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Lemon Filled Roll Cake


  • Serves 10-12.


  • Cake:
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 7 large egg yolks
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon fresh grated lemon zest
  • Powdered sugar
  • Filling:
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 3 Tablespoons fresh lemon juice
  • 3 egg yolks
  • 1-1/2 teaspoons fresh grated lemon zest
  • 1/2 cup whipping cream


Preheat oven to 375°. Grease bottom of 15×10-inch jellyroll pan. Line with parchment paper. Spray paper with oil spray. Lightly spoon flour into measuring cup and level off at 3/4 cup. In medium bowl, combine flour, 1/2 cup sugar, baking powder, and salt. In larger bowl, beat 7 egg yolks at high speed until they are a light pale color. Add 1/2 cup sugar and beat with yolks until thickened. Add cold water and lemon extract, and blend well. Gently fold flour mixture and lemon zest into egg mixture and blend well. Spread batter into prepared pan. Bake 15 to 18 minutes until lightly browned. Remove from oven and invert onto clean kitchen towel sprinkled generously with powdered sugar. Carefully remove parchment paper and roll cake up in towel beginning with a short end. Cool completely.

Combine sugar, salt, lemon juice, and 3 remaining yolks in small heavy saucepan. Whisk over low heat until thickened. Remove from heat and stir in zest. Cool completely. Whip cream and fold into cooled filling mixture. Unroll cake and spread filling onto cake. Beginning at short end, roll up again without the towel, leaving seam side down. Chill for several hours. Dust with powdered sugar.

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