Velvet Lemon Cream Roll Cake: A Refreshing Twist on a Classic Dessert

Serve chilled for the best flavor and texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This cake is perfect for making ahead of time; just cover it tightly and refrigerate until ready to serve.
Variants:

Lemon Raspberry Roll Cake: Add a layer of fresh raspberries or raspberry puree inside the roll cake for an extra burst of flavor and color.
Berry-Topped Velvet Lemon Roll Cake: Top the cake with fresh berries like strawberries, blueberries, or blackberries for a refreshing finish.
Orange Cream Roll Cake: Substitute lemon with orange zest and juice for a citrusy twist on this roll cake.
FAQ:

Q: Can I use store-bought lemon curd for the filling?
A: Yes! If you’re short on time, you can substitute lemon curd for the lemon cream filling. It will give the cake a more intense lemon flavor.

Q: How can I prevent the cake from cracking when rolling it?
A: Make sure the cake is fully cooled before unrolling, and be gentle when rolling it up with the towel to avoid cracks. If cracks occur, don’t worry—just cover them with extra filling or powdered sugar!

Q: Can I freeze this cake?
A: Yes! You can freeze the unfilled rolled cake for up to 1 month. Thaw at room temperature, then fill with the lemon cream filling before serving.

Velvet Lemon Cream Roll Cake is a perfect blend of light, fluffy cake and refreshing lemon cream, offering a zesty and indulgent dessert that will impress anyone who tastes it.