Here's an inviting introduction for the Luscious Lemon Cream Roll Cake with Lemon Glaze :
Bright, refreshing, and irresistibly light, the Luscious Lemon Cream Roll Cake with Lemon Glaze is a dessert that brings sunshine to any occasion.
With its soft, fluffy sponge rolled around a zesty lemon cream filling, each bite offers a burst of citrus balanced by a touch of sweetness.
Finished with a glossy lemon glaze, this cake is as stunning as it is delicious, perfect for spring gatherings, summer celebrations, or anytime you crave a taste of something fresh and vibrant.
This lemon roll cake is a delightful treat that’s sure to impress!
Preparation time: 20 minutes | Cooking time: 15 minutes.
- Ingredients :
1 cup granulated sugar
4 large eggs
1/2 cup all-purpose flour
1/4 cup lemon juice
1 tsp baking powder
Zest of 2 lemons
1/4 cup unsalted butter, melted
1/4 cup powdered sugar
2 tbsp milk
- Instructions :
1. Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
2. In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, about 5-7 minutes.
3. Sift together the flour and baking powder, then gently fold them into the egg mixture. Be careful to maintain the airiness.
4. Add the lemon juice and zest, then pour in the melted butter. Fold the ingredients until just combined; do not overmix.
5. Spread the batter evenly in the prepared pan and smooth the top.
6. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
7. While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, milk, and a bit of lemon juice until smooth.
8. Once the cake is cooled, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
9. Roll the cake tightly with the towel starting from one of the short ends. Allow it to cool completely in this position.
10. Once cooled, gently unroll the cake and spread a layer of lemon cream filling (or your favorite lemon curd) across the surface, then roll it back up without the towel.
11. Drizzle the lemon glaze over the top of the roll cake before slicing and serving.
Nutritional Information:
Approximate per serving (based on 10 servings):
Calories: 210 | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Fiber: 0g
Here are some tips for making the perfect Luscious Lemon Cream Roll Cake with Lemon Glaze :
Prep Your Pan Properly: Line your baking pan with parchment paper and lightly grease it to ensure the cake releases easily after baking, preventing any tearing when you roll it.
Work Quickly with the Sponge: Roll the sponge cake in a clean kitchen towel while it’s still warm. This helps it cool in the rolled shape, making it easier to fill later without cracking.
Use Fresh Lemons: For the best flavor, use fresh lemon juice and zest in both the cream filling and the glaze. Fresh lemons add a bright, natural citrus taste that bottled juice can’t match.
Whip the Cream Filling Lightly: Avoid over-whipping the cream filling to maintain a soft, spreadable texture that rolls smoothly with the cake.
Let the Roll Chill: After assembling, refrigerate the cake roll to let it set. This helps the filling firm up and makes it easier to slice cleanly.
Glaze at the Right Time: Pour the lemon glaze over the cake just before serving for the best presentation. This keeps the glaze fresh and glossy, adding a beautiful finishing touch.
Slice with a Serrated Knife: Use a serrated knife to cut the roll cake into slices to avoid squishing it and keep each piece looking neat and inviting.
With these tips, you’ll have a light, beautifully rolled Lemon Cream Cake with a perfectly tangy glaze that’s as delicious as it looks!!
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