Lemon Swiss Roll Treat

This lemon Swiss roll recipe creates a light and tangy dessert that’s perfect for any occasion. The tender cake wrapped around a creamy lemon filling offers a delightful balance of sweet and citrusy flavors that never fails to impress. It has become my go-to when I want something that feels both elegant and homey.

I first made this for a family gathering and the roll disappeared before anyone had seconds. Now I make it whenever lemons are in season or when I want a fresh-tasting treat.

Ingredients

• All purpose flour: for a tender but sturdy cake base spoon and level for accuracy
• Baking powder: to help the cake rise just right use fresh for best results
• Table salt: enhances the flavors without overpowering
• Granulated sugar with lemon zest: to release fragrant oils and sweetness
• Large eggs: at room temperature to build the cake’s structure and volume
• Fresh lemon juice: for bright citrus notes freshly squeezed always beats bottled
• Vegetable oil: keeps the cake moist without altering flavor
• Pure lemon extract: boosts lemon intensity and aroma
• Yellow gel food coloring: adds a sunny hue but use sparingly and only if desired
• Powdered sugar: dusted on the tea towel prevents sticking and gives a delicate finish to the roll

Instructions

Sift and Combine Dry Ingredients:

Whisk together flour baking powder and salt in a small bowl to ensure even distribution and avoid lumps. Set aside.

Infuse Sugar with Lemon Zest:

In a separate bowl stir the granulated sugar with fresh lemon zest thoroughly to release natural oils and flavor into the sugar.

Whip the Eggs:

Using a stand or hand mixer beat the large eggs on high speed for 5 minutes until they triple in size and become pale frothy yellow. This aerates the batter for a light sponge.

Incorporate Wet Ingredients:

Lower mixer speed to low then add the lemon infused sugar lemon juice vegetable oil lemon extract and one drop of yellow gel food coloring if using. Mix at medium speed for about one to one and a half minutes until fully combined.

Fold in the Dry Ingredients:

Gently fold the flour mixture into the wet batter using a silicone spatula taking care not to deflate the airy mixture. The batter should remain light and fluffy.

Prepare and Bake the Cake:

Pour the batter evenly into a parchment-lined jelly roll pan. Bake in a preheated 375 degree oven for 10 to 12 minutes. Watch closely as overbaking can cause cracks. The cake is ready when it springs back lightly when touched.

Dust Tea Towel and Prepare for Rolling:

While the cake bakes dust a clean tea towel generously with powdered sugar. This prevents the cake from sticking when rolled.

Flip the Cake onto Tea Towel:

Remove the cake from the oven and loosen edges with a sharp knife. Immediately invert the hot cake onto the powdered sugar dusted towel using a cutting board or baking sheet on top to assist the flip. Peel off parchment gently.

Roll the Cake:

With the cake still warm roll one short end of the tea towel over the cake carefully rolling it into a log shape. Set aside to cool completely about an hour.

Make the Filling:

Beat softened cream cheese until smooth then gradually add sifted powdered sugar beating after each addition. Stir in fresh lemon zest and fold in whipped topping until combined.

Assemble the Roll:

Unroll the cooled cake gently and spread the filling evenly over the surface avoiding edges. Re-roll the cake carefully into a log using even pressure to keep it tight.

Chill and Serve:

Wrap the roll tightly in plastic wrap refrigerate for at least an hour or overnight to set. Before serving dust with powdered sugar and slice carefully into half inch pieces.

This recipe reminds me of warm spring afternoons baking with my grandmother who loved anything lemon flavored.

Storage Tips

Store the Swiss roll tightly wrapped in plastic wrap in the refrigerator for up to four days to keep the cake moist and fresh. For longer storage wrap it again in foil and freeze. Thaw gently in the fridge before serving.

Ingredient Substitutions

You can swap vegetable oil for a mild olive oil or melted butter for a richer flavor but avoid strong tasting oils. Use store-bought whipped topping or homemade whipped cream depending on preference.

Serving Suggestions

Serve slices alongside fresh berries or a dollop of whipped cream to enhance the fresh citrus flavor. The roll pairs well with a light tea or coffee for afternoon gatherings.

This light lemon Swiss roll is perfect for impressing guests with minimal effort. Enjoy the fresh flavors and soft texture in every bite.

FAQs about Recipes

→ How do I prevent the cake from cracking when rolling?

Bake the cake just until springy and use a powdered sugar-dusted towel to roll it while still warm. This helps keep it pliable and prevents cracks.

→ What can I use as a substitute for lemon extract?

Fresh lemon zest and juice provide natural lemon flavor, so you can omit the extract or add a few drops of lemon oil if available.

→ How long should I chill the roll before slicing?

Chill the rolled cake in the refrigerator for at least one hour to allow the filling to set and the roll to hold its shape.

→ Can I prepare the lemon roll ahead of time?

Yes, the roll can be made in advance, tightly wrapped, and stored in the refrigerator up to 4 days or frozen for up to 3 months.

→ What is the best way to slice the cooled roll?

Use a sharp kitchen knife and slice carefully into ½ inch pieces to keep the roll intact and maintain clean edges.