This spongy Lemon Cake Roll is packed full of fresh lemon flavor and it’s filled with a luscious lemony cream cheese/whipped cream filling! It’s the perfect dessert to make when you’re in the Spring mood and it also looks elegant and impressive!
Today’s 70-degree weather here in Kentucky has put me in the Spring mood. And when I’m thinking Spring, I’m thinking lemons! I actually posted this recipe a few years back, but it’s been in need of some updated pictures and I was in the mood to make it, so here we have it, a spongy Lemon Cake Roll with a lemony cream cheese-whipped cream filling.
Some people feel intimidated by the thought of making a cake roll, however, cake rolls really are easy to make and the end result is an impressively elegant looking spongy cake roll that is equally delicious!
MAKING THE CAKE
The cake is a sponge cake. It’s made with cake flour, resulting in a light and airy texture, (spongy), and it has just enough baking powder to make it rise perfectly but not too much. The cake gets baked in a jelly roll pan, allowing it to be thin enough for rolling, yet thick enough to be spongy and light.
BAKING AND ROLLING THE CAKE
Boston Cream Cake Roll
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Tip: Add the lemon juice while the eggs are boiling.
All-natural homemade fabric softener. Very effective, more so than industrial ones.
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