Description
This delightful Lemon Cream Cheesecake Roll combines a light sponge cake with a creamy lemon filling, making it a refreshing dessert perfect for any occasion.
Ingredients
-
- Main Ingredients
- 8 oz Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 1 tbsp Lemon juice
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
- 1/2 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3 Large eggs
- 1/2 cup Granulated sugar
- Equipment
- Jelly Roll Pan
- Mixing Bowls
- Electric Mixer
- Parchment Paper
- Kitchen towel
Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.
- Gently fold the flour mixture into the egg mixture until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 12–15 minutes, or until lightly golden and springs back when touched.
- Let cool in the pan for 5 minutes. Invert onto a kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake in the towel from the short end. Allow to cool completely.
- For the filling, beat softened cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla; mix well.
- Whip the heavy cream until stiff peaks form, then fold into cream cheese mixture.
- Unroll the cooled cake. Spread lemon cream filling evenly over the cake.
- Roll cake back up tightly (without the towel) and place seam-side down.
- Refrigerate for at least 2 hours to set.
- Slice and serve chilled. Garnish with extra lemon zest if desired.
Notes
- For a twist, add fresh berries to the filling or drizzle with berry sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American