Name: Lemon Curd Cake Roll
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: European
Ingredients: ¾ cup (95 g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 4 large eggs (room temperature); ¾ cup (150 g) granulated sugar; 2 tablespoons vegetable oil or melted butter; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 teaspoon finely grated lemon zest; 3 egg yolks; ½ cup (100 g) granulated sugar; 2 tablespoons lemon zest; ¼ cup (60 ml) fresh lemon juice; 4 tablespoons (60 g) butter; Powdered sugar or lemon glaze for topping (optional)

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Soft, light, and bursting with citrus brightness, this Lemon Curd Cake Roll is a delightful treat that perfectly balances sweetness and tang. A tender sponge cake wraps around silky homemade lemon curd, creating a dessert that’s as beautiful as it is refreshing. It’s the perfect cake to brighten any occasion—from afternoon tea to special celebrations.

Why You’ll Love This Recipe

This cake roll is a showstopper that tastes just as good as it looks. The airy sponge provides the perfect texture contrast to the smooth and zesty lemon curd filling. It’s not overly sweet, making it a wonderful choice for those who prefer light, refreshing desserts. Plus, it’s easier to make than you might think, and it always impresses guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sponge cake:
• ¾ cup (95 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs (room temperature)
• ¾ cup (150 g) granulated sugar
• 2 tablespoons vegetable oil or melted butter
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest

For the lemon curd:
• 3 egg yolks
• ½ cup (100 g) granulated sugar
• 2 tablespoons lemon zest
• ¼ cup (60 ml) fresh lemon juice
• 4 tablespoons (60 g) butter

For the topping:
• Powdered sugar or a simple lemon glaze (optional)

Directions

Prepare the lemon curd:
In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and zest. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the butter until melted and smooth. Cover with plastic wrap touching the surface and refrigerate until completely cooled.
Bake the sponge cake:
Preheat the oven to 340°F (170°C). Line a 10×15-inch (25×38 cm) rectangular baking pan with parchment paper. In a large bowl, beat the eggs and sugar with an electric mixer for 5–7 minutes until light and fluffy. Sift in the flour, baking powder, and salt, folding gently with a spatula. Add the oil, milk, vanilla, and lemon zest, folding until smooth. Pour into the prepared pan and spread evenly. Bake for 10–12 minutes, or until lightly golden and springy to the touch.
Roll the cake:
While still warm, dust a clean kitchen towel generously with powdered sugar. Invert the cake onto the towel and peel off the parchment paper. Using the towel, gently roll the cake from the short side into a tight log. Allow it to cool completely while rolled up.
Fill and shape:
Once cooled, carefully unroll the cake and spread the chilled lemon curd evenly over the surface. Roll the cake again (without the towel) into a neat log. Dust with powdered sugar or drizzle with lemon glaze.
Serve:
Slice and enjoy slightly chilled for the most refreshing flavor.

Servings and timing

This recipe yields approximately 8–10 servings.
Preparation time: 25 minutes
Baking time: 12 minutes
Cooling and assembling time: 1 hour
Total time: about 1 hour 40 minutes

Variations

• Add a thin layer of whipped cream before spreading the lemon curd for extra creaminess.
• Swap the lemon curd for raspberry curd or passion fruit curd for a tropical twist.
• Fold in poppy seeds to the sponge batter for added texture and visual appeal.
• Top with a simple glaze made from powdered sugar and lemon juice for a glossy finish.

Storage/Reheating

Store the Lemon Curd Cake Roll covered in the refrigerator for up to 4 days. For best texture, let slices sit at room temperature for 10–15 minutes before serving. Avoid freezing the filled roll, as the lemon curd may separate once thawed. If you want to freeze the sponge, do so before filling—it can be frozen (tightly wrapped) for up to 2 months.

FAQs

1. Can I make the lemon curd ahead of time?

Yes, lemon curd can be prepared up to 3 days in advance and stored in the refrigerator.

2. What can I use instead of a double boiler for the lemon curd?

You can use a heatproof bowl placed over a pot of gently simmering water, ensuring the bowl doesn’t touch the water.

3. Why did my cake crack when rolling?

Cracking happens if the cake cools before being rolled. Roll it while still warm to maintain flexibility.

4. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled juice works in a pinch.

5. How do I prevent the sponge from sticking to the towel?

Dust the towel generously with powdered sugar before rolling the cake.

6. Can I make this recipe gluten-free?

Yes, substitute the flour with a 1:1 gluten-free all-purpose baking blend.

7. Can I use store-bought lemon curd?

Absolutely. It saves time and still tastes delicious.

8. How can I make the sponge extra fluffy?

Beat the eggs and sugar thoroughly until the mixture is pale, thick, and tripled in volume.

9. What size pan should I use if I don’t have a 10×15-inch one?

A 9×13-inch pan works too; your cake will be slightly thicker and may need an extra minute of baking.

10. Can I serve this cake warm?

It’s best served chilled or at room temperature to allow the lemon curd to set properly.

Conclusion

The Lemon Curd Cake Roll is a radiant dessert that captures the taste of sunshine in every bite. With its airy sponge and bright, tangy filling, it’s the perfect combination of lightness and luxury. Whether for a family gathering or an afternoon treat, this cake brings a touch of elegance and joy to any table.

Lemon Curd Cake Roll