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Looking for a dessert that dazzles as much as it delights? This lemon cake roll is your sunshine on a plate. A light, airy sponge cake wraps around velvety lemon curd and fluffy whipped cream, making every bite a burst of citrusy bliss. It’s refreshingly bright, subtly sweet, and way easier to make than it looks—yes, even for cake roll rookies. Whether you’re whipping it up for a special gathering or just need a sweet pick-me-up, this zesty beauty is destined to steal the spotlight. Once you slice into it, you’ll wonder why you didn’t make it sooner.
This tasty lemon cake roll combines fluffy sponge cake with zesty lemon curd and whipped cream. It’s simple to prepare and boasts amazing bright flavors.
You might also like chocolate roll cake, carrot roll cake, tiramisu Swiss roll, Swiss roll train treats, or perhaps this maple cinnamon roll cake.
Why You’ll Love It
So easy to make: Despite its elegant presentation, this lemon roll cake is simple to prepare, even if you’re relatively new to home baking.
It looks great too: Rolled up and dusted with powdered sugar, it looks like a bakery-style dessert that’s sure to impress.
Make-ahead friendly: This cake can be chilled for up to a day before serving, making it perfect for parties, holidays or easy entertaining.
Freezer-friendly: Make several of these and freeze some for future desserts. You’ll find it freezes and thaws well.
Lemon Swiss Roll Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Eggs: Provide structure, moisture and help create the light, sponge-like texture essential for rolling the cake.
Granulated sugar: Sweetens the cake and helps stabilize the beaten eggs for a fluffy batter.
Lemon juice: Infuses the cake and filling with bright, tangy citrus flavor that balances the sweetness. Fresh lemon juice is, of course, the best choice.
Lemon zest: Adds concentrated lemon aroma and depth, enhancing the overall citrus punch.
Salt: Just a pinch to balance the sweetness and sharpen the lemon flavor.
Baking powder: Helps the cake rise during baking, creating a tender, airy crumb.
All-purpose flour: Gives the cake structure while remaining light enough for rolling.
Powdered sugar: Prevents the warm cake from sticking when rolled and adds a light sweetness to the outside of the cake. Also sweetens the whipped cream in the filling without graininess.
Heavy cream: Whips into a fluffy filling that’s rich but not heavy, pairing perfectly with the tart lemon curd.
Lemon curd: Adds a creamy, tart layer inside the roll, giving each bite a burst of lemony richness. I love to make my own lemon curd (here’s the recipe!)
How to Make Lemon Cake Roll
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the batter: Whisk together the dry ingredients in one bowl, beat the eggs with sugar, lemon juice, and zest in another, and then fold both mixtures together.
Bake and roll: Bake for 10 minutes, then dust with powdered sugar, flip onto parchment paper, and roll up while warm. Let the rolled cake cool for at least 30 minutes.
Make the filling: Whip the cream with powdered sugar and gently fold in the lemon curd.
Fill and roll: Unroll the cake, spread with lemon curd and whipped cream, and roll it back up.
The finishing touches: Chill for at least 30 minutes, then slice and enjoy!
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, substitute 1:1 gluten-free flour for all-purpose flour to make the recipe gluten-free—choose one that includes xanthan gum (otherwise your cake will come out dense and dry).
Different citrus: Swap for orange to create a sweeter, slightly floral citrus version of the roll or try lime for a bolder, slightly more tart flavor with tropical flair.
Add an extract: Add ½ teaspoon of vanilla extract to the cake batter for a subtle warmth that complements the lemon. Or try a few drops of lemon extract to intensify lemon flavor if fresh lemons aren’t available and you’re using bottled juice.
Whipped cream: Replace the heavy cream with coconut cream for a dairy-free option with a tropical twist.
Lemon curd: Use your favorite flavor jam (maybe raspberry or blueberry) instead of lemon curd for a sweet-tart berry-filled version.
Add freeze-dried fruit powder: Mix some with the powdered sugar for dusting to give a pop of color and subtle fruit flavor to the outside of the cake.
Add some crunch: Sprinkle toasted almonds or crushed pistachios on top of the whipped cream before rolling for added texture and flavor.
Serving Suggestions
Appetizers: Begin your meal with hearty Cajun shrimp deviled eggs or summery peach panzanella salad.
Main dishes: How about juice marry me salmon with crack green beans and sweet potato wedges for the main course?
Desserts: Finish off with a slice of this mouthwatering lemon cake roll and perhaps a glass of homemade limoncello liqueur too!
How to Store Lemon Swiss Roll
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 to 4 days.
Freeze: As long as it’s wrapped well and tight, first in plastic wrap and then in foil, lemon Swiss roll cake can be frozen for up to 2 months.
Thaw: Refrigerate to thaw overnight when ready to serve.
Top Tips
Frosting the cake: I found that using a disposable plastic frosting bag (or Ziploc bag with the tip cut off) helped fill the roll cake with the lemon curd, and separately with the whipped cream into the center of the cake.
Parchment paper is so handy: Using parchment paper to help roll the cake once it has baked and been inverted to your working surface helps curl the cake so it can hold its shape while cooling, and also helps keep your hands clean.
Leftover filling: If you have leftover filling, just serve it alongside the cake.
Check for doneness: When the cake springs back when pressed gently, it’s time to take it out the oven.
Hide the cracks: Even though the cake seems thin, it’s actually quite pliable. Rolling and unrolling it shouldn’t allow too many cracks to occur, but even if some do they can be topped with additional whipped cream.
Swiss Lemon Cake Roll FAQs
I recommend a 10 x 15-inch jelly roll pan or baking pan. Your baking pan should be at least 1 inch deep to allow the cake to rise during baking.
To avoid cracks, it’s important to roll the cake while still warm. This helps it form a memory of the rolled shape as it cools. Using parchment paper prevents sticking and tearing. Be gentle but quick, and don’t worry if there are few small cracks—they can often be hidden with a dusting of powdered sugar or some whipped cream. Letting the cake cool fully in the rolled shape is key before adding the filling.
That’s up to you. It’s really tasty either way!
Lemon Swiss Cake Roll Recipe
Lemon Cake Roll
Equipment
- Jelly Roll Pan 10 x 15-Inch or Baking Pan with Rim
- Electric Mixer with Whisk Attachment
Ingredients
For the Cake:
- 3 eggs
- ¾ Cup granulated sugar
- 2 Tablespoons lemon juice, fresh
- 1 Tablespoon lemon zest, about 1 lemon
- ¼ Teaspoon salt
- 1 Teaspoon baking powder
- ¾ Cup all-purpose flour
- powdered sugar, for dusting
For the Filling:
- 1 Cup heavy cream, very cold
- 2 Tablespoons powdered sugar
- ⅔ cup lemon curd
To Serve:
- whipped cream
- lemon zest
Instructions
- Preheat oven to 350°F and grease a 10 x 15-inch jelly roll pan or cookie sheet with non-stick spray or vegetable shortening, then line it with parchment paper.
Make the Cake:
- In a large mixing bowl, mix the salt with the baking powder and flour and set aside.
- In another bowl, add the eggs and with a handheld mixer beat on high speed for about 2 minutes until dark yellow and frothy.
- Add the sugar, lemon juice and lemon zest and continue mixing to combine.
- Add the egg mixture to the flour mixture and use a spatula to stir until just combined, taking care not to overmix.
- Spread the batter evenly into the prepared jelly roll pan and bake in the center of the oven for 10 minutes until done.
- Let it cool for about 1 minute, then loosen the edges of the cake from the pan and lightly dust with powdered sugar.
- Top the baked cake with a piece of parchment paper and a cutting board.
- Turn the cake out from the pan onto the parchment/cutting board.
- Immediately roll the cake loosely on the parchment paper using the long edge. Starting with the long edge closest to you, folding over the parchment can help create that first center curl. The parchment paper will prevent the warmed cake from sticking together while cooling in the rolled state. A clean kitchen towel can be used instead.
- Place the rolled cake on a cooling rack seam side down and cool completely for at least 30 minutes to 1 hour.
Make the Filling:
- In a bowl, add the cold heavy cream and sugar and whip with an electric mixer with the whisk attachment until soft peaks form.
- Add ⅓ cup of the lemon curd to the cream and just fold gently but don’t fully combine.
- Cover and refrigerate while the rolled cake cools.
Fill the Cake:
- Gently unroll the cake on a working surface.
- Starting at the most curved end, spread the remaining lemon curd over the cake.
- Spread the whipped cream filling on top of the lemon curd and carefully roll the cake up.
- Set it seam side down on a serving platter and chill in the refrigerator for 30 minutes or up to 1 day before serving.
- Serve it topped with whipped cream and extra lemon zest.
Notes
Parchment paper is so handy: Using parchment paper to help roll the cake once it has baked and been inverted to your working surface helps curl the cake so it can hold its shape while cooling, and also helps keep your hands clean!
Leftover filling: If you have leftover filling you can serve it with the cake.
Check for doneness: When the cake springs back when pressed gently, it’s done.
Hide the cracks: Even though the cake seems thin, it’s very pliable. Rolling and unrolling it shouldn’t allow too many cracks to occur, but even if some do they can be topped with additional whipped cream.
Nutrition
This delicious lemon cake roll is made with a light sponge cake that bakes up airy and soft, making the perfect base for rolling without cracking. It’s filled with a bright, tangy layer of lemon curd that cuts through the sweetness and delivers a burst of citrus flavor, along with a whipped cream filling that’s just sweet enough to complement the lemony layers without overpowering them. You’ll find this delicious Swiss roll cake with lemon whipped cream filling to be ideal for any occasion and, if you’re been looking for the ultimate lemon Swiss roll recipe, I heartily recommend this one.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I finally tried making a lemon cake roll and it turned out better than I expected. The sponge was light and fluffy, and the lemon curd with whipped cream inside made it so refreshing. It looked fancy but was way easier than I thought.
You guys, this lemon cake roll is sunshine in dessert form. It looks super fancy, but it was surprisingly easy to make (and I’m no cake roll expert). Totally refreshing and SO worth making again!