This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
This bright, refreshing lemon cake roll combines moist lemon cake with lemon cream filling to make the perfect dessert for a spring gathering!
You knew it was going to happen. You knew I couldn’t let a week of sweet posts go by without sharing something lemon. I just wouldn’t be ME if I did that!
Spring is definitely the season where we start to see all the lemon things coming out, and that makes me one happy girl. I seriously don’t know if there is anything lemon that I don’t love. And, I seem to be making a mini lemon lover out of Nat, as well. #winning.
So, let’s talk about this lemon cake roll. I’d never made a cake roll before – of any variety – but when I saw that this was a thing, it was a done deal. Any time I make a new type of dessert that I’ve never attempted before, I get a little nervous. Because, the perfectionist-wannabe in me, doesn’t want to screw it up.
Making and baking the cake was easy peasy. But when I got to the part of the recipe where it tells you flip the cake out of the pan onto a powdered sugar-cover kitchen towel, my interal alarms of fear and impending failure started screaming. I stood there holding the pan for what felt like forever, turning my hands – which were covered with oven mitts because it was fresh out of the oven – different ways to try and figure out in my head just how this was going to work. How was I going to flip it and have it land in one piece on the towel.
I finally just told myself I had to do it and deal with the aftermath when it came. And you know what? The only aftermath I had to clean up was the spray of powdered sugar that blew everywhere when the cake hit the towel. Which I was juuuuust fine with. The cake didn’t break. Hallelujah!
Then it was time to roll it up in the towel and let it cool, while making the filling, and then unroll it to add the filling. This also sounded odd to me, but I did as instructed, and it all turned out perfectly. I tell you all of this so that if you feel a bit uneasy or intimidated about trying a new type of recipe, you can rest assured that it will probably turn out just fine. And even if it doesn’t, it’s better to try! I am so glad that I did, and the result was an amazing lemon cake roll that I was able to share with my co-workers, and it got rave reviews.
This recipe features two of our sponsors this week – Dixie Crystals and Adams Extract. Of course you can’t make a cake without sugar! Dixie Crystals provided the granulated sugar that went in the cake, and I also used their powdered (confectioner’s) sugar in the filling and sprinkled on top! Adams Extract sent us some of their fabulous extracts, including the lemon extract, which I used in the filling as well, to give it just the perfect touch of lemon flavor to go along with the cake.
If you haven’t checked out the prize packages – including one from each of these sponsors, check it out here, and enter below!a Rafflecopter giveaway
Now, I bet you’re ready for that lemon cake roll recipe, aren’t you?!? Check out all the other recipes below from today, too!
Friday #SpringSweetsWeek Recipes
- A #SpringSweetsWeek G & T by Culinary Adventures with Camilla
- Bunny Bark by Our Good Life
- Carrot Cake Ice Cream Sandwiches by Crumb Top Baking
- Carrot Cake Scones by Cheese Curd In Paradise
- Chocolate Crepe Cake Roll by A Kitchen Hoor’s Adventures
- Chocolate Marshmallow Dip by Simply Inspired Meals
- Chocolate Panna Cotta by The Gingered Whisk
- Chocolate Wacky Cake by The Gingered Whisk
- Cottontail Chex Mix by Books n’ Cooks
- Easy as Pie Coconut Cream Pie by A Day in the Life on the Farm
- Flower Pot Spring Cookies by The Freshman Cook
- Homemade Peach Cobbler by A Joyfully Mad Kitchen
- Key Lime Cupcakes by House of Nash Eats
- Key Lime Sugar Cookies by Kelly Lynn’s Sweets and Treats
- Lemon Cake Roll by Sweet Beginnings
- Lofthouse Soft Sugar Cookies with Frosting by The Crumby Kitchen
- Marshmallow S’Mores Cookies by Palatable Pastime
- Mint Chocolate Yogurt Pudding by Cindy’s Recipes and Writings
- Orange Cream Cheese Loaf Cake by A Savory Feast
- Orange Cream Overnight Oats by Cookaholic Wife
- Orange Creamsicle Fruit Salad by Home Sweet Homestead
- PEEPS Bunny Trail Cupcakes by Family Around the Table
- Sheet Pan Key Lime Pie by Strawberry Blondie Kitchen
- Simple S’mores Bars by Cooking With Carlee
- Small Batch Chocolate cupcakes by Creative Southern Home
- Strawberry Papaya and Blood Orange Margarita by Karen’s Kitchen Stories
- Strawberry Rhubarb Cake by Jolene’s Recipe Journal
- Vegan Blueberry Yogurt Coffee Cake by Hezzi-D’s Books and Cooks
- Vegan Lemon Blueberry Cupcakes by The Baking Fairy
Lemon Cake Roll
For the cake:
- 3 eggs
- 3/4 cup Dixie Crystals granulated sugar
- 2 Tbsp Lemon Juice — about 1 medium or 1/2 large
- Zest of one lemon
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup all purpose flour
- Dixie Crystals Powdered sugar — to aid in rolling
For the filling:
- 1 cup cold heavy whipping cream
- 3 Tbsp Dixie Crystals powdered sugar
- 1 tsp Adams Extracts lemon extract
- Dixie Crystals Powdered sugar — for dusting
- Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (use the one with flour, or flour the pan after spraying, to avoid sticking.)
- In a mixing bowl or stand mixer, beat the eggs at high speed for 2 minutes, until frothy and dark yellow. Mix in sugar, lemon juice, and zest.
- In a separate bowl, whisk together salt, baking powder, and flour. Add into wet ingredients and mix at low speed until just blended.
- Spread the batter into the prepared pan.Since the batter is a very thin layer, you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes.
- While the cake is baking, set a large, clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working from the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
- While the cake is cooling make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form. Stir in the lemon extract. Refrigerate until ready to use.
- When cake is cool, carefully unroll the towel. Spread the lemon cream over the cake, as evenly as you can. Roll the cake again, gently but tightly (and withouth the towel this time.) Wrap in plastic wrap to prevent drying out, and refrigerate for at least one hour, up to overnight.
- When ready to serve, sprinkle powdered sugar on top, slice the cake and serve with berries on the side, if you like!
Source: Crazy for Crust
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.