Lemon Cake Roll

Ingredients

Instructions

Cake

  • 3 eggs
  • 3/4 cup sugar
  • 2 tbls. lemon juice (about one lemon)
  • Zest of one lemon
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3/4 cup flour
  • Powdered sugar to aid in rolling
  • Yellow food coloring

Lemon Curd Filling

  • 1 cup cold heavy whipping cream
  • 3 tbls. powdered sugar
  • 1/2 cup lemon curd
  • Powdered sugar, for dusting
Preheat oven to 350

Beat eggs, sugar, for one minute. Add lemon juice and zest.

Whisk salt, baking powder, and flour. Stir into (just) wet ingredients. Add some yellow food coloring.

Spread into a 10 x 15 jelly roll pan lined with parchment paper. Use a spatula to spread into a thin layer.

Bake 8 - 11 minutes. (Usually 8)

Place a clean towel on the counter. Sprinkle liberally with powdered sugar, about 1/4 cup.

Take the cake out of the oven. Turn over onto the towel. Remove parchment.

Roll up from the short side (fold end of the towel over the cake. Roll tightly. Cool at least one hour.

Make filling:

Beat heavy cream until stiff peaks. Add powdered sugar. Gently fold in curd. Refrigerate until ready to use.

Unroll towel. Spread curd/cream over cake.

Gently but tightly reroll.

Wrap in plastic. Chill at least one hour or overnight. Sprinkle with powdered sugar.

Will last, covered up to 4 days in the refrigerator.