This lemon cake roll has been a bright spot in my baking rotation for years. I first made it one Easter afternoon when I wanted a show-stopping dessert that didn’t require a towering layer cake or complicated piping. The bright citrus aroma filled the kitchen while the sheet cake baked, and by the time I spread the buttercream and rolled it up, my family was hovering in the doorway asking when they could have a slice. It’s delicate, tender, and remarkably easy to assemble once you master the simple technique of rolling while warm.

The crumb of the sheet cake is feather-light thanks to whipped eggs, while the filling balances sweet and tangy: a lemon-scented buttercream with the option to add a ribbon of homemade curd for extra brightness. The texture contrast between the soft cake and creamy filling is what keeps everyone going back for seconds. Because it stores well in the refrigerator and looks elegant sliced, it’s become my go-to dessert for spring gatherings and holiday brunches.

Ingredients

• Eggs: 3 large eggs, room temperature. Room temperature eggs whip to a higher volume than cold eggs; I use large eggs from pasture-raised hens when possible for richer color and flavor.
• Sugar: 1 cup granulated sugar. This sweetens and stabilizes the whipped eggs; use a fine granulated sugar for the smoothest texture.
• Water: 3 tablespoons cold water. A small amount of liquid helps the batter loosen and produce a tender crumb.
• Flour: 1 cup all-purpose flour, spooned and leveled. For a slightly lighter cake you can substitute half cake flour, but the classic version uses all-purpose.
• Baking powder & Salt: 1 teaspoon baking powder and 1/4 teaspoon salt to help the cake rise and balance sweetness.
• Buttercream Filling: 1 cup (2 sticks) unsalted butter softened, 3 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice for a punch of citrus.
• Lemon Curd (Optional): 1 cup sugar, 3 tablespoons all-purpose flour, 1 large egg lightly beaten, 3/4 cup water, 1/4 cup fresh lemon juice — cooked until thick for a glossy curd.
• Glaze: 2 tablespoons lemon juice, 1 tablespoon whole milk, 2 1/2 cups powdered sugar, and 1 teaspoon lemon zest to finish with a glossy sheen.

Instructions

Preheat and Prepare: Preheat your oven to 375°F. Line a 15x10-inch jelly-roll pan with parchment paper and grease well. Proper pan preparation prevents sticking when you roll the cake; I like to lightly grease the pan and then lay the parchment so the batter slides right off when the cake cools. Whip the Eggs: In a large mixing bowl, beat 3 large eggs for 3 minutes on medium-high speed until pale and slightly thickened. Gradually add 1 cup sugar while beating, and continue for 2 more minutes until the mixture is noticeably thick and ribbon-like. The air you incorporate here gives the cake its spring — look for the batter to fall from the beaters in a ribbon that holds for a few seconds. Combine Batter: Fold in 3 tablespoons cold water. Sift together 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt, then gently fold into the egg mixture until just combined. Avoid overmixing to keep the cake tender. Bake: Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake 12–14 minutes at 375°F, or until the top springs back lightly when touched. Ovens vary; start checking at 12 minutes to avoid overbaking. Roll While Warm: Immediately after removing from the oven, invert the cake onto a clean kitchen towel, remove parchment, and while still warm roll the cake up in the towel from the short side. Allow it to cool in that rolled shape — this prevents cracking later when filled. Prepare Buttercream: Using a stand mixer or hand mixer, beat 1 cup softened unsalted butter with 3 cups powdered sugar on low to combine, then increase speed to medium and beat until light and fluffy, about 2 minutes. Beat in 1 teaspoon vanilla and 2 tablespoons lemon juice for 1 minute more. If the filling seems too loose, chill briefly. Optional Lemon Curd: In a small saucepan, whisk together 1 cup sugar, 3 tablespoons flour, 1 lightly beaten egg, 3/4 cup water and 1/4 cup lemon juice. Cook over medium heat, stirring constantly until it boils and thickens, then cook 1 minute more. Remove from heat and cool to room temperature before using. Fill and Re-Roll: Unroll the cooled cake carefully. Spread the buttercream evenly across the surface to within 1 inch of the edges. If using curd, spread a thin layer of buttercream first to prevent the curd from soaking into the cake, then add a ribbon of curd and swirl gently. Re-roll starting from the same short side, place seam-side down, and refrigerate 1–2 hours to set. Glaze and Serve: Whisk together 2 1/2 cups powdered sugar, 2 tablespoons lemon juice, 1 tablespoon whole milk, and 1 teaspoon lemon zest until thick but pourable. Drizzle over the chilled roll and slice with a serrated knife for clean cuts.

Storage Tips

Store the lemon roll chilled in an airtight container or wrapped tightly in plastic wrap to avoid drying. At room temperature it will keep for about 24 hours, but refrigeration is best for up to 4 days. For freezing, slice and flash-freeze on a tray before wrapping in plastic and foil — frozen slices thaw in the refrigerator overnight and can be glazed fresh or served as is. When reheating, let slices come to room temperature for 30 minutes to enhance flavor and texture.

Ingredient Substitutions

For gluten-free needs, replace the all-purpose flour with a 1:1 gluten-free flour blend; texture will be slightly different but still tender. To make the filling dairy-free, substitute vegan butter and use a dairy-free milk for the glaze. If you prefer a lighter filling, fold whipped cream into the buttercream to create a mousse-like consistency — use a 2:1 ratio of buttercream to whipped cream.

Serving Suggestions

Serve thin slices garnished with extra lemon zest, toasted almond slivers or a dusting of powdered sugar. It pairs beautifully with freshly brewed tea, espresso, or a light prosecco. For brunch, plate with fresh berries and a dollop of mascarpone for richness. The roll also makes an elegant dessert for dinner parties when presented on a wooden board or white platter and sliced to show the spiral.

Cultural Background

Rolled cakes have a long tradition across Europe — think Swiss roll in Britain or jelly rolls in the U.S. The idea of a thin sponge rolled with filling dates back centuries as a clever way to layer textures without complex baking. The lemon variation is an American favorite for spring and Easter, where citrus signifies freshness and renewal. This adaptation blends simple technique with bright flavors to create a dessert that feels both classic and contemporary.

Seasonal Adaptations

In summer, fold in fresh blueberry compote or swap lemon for lime for a tropical note. During the holidays, add a teaspoon of cinnamon to the batter and use orange zest in the glaze for warming flavors. For winter celebrations, spread a thin layer of raspberry jam under the buttercream to add richness and color that pairs well with holiday table settings.

Meal Prep Tips

Make the cake and fillings a day ahead: bake and roll the cake, prepare the buttercream and curd, then assemble and chill overnight. This lets the flavors marry and makes slicing neater. Transport the log on a flat tray in a cooler for picnics or potlucks. Bring the glaze separately and drizzle just before serving for the freshest look.

This lemon roll is one of those desserts that feels fancy but is completely approachable. Try it once and you’ll find yourself reaching for it for spring gatherings, holiday brunches, and any time you want a dessert that tastes like sunshine. My hope is you make it your own — swap a few flavors, share it with neighbors, and create a tradition around that first bright bite.