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Lemon Cake Roll

 Lemon Cake Roll
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.
10-12 ServingsPrep: 25 min. + chilling Bake: 15 min. + cooling

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

Directions

  • 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.
  • 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.
  • Invert onto a kitchen towel dusted with confectioners' sugar. Gently
  • peel off waxed paper. Roll up cake in the towel jelly-roll style,

2 of 2

Lemon Cake Roll (continued)

Directions (continued)

  • starting with a short side. Cool completely on a wire rack.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 200 calories, 2 g fat (1 g saturated fat), 71 mg cholesterol, 104 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.