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Lemon Cake Roll Recipe
Lemon Cake Roll Recipe photo by Taste of Home
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Lemon Cake Roll Recipe

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3.5 10 11
Publisher Photo
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Recommended: 21 Easter Cake Recipes
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES: 10-12 servings

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 3 tablespoons cold water
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • 3/4 cup water
  • 1/4 cup lemon juice

Nutritional Facts

1 slice: 200 calories, 2g fat (1g saturated fat), 71mg cholesterol, 104mg sodium, 43g carbohydrate (33g sugars, 0 fiber), 3g protein.

Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
  2. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes.
  3. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature.
  5. Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Lemon Cake Roll in Country Extra January 2000, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Lemon Cake Roll

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Sambur38 User ID: 8818748 246094
Reviewed Mar. 27, 2016

"I have made quite a few rolls and I don't know if I did something wrong but it didn't turn out well at all and I made it twice. Will not be making This again."

MY REVIEW
kiliguinon User ID: 8460994 230177
Reviewed Jul. 26, 2015

"Incredibly easy and absolutely delicious. I'm not much of a baking genius but this came out lovely. Didn't have the right pan nor did I have kitchen towel, used substitutes for both but it came out well :D Here are some pictures :) https://kiliguinon.wordpress.com/2015/07/26/lemon-swiss-roll/

A must try :D"

MY REVIEW
beija User ID: 6412641 30848
Reviewed Dec. 28, 2012

"Im going to try it again but mine came out like a stale sandwich very dry. I left it less minutes than it said. I followed step by step but ill try leaving it less time in the oven"

MY REVIEW
jltaylor19 User ID: 6352609 36850
Reviewed Dec. 4, 2012

"Ths is light and refreshing. cake rolls are so simple to make but get rave reviews every time I serve them."

MY REVIEW
MsPattyinLoveland User ID: 5671128 28717
Reviewed Apr. 26, 2012

"I jazzed it up with using sugar free lemon gelatin in the cake batter. I used Splenda instead of sugar for both cake and filling. Added lemon zest to both also. Instead of the powder sugar I added a lemon flavored (1/4 tsp of lemon juice in place of vanilla)meringue to it and baked till light brown. Garnished it with lemon twist and spearmint leaves. Lovely presentation and I think the changes were very refreshing."

MY REVIEW
Mlagra User ID: 6628567 75435
Reviewed Apr. 23, 2012

"It was easy to make and was delicious."

MY REVIEW
1275 User ID: 6324211 26059
Reviewed Mar. 31, 2012

"I don't know what it is with this recipe, nobody really like it. My family usually loves citrus flavored desserts but this wasn't a hit. Maybe I did something wrong when I left out 1/2 cup of sugar in the cake because I thought there was too much. The cake had a weird texture, spongy, but I guess it is supposed to be like that. The filling was good but it oozed everywhere and the cake was hard to roll up. Maybe it would have been better if there was some lemon flavor in it. Don't base my judgement on whether or not you should make this, just wasn't a hit."

MY REVIEW
creamofthecook User ID: 5945026 51032
Reviewed May. 9, 2011

"This cake is awesome! It looks so pretty. It is light and tasty. I served it on Mother's Day for a nice Spring treat. Used parchment paper instead of waxed and it worked beautifully as it did not stick. Will make again and again."

MY REVIEW
jonsbride1009 User ID: 4402339 28697
Reviewed Sep. 11, 2009 Edited Mar. 29, 2016

"Mine did not turn out all that well......I guess that the rolling was harder then I thought......*sigh*....still tasted good though...I will be trying again...."

MY REVIEW
kproeschel User ID: 2158063 89226
Reviewed Jul. 29, 2009

"I took this to the county fair and got a first place with it. I added shredded white chocolate to the lemon before rolling it up and then topped the roll with the rest of the lemon filling and chocolate curls. Also added lemon peel to the lemon filling."

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