Double Lemon Swiss Roll Cake

If you’ve ever wanted a delicious dessert that looks absolutely amazing, this is the one for you. Perfect for spring or summer (or really anytime you want to remind yourself of warmer months), this is a lemon cream cheese frosting-filled lemon cake that looks just as good as it tastes. There’s nothing worse than putting a ton of effort into a beautiful dessert that ends up tasting bland or dry – thankfully that’s not an issue here. The cake is packed full of that fresh and zesty lemon flavor, and because it’s only cooked for a short period of time, it’s taken out of the oven while it’s still moist and before it has time to dry out.

Why You’ll Love This Recipe

This Double Lemon Swiss Roll Cake is a citrus lover’s dream come true. Its vibrant lemon flavor is both refreshing and satisfying, making it a standout dessert for any occasion. The cake’s light and airy texture combined with the creamy, tangy frosting will have everyone asking for seconds. Plus, its stunning spiral presentation is sure to impress your guests.

Kitchen Equipment You’ll Need

• Jelly roll baking sheet
• Parchment paper
• Non-stick spray
• Large kitchen towel
• Mixing bowls
• Whisk
• Electric mixer
• Rubber spatula

Ingredients

Cake:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons lemon zest
• 1/2 teaspoon vanilla extract
• Powdered sugar, as needed

Frosting:

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 3-4 cups powdered sugar, plus more, as needed
• 1 teaspoon lemon extract
• 1/2 teaspoon lemon zest
• 2 tablespoons milk, plus more as needed

Preparation

1. Preheat oven to 350º F and line a jelly roll baking sheet with parchment paper and non-stick spray.
2. Whisk together flour, baking powder, and salt in a medium bowl and set aside.
3. In a large bowl, beat eggs until frothy, then beat in sugar, lemon juice, zest, and vanilla extract.
4. Fold dry ingredients into the wet ingredients until just combined, then pour batter into the greased and lined baking sheet.
5. Use a rubber spatula to spread batter evenly across the pan and into the corners, then place baking sheet in oven. Bake for 9-11 minutes, or until top is golden brown and springs back when touched.
6. While cake bakes, spread a large kitchen towel on your workspace and dust generously with powdered sugar. (Towel should be larger than the baking sheet.)
7. Remove cake from oven and turn it out onto the sugar-coated kitchen towel. Remove parchment paper, then, starting from one of the short sides of the cake, flip the edge of the towel onto the cake and tightly roll cake into a spiral.
8. Set cake aside or refrigerate until cooled completely.
9. For the frosting: beat cream cheese in a large bowl for 1-2 minutes, or until fluffy. Add butter and beat until smooth and combined, then beat in 3 cups powdered sugar.
10. Mix in lemon extract and lemon zest, stirring in milk if you prefer frosting to be a little thinner.
11. Remove cake from fridge and unroll, then spread frosting on, making sure to get up to the edges of the cake.
12. Re-roll cake, without the towel, being careful to gently pull the cake away from the towel if it sticks slightly.
13. Return to the refrigerator for another 1-2 hours, or until chilled.
14. Dust with powdered sugar, slice, serve, and enjoy!

Tips for Success

To achieve the perfect spiral, roll the cake while it’s still warm. This will prevent cracks and help the cake maintain its shape as it cools. Be sure to dust the towel generously with powdered sugar to prevent sticking.

Additional Tips and Variations

For an extra burst of lemon, consider adding a bit more lemon zest to the frosting. You can also try using lime or orange zest for a different citrus twist. If you prefer a less sweet frosting, reduce the amount of powdered sugar to your taste.

Nutritional Highlights (Per Serving)

This cake is a delightful treat, but be mindful of its sugar and fat content. Each serving contains approximately:

• Calories: 350
• Sugar: 30g
• Fat: 18g
• Carbohydrates: 45g
• Protein: 5g

Frequently Asked Questions (FAQ)

• Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Just be sure to wrap it tightly and store it in the refrigerator.
• Can I freeze the cake? It’s best not to freeze it as the texture may change. However, you can freeze the unfrosted cake for up to a month.
• What if I don’t have a jelly roll pan? You can use a regular baking sheet, but the cake might be slightly thicker and may need a little extra baking time.

Conclusion

This Double Lemon Swiss Roll Cake is a wonderful addition to any dessert table, offering a bright and refreshing lemon flavor that’s sure to please. I hope you’ll give this recipe a try and experience the joy of baking and tasting this delightful cake. Don’t forget to share your experiences and any unique twists you put on the recipe!