Description
A light and fluffy lemon-flavored Swiss roll cake, perfect for Easter celebrations.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until pale and fluffy.
- Add lemon juice and lemon zest, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture until just combined.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
- Once baked, remove from the oven and let cool for a few minutes before rolling it up with the parchment paper.
- While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake, spread the whipped cream evenly, and roll it back up carefully.
- Chill in the refrigerator for at least 1 hour before slicing and serving.
Notes
- Make sure to roll the cake while it’s still warm to prevent cracking.
- Feel free to add more lemon zest for a stronger lemon flavor.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg