Lemon Roll Cake: Easy Recipe

If you enjoy desserts with a rich lemon flavor and a moist, refreshing texture that melts in your mouth, this lemon roll cake is for you. It is an easy recipe that doesn’t require advanced baking skills or any special equipment. However, we recommend making it the day before, as the flavors develop and the cake becomes even more delicious.

This recipe is an adapted version of the traditional Portuguese orange roll cake from the Algarve and Setúbal regions. While the original is made with a moist sponge cake, this lemon version has a texture that is closer to a custard pudding. We were inspired by the famous orange roll cake recipe by Marco Costa and adapted it to our own taste.

Below, we explain step by step how to make this delicious lemon roll cake recipe!

Preparation

• Servings: 10 slices
• Total time: 40 to 45 minutes
  • Prep time: About 20 minutes
  • Cook time: 20 to 25 minutes
• Difficulty level: Easy

Equipment

• 24 cm x 37 cm baking tray
• Oven tray
• Large bowl
• Wire whisk
• Lemon zester
• Kettle
• 1 sheet of parchment paper

Ingredients – Lemon Roll Cake

• 50 g all-purpose flour
• 500 g sugar
• 15 g baking powder
• 2 lemons (juice and zest)
• 12 eggs
• Boiling water, as needed

Lemon Roll Cake – Step-by-Step Recipe

1. Preheat the oven to 200°C (390°F) using the fan-assisted setting.
2. Combine the dry ingredients in a bowl: the flour, baking powder, sugar, and zest from the two lemons.
3. Mix the ingredients by hand, rubbing the lemon zest between your fingers to release its oils and enhance the flavor.

4. Add the lemon juice, making sure to remove any seeds.
5. Add the eggs and mix everything well. The goal is simply to combine the ingredients without incorporating too much air into the batter. However, it is important that the egg whites and yolks are fully mixed to prevent any visible white streaks of egg white from remaining in the batter.

6. Grease a baking tray with oil, place a sheet of parchment paper on top, and grease the paper as well. Pour the batter into the tray. The batter will be quite runny.
7. Bring water to a boil in a kettle.
8. Place the baking tray with the batter on the oven tray and pour the boiling water into the oven tray. The water should reach about halfway up the sides of the baking tray.
9. Bake for 20 to 25 minutes in a water bath, until the cake is spongy but fully cooked.

10. Remove from the oven, let it cool slightly, and roll the cake using the parchment paper to help you, as shown in the image. Fold the ends of the parchment paper to help it keep its shape.

11. Refrigerate overnight and serve the next day.
12. You can decorate it with a few lemon slices, and it is ready to serve.

Tips and Variations

• This cake tastes even better the next day, as the flavors continue to develop over time. It is also delicious when served chilled, making it a great option for hot summer days.
• If you prefer a more intense lemon flavor, brush the roll with a little lemon juice or a lemon and sugar syrup before rolling it. However, keep in mind that the cake is already quite sweet.
• If you like, you can replace the lemon with orange or lime to create a delicious variation of this roll cake.
• This roll cake has a texture that is closer to a custard pudding. If you prefer a classic roll cake made with a light sponge cake, try our Orange Roll Cake recipe.

Serving Suggestions

This dessert pairs very well with Port wine or another sweet wine. It is also excellent served with tea or coffee, either as an afternoon snack or for breakfast.

Storage and Freezing

This roll cake keeps very well in the refrigerator for around 10 days. In fact, the flavor becomes even more intense as the days go by. Just make sure to keep it well covered to prevent it from absorbing any refrigerator odors.

You can also freeze it without significantly affecting its texture or flavor.

Conclusion

This is a simple and easy-to-make recipe, perfect for hot summer days. It has an intense lemon flavor and is even better when served chilled. It is also a great dessert to prepare ahead of time, as it keeps well in the refrigerator and its flavor continues to improve over time. We hope you enjoy it!

Bom Apetite! (Enjoy!)

Lemon Roll Cake

Jorge Bastos

Everything you need to know to make this delicious lemon roll cake, perfect for summer. With step-by-step instructions and simple directions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine portuguese

Servings 10

Equipment

• 24 cm x 37 cm baking tray
• Oven tray
• Large bowl
• Wire whisk
• Lemon zester
• Kettle
• 1 sheet of parchment paper

Ingredients

  

• 50 g all-purpose flour
• 500 g sugar
• 15 g baking powder
• 2 Lemons juice and zest
• 12 Eggs
• Boiling water as needed

Instructions

 

• Preheat the oven to 200°C (390°F) using the fan-assisted setting.
• Combine the dry ingredients in a bowl: the flour, baking powder, sugar, and zest from the two lemons.
• Mix the ingredients by hand, rubbing the lemon zest between your fingers to release its oils and enhance the flavor.
• Add the lemon juice, making sure to remove any seeds.
• Add the eggs and mix everything well.
• Grease a baking tray with oil, place a sheet of parchment paper on top, and grease the paper as well.
• Pour the batter into the tray.
• Bring water to a boil in a kettle.
• Place the baking tray with the batter on the oven tray and pour the boiling water into the oven tray. The water should reach about halfway up the sides of the baking tray.
• Bake for 20 to 25 minutes in a water bath, until the cake is spongy but fully cooked.
• Refrigerate overnight and serve the next day.
• You can decorate it with a few lemon slices.

Keyword Lemon, Lemon roll cake

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