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If you're on the hunt for a dessert that embodies the essence of sunshine and joy, look no further than the Zesty Lemon Dream Roll Cake. This delightful treat combines the bright, refreshing flavors of lemon with a light and airy cake that rolls up beautifully, making it not just a feast for the palate but also a stunning centerpiece for any occasion. Whether you're celebrating a birthday, hosting a summer picnic, or simply indulging in a sweet afternoon treat, this roll cake is sure to impress your guests and satisfy your sweet cravings.

Lemon Cream Roll Cake

Brighten up your dessert table with the Zesty Lemon Dream Roll Cake! This beautiful cake features a light, airy texture and a delightful lemon cream filling that will impress your guests. Perfect for celebrations or a sweet afternoon treat, this roll cake is as delicious as it is stunning. Discover the joy of rolling, filling, and icing your own cake at home. Perfect for summer gatherings and special occasions! #LemonCake #DessertIdeas #BakingRecipe #HomemadeDeliciousness #RollCake
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Ingredients
  

For the Cake:

4 large eggs

1 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

Zest of 1 lemon

1/4 cup lemon juice

For the Lemon Cream Filling:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

Zest of 1 lemon

2 tablespoons lemon juice

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Zest of 1 lemon (for garnish)

Instructions
 

Prepare the Cake:

    - Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper, greasing it lightly.

      - In a mixing bowl, beat the eggs with granulated sugar until light and fluffy, about 5 minutes.

        - Gently fold in the flour, baking powder, salt, lemon zest, vanilla extract, and lemon juice until combined.

          - Pour the batter into the prepared pan, smoothing it into an even layer.

            - Bake for 12-15 minutes until the cake is lightly golden and springs back when touched.

              - Once done, remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

                Rolling the Cake:

                  - While the cake is still warm, roll it up with the towel from the short end. This helps the cake retain its shape. Let it cool completely, rolled up.

                    Make the Lemon Cream Filling:

                      - In a mixing bowl, whisk the heavy whipping cream, powdered sugar, vanilla extract, lemon zest, and lemon juice until stiff peaks form. This is your lemon cream filling.

                        Assemble the Cake:

                          - Once the cake is completely cooled, unroll it carefully. Spread the lemon cream filling evenly over the cake.

                            - Carefully re-roll the cake, this time without the towel, starting from one of the short ends. Place seam-side down on a serving platter.

                              Prepare the Lemon Glaze:

                                - In a small bowl, mix the powdered sugar with lemon juice until smooth. Adjust the consistency, adding more lemon juice if needed for drizzling.

                                  Finish and Serve:

                                    - Drizzle the lemon glaze over the rolled cake and garnish with additional lemon zest. Slice into pieces and serve chilled or at room temperature.

                                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices