🍋 Lemon Easter Swiss Roll Cake Recipe

Perfect for: Easter celebrations, spring desserts, or any special occasion
Yields: 8–10 servings
Prep Time: 30 minutes
Cook Time: 10–12 minutes
Total Time: ~1 hour 30 minutes (including chilling and decorating)
Calories per slice: ~250-300 kcal (depending on size)

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🧺 Ingredients

For the Sponge Cake:

• 4 large eggs

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• ¾ cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• Powdered sugar (for dusting towel)

For the Lemon Cream Filling:

• 1 cup heavy whipping cream

• ½ cup lemon curd (store-bought or homemade)

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

For the Frosting:

• ½ cup unsalted butter, softened

• 1 ½ cups powdered sugar

• 2 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1–2 tablespoons heavy cream (if needed, to adjust consistency)

For Decoration:

• Sweetened whipped cream (optional, for topping)

• Chocolate shavings or curls

• Speckled mini candy eggs in pastel colors

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🧁 Instructions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring the edges are covered, and lightly grease the sides.

2. In a large mixing bowl, whisk the eggs with the granulated sugar using an electric mixer on high speed until pale and fluffy, about 5-7 minutes.

3. Add the vanilla extract and lemon zest to the egg mixture, and whisk to combine.

4. In a separate bowl, sift the all-purpose flour, baking powder, and salt together.

5. Gradually fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.

6. Pour the batter into the prepared pan, spreading it evenly.

7. Bake for 10–12 minutes or until the cake is lightly golden and springs back when touched.

8. Immediately after removing from the oven, sprinkle powdered sugar over a clean kitchen towel and turn the cake out onto the towel. Peel off the parchment paper.

9. Carefully roll the cake with the towel while it is still warm, starting from the short end. Let it cool in the towel for about 15 minutes.

Step 2: Make the Lemon Cream Filling

1. In a mixing bowl, beat the heavy whipping cream until stiff peaks form.

2. Gently fold in the lemon curd, powdered sugar, and vanilla extract until smooth and well combined. Be careful not to deflate the whipped cream.

Step 3: Assemble the Cake

1. Once the cake has cooled slightly but is still warm, unroll the cake gently from the towel. Spread the lemon cream filling evenly over the cake, leaving about an inch around the edges.

2. Re-roll the cake carefully without the towel, forming a tight roll. Place the rolled cake on a serving platter, seam side down.

Step 4: Prepare the Frosting

1. In a mixing bowl, beat the unsalted butter until smooth and creamy.

2. Gradually add the powdered sugar, lemon juice, and lemon zest, and continue to beat until smooth.

3. If the frosting is too thick, add 1–2 tablespoons of heavy cream to reach a spreadable consistency.

Step 5: Frost the Cake

1. Spread the frosting evenly over the top and sides of the rolled cake, smoothing it with an offset spatula or butter knife.

Step 6: Decorate

1. If desired, top the cake with sweetened whipped cream, chocolate shavings or curls, and speckled mini candy eggs in pastel colors for an Easter-themed decoration.

2. Refrigerate the cake for at least 30 minutes to allow the flavors to meld and the frosting to set.

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💡 Tips & Tricks

• Make-Ahead Option: The sponge cake can be baked a day in advance. Just keep it wrapped tightly in plastic wrap and refrigerated until ready to fill and roll.

• Homemade Lemon Curd: If you prefer homemade lemon curd, it can easily be made a day ahead as well. Allow it to cool before using in the filling.

• Decorations: You can customize the decorations with edible flowers, sprinkles, or even a drizzle of melted white chocolate for extra flair.

• Chill Before Serving: For best results, allow the Swiss roll to chill for at least 30 minutes before slicing. This helps it hold its shape and ensures the flavors have time to set.

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🧊 Storage

• Refrigeration: Store the Swiss roll in an airtight container in the refrigerator for up to 3–4 days. The cream filling may soften a bit, but the cake will still be delicious.

• Freezing: You can freeze the unassembled cake (before frosting) by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw in the fridge before assembling.

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🥰 Who Will Love This Cake?

• Lemon lovers who enjoy the tangy and refreshing flavor of lemon in desserts.

• Easter and spring enthusiasts looking for a festive, colorful dessert.

• Fans of light, fluffy cakes with creamy fillings and fresh flavors.

• Anyone who enjoys fun, visually stunning cakes with a smooth, easy-to-make filling!