Lemon Swiss Roll is a light and refreshing dessert featuring a soft, airy sponge cake filled with a creamy lemon-flavored whipped filling. Bursting with bright citrus flavor, this elegant rolled cake is perfect for spring gatherings, afternoon tea, or any occasion that calls for a fresh and delicious treat.
Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Prepare the sponge cake batter by mixing the dry and wet ingredients until smooth.
Spread the batter evenly into the prepared pan and bake for 10–12 minutes until lightly golden.
Turn the warm cake onto a clean kitchen towel dusted with powdered sugar and gently roll it up. Let it cool completely.
Unroll the cake and spread an even layer of lemon whipped cream or lemon cream filling.
Carefully roll the cake back into a tight log and refrigerate for at least 1 hour.
Dust with powdered sugar, garnish with lemon zest if desired, slice, and serve chilled.
All-purpose flour
Eggs
Granulated sugar
Fresh lemon juice
Lemon zest
Heavy whipping cream
Vanilla extract
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