Description
A delightful treat combining a light, fluffy cake with a luscious lemon filling, perfect for spring gatherings and summer picnics.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 4 eggs
- 1/4 cup unsalted butter, softened
- 1/4 cup fresh lemon zest and juice
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 15×10 inch jelly roll pan with grease and parchment paper.
- Whisk together the all-purpose flour, baking powder, and a pinch of salt in a mixing bowl.
- Beat the softened unsalted butter and granulated sugar together until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition until smooth.
- Fold the dry ingredients into the wet mixture with a spatula, being careful not to over-mix.
- Pour the batter into the prepared pan, spreading it evenly, and bake for 12-15 minutes until golden brown.
- Whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Fold in the lemon zest and juice carefully.
- Cool the cake slightly, then roll it up in the parchment paper to maintain its shape while cooling completely.
- Unroll the cooled cake, spread the lemon cream filling evenly, and roll it back tightly before slicing and serving.
Notes
Dust the top with powdered sugar or garnish with additional lemon zest before serving. Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg