A simple sponge cake combines with light and airy whipped filling and tangy lemon to make a dessert that’s simply scrumptious. The best way to describe our Lemon Cake Roll is decadent and delightful!
This cake may seem complicated, but it’s surprisingly easy to make!
Springtime is always the perfect time to make my mother’s favorite Lemon Cake Roll. It’s a favorite among family and friends too.
My mom started making this cake many decades ago, and I continue to make it for my family and friends. It’s a combination of a sponge cake and a lemon icebox pie. It is easy to make when I show you my mom's tips. But, it is also very impressive and always receives raves from the crowd.
Especially when decorated with fresh edible flowers.
My favorite flowers to use are Violas, the sweet little monkey-faces of Spring often called Johnny-Jump-Ups! I always plant several pots of violas in my garden, partly with the intention of using them on this cake, and partly because I just love them!
Before using flowers in decorating or cooking, check and make sure they are edible. Some flowers, like hydrangeas, are very poisonous. Always double check your flowers are safe to use, and make sure to wash and carefully pat them dry before using them.
Edible flowers are a fun way to adorn your yard and your baking. Try out this list of edible flowers we love:
Begonia - Tuberous Begonia and Waxed Begonia
Carnations
Chrysanthemums
Dandelions
Day Lilies
Gladiolas
Hibiscus
Impatiens
Johnny-Jump-ups (Violas)
Marigold
Nasturtiums
Pansy
Roses
Geraniums
When I got married, I received a beautiful glass Canape tray for a wedding present that was the perfect size to serve my Mom’s Lemon Cake Roll. I had to buy my mom and aunt one, or mine would have disappeared! I still use the same tray to serve each cake roll I make. My girls always get excited when they see this dish come out, because they know it means a Lemon Cake Roll is on the horizon!
The whole recipe for Lemon Cake Roll only costs $7 to make, which is a steal compared to buying dessert from a store, restaurant, or bakery!
How it's made
Separate the egg whites from the yolks and put them in separate bowls. When separating the yolk from the white, make sure to use a separate bowl, and then add to the mixing bowl. Egg whites will not beat if there is any yolk present or any oily substance, so wash the bowl and beater before adding the egg whites.
Beat the egg whites until foamy and then gradually add ½ cup sugar; continue beating until stiff, high peaks form.
Place in the refrigerator until needed.
Sift the flour, salt, and baking powder; set aside.
Beat the egg yolks until light and lemon-colored; gradually add ¼ cup sugar beating constantly. It will be a light lemony color, very appropriate for a lemon cake roll. Stir in lemon extract and oil.
Then add yolk mixture to egg whites, fold very gently.
Time for stirring again!
Fold one tablespoon of flour at a time into the egg mixture. Folding just means putting your spoon down to the bottom, and pulling that back up. You want to stir as little as possible so the egg white stay fluffy!
Pour into a waxed paper-lined 11” x 15” jelly roll pan. Bake at 375° for 10 - 15 minutes. Remove from the pan and invert on top of a dishtowel. Peel waxed paper off and roll up in the towel until cool.
This step may seem a little odd, but it's essential for helping your cake roll smoothly! By rolling it up in a clean towel, the cake adopts the form of a roll and will roll easily when it's cool!
Think about it like curling your hair: If you pin the curl up or hold it in your hands a few seconds, it holds better. The cake is the same way! This step is essential for creating a cake roll that doesn't crack. I’ve seen so many baking competitions where a rolled cake cracks, but that can be prevented with this easy tip!
To prepare the filling pour the condensed milk into a medium mixing bowl, add lemon juice and stir until thick, add 3-4 drops of yellow food coloring, and Cool Whip. Stir to blend. Store in the refrigerator until ready to use.
Unroll the cake when cool and spread ⅔ of filling on the cake and roll up using the towel to lift with as you roll it up, then VERY CAREFULLY place the cake seam side down on a long cake plate. Spread remaining filling on the top and sides of the cake. Decorate with lemon curls and mint leaves and/or fresh edible flowers.
My Top Tips for making a Lemon Cake Roll
Tip One: Prepare filling and icing first and store in the refrigerator. This allows plenty of time for the mixture to firm up.
Tip Two: Make sure to roll up the cake in a towel while still hot, then unroll it to put the filling in. This prevents the cake from cracking when you try rolling it up!
Tip Three: If you roll the cake up on the long side, you will get more slices, which are great for a group. Usually, it makes 14-15 slices, which comes out to about 50 cents a slice. It’s hard to find something less expensive than that!
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