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.