LEMON CAKE ROLL

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You all knew it was coming, right? This should be no surprise?

I have been super addicted to lemon. I love cake rolls. The result? A Lemon Cake Roll!

I love my job. My job is super fun. I get to make cookies and cake rolls for lunch. I get paid to make dessert and ramble onto y’all every day. It’s pretty much a dream come true.

Sometimes I look back on my life BB (Before Blogging) and I think about all the things I used to do:

Clean my house.

Enjoy cooking dinner.

Cut Jordan’s sandwiches into hearts.

Decorate for holidays.

Celebrate holidays on time.

Purchase <insert holiday name> gifts more than 2 days before <insert holiday name>.

Not buy butter in bulk.

Now, my house is a mess, Jordan’s lucky if she gets a sandwich at lunch, and the last time I cared about doing something cute for any holiday was about 3 years ago.

And I’m sorry, people shouldn’t complain if they get Easter treats at Valentine’s Day. It’s just how it is.

I think that list doesn’t look much different than any other mom’s list, actually. Except for the butter in bulk. I buy mine in the form of 4- 4 pound packs at Costco. Monthly.

I don’t have to buy lemons in bulk. Those I get from my mother-in-law. Bless her! And you know what you can make with lemons?

A lemon cake roll.

LEMON CAKE ROLL
LEMON CAKE ROLL

INGREDIENTS:

CAKE:

  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
  • Zest of one lemon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling

FILLING:

  • 1 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 cup lemon curd (or pie filling would work too)
  • Powdered sugar, for dusting

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray. (Use the spray with flour or actually grease and flour the foil to avoid sticking.)
  2. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
  3. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and 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 (mine took 10).

You can find complete recipes of this LEMON CAKE ROLL in crazyforcrust.com

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