Double Lemon Cake Roll
By TrayH
From the kings and queens of baking at KitchenAid, this lemon roll recipe creates a lemony, moist cake filled with a filling that's both tangy and sweet.
Ingredients
- ~For the filling:
- One 8-ounce package light cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon peel
- ~For the cake:
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking powder
- Powdered sugar
Details
Adapted from thedailymeal.com
Preparation
Step 1
~For the FILLING:
* Beat together all of the filling ingredients with electric mixer on medium speed about 1 ½ minutes, or until well mixed.
~For the CAKE:
* Preheat the oven to 375 degrees.
* Beat the eggs with an electric mixer on high speed about 3 minutes or until very thick and lemon colored.
* Continuing on high speed, gradually add the sugar, beating about 1 minute.
* Stop and scrape bowl to fully incorporate.
* Add the water, vanilla, and lemon extract.
* Turn to medium speed and beat about 30 seconds.
* Continuing on medium speed, gradually add the flour, baking powder, and salt.
* Beat for about 30 seconds, or until batter is smooth.
* Line a 15 ½-by-10 ½-by 1-inch baking pan with waxed paper, aluminum foil, or parchment paper.
* Grease well.
* Pour the batter into pan, spreading to the corners.
* Bake for 11-13 minutes, or until toothpick inserted in the center comes out clean.
* Remove from the oven and immediately turn onto a towel sprinkled with powdered sugar.
* Remove paper or foil.
* Roll cake and towel together, starting on short side.
* Cool completely on wire rack.
* When the cake has cooled completely, unroll it and spread the lemon filling over the top.
* Reroll it and sprinkle the lemon roll with powdered sugar for serving.
* Serve immediately.
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