.

Servings

servings

Calories

419

kcal

Equipment: 1. Oven preheated to 350F (175C)