Luscious Lemon Cream Roll Cake with Lemon Glaze

Serving: Serve the cake chilled or at room temperature. It pairs wonderfully with a cup of tea or a light fruit salad.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen, but it’s best to freeze it before adding the glaze. Let it thaw before glazing and serving.
Make-Ahead: You can make the cake ahead of time, filling and rolling it, then refrigerate it for up to 24 hours before glazing and serving.
Variations
Blueberry or Raspberry Swirl: Add a swirl of fresh blueberry or raspberry puree to the cream filling for a fruity twist.
Frosting: Instead of a glaze, you can frost the cake with whipped cream or a buttercream frosting for a richer texture.
Lemon Blueberry Filling: Mix fresh blueberries into the cream filling for a burst of flavor and color.
Coconut Lemon Roll: Add some shredded coconut to the cream filling for an extra tropical touch.
FAQ
1. Can I use store-bought cake mix?
Yes, you can use store-bought cake mix to save time. Just be sure to follow the instructions on the box for making a thin, sponge-like cake.

2. Can I make the cake ahead of time?
Yes! You can bake and roll the cake in advance, then refrigerate it. When you’re ready to serve, simply prepare the filling, re-roll the cake, and drizzle with the glaze.

3. Can I use a different flavor of filling?
Absolutely! Feel free to experiment with different flavors like orange, lime, or even a chocolate cream filling for a unique twist.

4. How do I prevent the cake from cracking when rolling?
Make sure the cake is completely cool before unrolling it. If it still cracks, it’s usually because the cake wasn’t fully baked or cooled properly, so be gentle when rolling and unrolling.

This Luscious Lemon Cream Roll Cake with Lemon Glaze will brighten up any meal with its fresh and zesty flavor. Perfect for any lemon lover, it’s a delightful, light dessert that will leave everyone asking for seconds!