Double Lemon Roll Cake

Looking for a bright, bakery-style dessert with citrus in every bite? This Double Lemon Roll Cake wraps a soft lemon sponge around a creamy lemon cream-cheese filling, then finishes with a snowy dusting of powdered sugar. It looks impressive, tastes fresh, and is easier than a layered celebration cake.

Below you will find the ingredients, step-by-step method, rolling tips, variations, storage advice, and FAQs for a reliable Double Lemon Roll Cake every time.

## Double Lemon Roll Cake Ingredients

### Lemon Sponge Cake
– 3 large eggs
– 1 cup sugar
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 2/3 tablespoons lemon zest
– 1 teaspoon lemon extract
– 1/2 teaspoon vanilla extract
– Powdered sugar, for dusting the towel and finished cake

### Lemon Cream Cheese Filling
– 1 (8 oz) package cream cheese, softened
– 1/4 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tablespoons fresh lemon juice
– 2 tablespoons milk

## How to Make Double Lemon Roll Cake1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
2. Beat the eggs and sugar until thick and pale, about 3 to 4 minutes. Mix in lemon zest, lemon extract, and vanilla.
3. Whisk the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture just until combined. Spread evenly in the pan.
4. Bake for 10 to 13 minutes, until the cake springs back lightly when touched. Do not overbake or it may crack when rolled.
5. While hot, turn the cake onto a clean kitchen towel heavily dusted with powdered sugar. Peel off the parchment. Roll the cake up in the towel from the short end and cool completely.
6. For the filling, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and milk; beat until fluffy and spreadable. Add a splash more milk only if needed.
7. Carefully unroll the cooled cake. Spread the lemon filling evenly, leaving a small border. Re-roll gently (without the towel), place seam-side down, and dust with powdered sugar. Chill 30 minutes before slicing for cleaner cuts.

## Tips for a Soft Lemon Roll

Roll the cake while it is warm so it learns the shape and cracks less later.

Dust the towel generously with powdered sugar so the sponge does not stick.

Spread the filling in a thin, even layer. Too much filling can squeeze out when you roll.If small cracks appear, powdered sugar covers them well.

## Easy Variations

Add extra lemon zest to the filling for a stronger citrus finish. Fold in a spoon of lemon curd with the cream cheese for a double-lemon boost. Serve slices with fresh berries.

## Serving Suggestions

Serve Double Lemon Roll Cake slightly chilled or at cool room temperature with tea, coffee, or brunch fruit. It makes a beautiful spring dessert tray centerpiece.

## Storage

Keep covered in the refrigerator for up to 3 days. For neater slices, chill before cutting with a sharp knife wiped between cuts. Freezing is possible for up to 1 month if tightly wrapped; thaw overnight in the fridge.

## Double Lemon Roll Cake FAQs

### Why did my roll cake crack?

Usually from overbaking or waiting too long to do the first towel roll. Bake just until set and roll while warm.

### Can I make it ahead?

Yes. Assemble, wrap, and chill up to 1 day ahead. Dust with powdered sugar just before serving.

### Can I use bottled lemon juice?

Fresh lemon juice tastes brighter. Bottled works in a pinch for the filling.

### Do I need a jelly roll pan?

A 10×15-inch rimmed sheet pan is ideal. A thicker pan makes a cake that is harder to roll.

## ConclusionDouble Lemon Roll Cake is a soft lemon sponge filled with creamy lemon cream cheese frosting and finished with powdered sugar. With a warm towel roll and a quick chill, you get a bright citrus dessert that slices into pretty spirals.