Double Lemon Swiss Roll Cake Recipes

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The manufacturing procedure is really simple, you simply need to adhere to the approaches that we have written on this web page. The complying with are the stages of exactly how to prepare Double Lemon Swiss Roll Cake.

If you’ve ever wanted a delicious dessert that looks absolutely amazing, this is the one for you. Perfect for spring or summer (or really anytime you want to remind yourself of warmer months), this is a lemon cream cheese frosting-filled lemon cake that looks just as good as it tastes. There’s nothing worse than putting a ton of effort into a beautiful dessert that ends up tasting bland or dry – thankfully that’s not an issue here. The cake is packed full of that fresh and zesty lemon flavor, and because it’s only cooked for a short period of time, it’s taken out of the oven while it’s still moist and before it has time to dry out.

Bake time and technique are important in this recipe, but don’t let that gorgeous spiral fool you into thinking this is hard to make or complicated. Since your baking surface area is so large (instead of deep), your cake only needs to bake for nine or ten minutes before it’s ready to go. Then you just need to take a dish towel (that’s larger than the baking sheet) and dust it generously with powdered sugar. This ensures your cake won’t accidentally get stuck to the towel once it’s wrapped up. Speaking of wrapping up, you’ll want to roll your cake into a tight spiral – starting at the short end – right when it comes out of the oven. Rolling while it’s still warm means you’re less likely to get cracks in your cake, because it’s still so flexible when it’s warm that it will take the shape of the spiral as it cool and will be easier for you to frost and roll back into a spiral later on. So. Dust your dish towel with powdered sugar, turn your cake out onto the towel, roll it up real tight, then let it chill. Once it’s fully cooled, unroll your cake, frost it and re-roll it. Easy-peasy!


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1/2 teaspoon vanilla extract
  • Powdered sugar, as needed


  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 (8 oz.) package cream cheese, room temperature
  • 3-4 cups powdered sugar, plus more, as needed
  • 1 teaspoon lemon extract
  • 1/2 teaspoon lemon zest
  • 2 tablespoons milk, plus more as needed


  • Preheat oven to 350º F and line a jelly roll baking sheet with parchment paper and non-stick spray.
  • Whisk together flour, baking powder and salt in a medium bowl and set aside.
  • In a large bowl, beat eggs until frothy, then beat in sugar, lemon juice, zest and vanilla extract.
  • Fold dry ingredients into the wet ingredients until just combined, then pour batter into greased and lined baking sheet.
  • Use a rubber spatula to spread batter evenly across the pan and into the corners, then place baking sheet in oven. Bake for 9-11 minutes, or until top is golden brown and springs back when touched.
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