Tuesday, June 2, 2015

Lemon Roll Cake

So we have made the pumpkin roll many times and it is always a huge success! I stumbled across a recipe on crazyforcrust.com for a LEMON ROLL CAKE! If you know my fiance, you know he is crazy for lemon so I knew he would love this! I changed the recipe a little based on what I already had at home. It was amazing! I may try the original recipe next to see the different. I promise you, you need to try the delicious dessert!

3 eggs
3/4 cup granulated sugar
Juice of 1 large lemon
1 tsp lemon extract
1 tsp baking powder
3/4 cups all purpose flour
powdered sugar (to help cake from sticking to towel)
8 oz cream cheese
6 tbs butter
1 tsp vanilla
1 tsp lemon extract
1 cup powdered sugar


Preheat the oven to 350 degrees. Line a jelly roll pan (10x15) with wax paper. (if you do not have a jelly roll pan it is possible to do this with a casserole dish, just be careful when flipping to not burn your hands). Spray the wax paper with pam to prevent the cake from sticking.

Beat the eggs at high speed until fluffy. Beat in granulated sugar, lemon juice, and lemon extract.
Whisk together flour, baking powder, and salt. Beat dry ingredients into lemon/egg mixture.

Spread the cake mix evenly into the prepared pan. Bake for 9-11 minutes or until the cake springs back. It is important not to over cook the cake or it will not roll properly.

While cake is baking lay out a clean dish towel and heavily sprinkle powdered sugar on the towel (to prevent the cake from sticking). When the cake is done baking, carefully flip it over on to the prepared towel (I usually use a towel to hold the sides of the pan when I flip it to keep from burning my hands. Once the cake is flat on the towel, from the small end, tightly roll the cake into a lot (longways). Place the roll in the fridge for 45 minutes to set its shape. While the cake is cooling prepare the filling.

Blend the cream cheese and butter together. Once well mixed, add the lemon extract and vanilla. Slowly add the powdered sugar until everything is well blended.

When the cake is done setting, unroll it on the counter and spread in the lemon filling. Re-roll the cake back up with out the towel. Once the cake is rolled, wrap the log in plastic wrap and keep in the in the fridge. Wait at least an hour before eating (its really best the next day!) Enjoy the delicious and savory treat! I know we did!

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