Sumptuous Super Fantastic Triple Lemon Roll
The Sumptuous Super Fantastic Triple Lemon Roll is a citrus lover’s dream, blending the perfect trifecta of zesty lemon flavors into a delightful dessert. This light and airy rolled sponge cake is infused with bright lemon zest and juice, then generously filled with a creamy lemon curd and whipped cream filling, offering a tangy-sweet contrast in every bite. Topped with a glossy lemon glaze, this easy-to-make showstopper is as visually stunning as it is delicious. Perfect for special occasions or an indulgent treat to brighten your day, this Triple Lemon Roll is a must-try for fans of refreshing, citrus-forward desserts. Ready in under an hour and serving 8, it’s the ultimate combination of elegance and simplicity.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 150 grams Granulated sugar
- 2 lemons Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 160 grams Lemon curd
- 120 milliliters Heavy cream
- 60 grams Cream cheese
- 2 tablespoons Powdered sugar (for filling)
- 2 tablespoons Lemon juice (for glaze)
- 100 grams Powdered sugar (for glaze)
Instructions
Preheat your oven to 190°C (375°F) and line a 10x15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for 3-5 minutes until they become light and fluffy.
Gradually add the granulated sugar while mixing. Beat for an additional 1-2 minutes.
Fold in the lemon zest, lemon juice, and vanilla extract until well combined.
Gently sift the dry ingredients into the wet mixture and carefully fold until the batter is smooth and no streaks of flour remain.
Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 8-10 minutes, or until the cake springs back when touched and the edges are slightly golden.
While the cake is baking, lay a clean tea towel on a flat surface and dust it generously with powdered sugar.
Once baked, immediately invert the hot cake onto the prepared tea towel. Gently peel off the parchment paper and carefully roll the cake (with the towel) starting at the short end. Allow it to cool completely on a wire rack.
Prepare the filling by whipping the heavy cream with powdered sugar until soft peaks form. In a separate bowl, beat the cream cheese until smooth then fold in the whipped cream. Gently mix in the lemon curd.
Once the cake is completely cool, carefully unroll it and spread the filling evenly over the surface, leaving a small border around the edges.
Re-roll the cake (without the towel) and place it seam-side down on a serving plate. Refrigerate for at least 1 hour to set.
Prepare the glaze by whisking lemon juice and powdered sugar until smooth. Drizzle the glaze over the chilled roll.
Slice and serve the Triple Lemon Roll, enjoying the burst of citrus in every bite!
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 382.6 g | 139% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 373.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
