Lemon Cream Swiss Roll – A Light, Zesty, and Elegant Dessert

If you’re looking for a dessert that’s light, refreshing, and irresistibly creamy, the Lemon Cream Swiss Roll is your new go-to treat. This beautiful rolled sponge cake is filled with fluffy lemon cream and dusted with a touch of powdered sugar, offering a burst of citrusy sunshine in every slice.

Perfect for spring brunches, tea parties, or summer celebrations, this lemon swiss roll is a showstopper that looks impressive but is surprisingly simple to make. The soft sponge cake paired with a silky lemon filling delivers just the right balance of sweetness and tang — a dessert that tastes like a sunny afternoon.

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What Is a Swiss Roll?

A Swiss roll, also known as a jelly roll or roulade, is a type of sponge cake that’s baked flat, filled with cream or jam, and rolled into a spiral shape. The beauty of this dessert lies in its presentation — that signature swirl makes every slice look elegant and inviting.

The Lemon Cream Swiss Roll takes this classic concept to the next level by pairing an airy sponge cake with a luscious lemon cream filling. The result? A dessert that’s delicate yet full of flavor — light enough to enjoy with tea but fancy enough for special occasions.

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Why You’ll Love This Lemon Cream Swiss Roll

Here’s why this recipe will quickly become one of your favorite desserts:

1. 🍋 Bright and Fresh Flavor – The lemon adds a refreshing zing that cuts through the sweetness beautifully.
2. ☁️ Soft and Fluffy Texture – The sponge cake is light as air and perfectly balanced by the creamy filling.
3. 🎂 Gorgeous Presentation – That spiral of cream and golden cake looks like something straight from a bakery window.
4. ⏱️ Quick to Make – The cake bakes in under 12 minutes, and the cream filling comes together in minutes.
5. 💛 Perfect for Any Season – While it’s ideal for spring or summer, the cheerful lemon flavor brightens up any day of the year.

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Ingredients You’ll Need

This Lemon Cream Swiss Roll is made from simple pantry ingredients and fresh lemons.

For the Sponge Cake:

• ¾ cup (95g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons melted coconut oil (or butter)

For the Lemon Cream Filling:

• 1 cup (240ml) heavy whipping cream
• ½ cup (120g) mascarpone cheese or cream cheese (softened)
• ⅓ cup (40g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract

For Dusting and Garnish:

• Powdered sugar (for dusting)
• Lemon slices, mint leaves, or candied peel (optional for decoration)

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How to Make Lemon Cream Swiss Roll

Follow these easy steps for a flawless, bakery-style lemon roll cake.

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Step 1: Prepare Your Pan

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a little extra on the sides for easy lifting. Lightly grease the parchment paper with butter or nonstick spray.

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Step 2: Make the Sponge Cake Batter

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs and sugar together using a hand or stand mixer on high speed for about 3–4 minutes, until pale, thick, and doubled in volume. This step gives the cake its signature lightness.

Add vanilla extract, lemon juice, lemon zest, and melted coconut oil, gently folding with a spatula to maintain the airy texture.

Gradually sift in the dry ingredients and fold until just combined — don’t overmix! The batter should be smooth and fluffy.

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Step 3: Bake the Cake

Pour the batter into your prepared pan, spreading it evenly to the edges. Bake for 10–12 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.

The cake will be thin — that’s perfect for rolling.

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Step 4: Roll the Cake (While Warm!)

As soon as the cake comes out of the oven, run a knife along the edges to loosen it. Carefully lift it out of the pan using the parchment paper.

Place a clean kitchen towel on your counter and dust it lightly with powdered sugar. Flip the warm cake onto the towel and peel off the parchment paper gently.

Starting from one short side, roll the cake and towel together into a spiral. This step “trains” the cake to hold its shape later. Let it cool completely (about 30 minutes).

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Step 5: Make the Lemon Cream Filling

While the cake cools, prepare the creamy filling.

In a mixing bowl, beat the heavy cream until soft peaks form. In another bowl, combine mascarpone (or cream cheese), powdered sugar, lemon juice, lemon zest, and vanilla until smooth.

Fold the whipped cream into the lemon mixture until light and fluffy. Taste — it should be creamy, tangy, and perfectly balanced.

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Step 6: Fill and Re-Roll

Once the cake is completely cool, gently unroll it. Spread the lemon cream filling evenly over the surface, leaving a small border around the edges to prevent overflow.

Carefully roll the cake back up, this time without the towel, into a tight but gentle spiral. Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to set.

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Step 7: Dust and Serve

Before serving, dust the roll lightly with powdered sugar. Slice with a sharp, clean knife for perfect swirls.

Garnish with lemon zest, mint leaves, or a drizzle of lemon glaze for an extra elegant touch.

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Tips for Perfect Swiss Rolls

1. Beat eggs well: This is crucial for a light, fluffy sponge — it’s the only leavening the cake has!
2. Roll while warm: Rolling immediately prevents cracking later.
3. Don’t overfill: Too much filling can squeeze out when rolling.
4. Chill before slicing: A short chill helps the roll hold its shape beautifully.
5. Use fresh lemons: Fresh juice and zest make a world of difference in flavor.

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Make It Healthier (Optional Swaps)

If you like to make desserts a little lighter, here are a few easy substitutions that still keep this roll irresistible:

• Use coconut sugar instead of white sugar.
• Swap heavy cream for light coconut cream for a tropical twist.
• Replace cream cheese with Greek yogurt for extra protein and tang.
• Use maple syrup in the filling for natural sweetness (adjust thickness as needed).

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Flavor Variations to Try

Once you master this recipe, you can get creative with other delicious variations:

• 🍓 Lemon Berry Roll: Add sliced strawberries or raspberries inside before rolling.
• 🍋 Lemon Blueberry Roll: Mix a handful of fresh blueberries into the filling.
• 🍊 Citrus Twist: Replace some lemon juice with orange or lime for a mixed citrus flavor.
• 🍰 Lemon Curd Layer: Spread a thin layer of lemon curd before the cream for a tangy surprise.
• 🌿 Lavender Lemon Roll: Add a pinch of culinary lavender to the cream for an elegant floral touch.

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How to Store Your Lemon Cream Swiss Roll

• Refrigerate: Store in an airtight container for up to 3–4 days.
• Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.
• Make Ahead: You can bake the sponge and make the filling a day in advance; just assemble before serving.

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Serving Ideas

This Lemon Cream Swiss Roll is a showstopper on its own, but here are a few ways to make it extra special:

• Serve with a dollop of whipped cream or a drizzle of lemon glaze.
• Add a side of fresh berries for color and flavor contrast.
• Serve on a pretty platter with a dusting of powdered sugar for a bakery-style look.
• Pair with Earl Grey tea or iced coffee for the perfect afternoon treat.

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Why Lemon Desserts Are Always a Hit

Lemon desserts strike that perfect balance between sweet and tart, refreshing the palate while still feeling indulgent. They bring brightness and elegance to the dessert table, and the scent of lemon zest instantly uplifts any mood.

This Lemon Cream Swiss Roll embodies all those qualities — light, fragrant, and perfectly sweet. It’s a dessert that feels both classic and modern, timeless yet exciting.

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Common Questions

Can I make the sponge chocolate or vanilla instead?
Yes! For a chocolate twist, add 2 tablespoons of cocoa powder and reduce the flour slightly. For vanilla, skip the lemon zest and double the vanilla extract.

What if my cake cracks while rolling?
Don’t worry — just dust with powdered sugar or top with whipped cream. It’ll still taste amazing!

Can I use store-bought lemon curd instead of lemon cream?
Absolutely. You can fill it with lemon curd for a stronger citrus kick, or combine both curd and cream for extra decadence.

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Final Thoughts

The Lemon Cream Swiss Roll is the perfect combination of light sponge cake, creamy filling, and bright citrus flavor. It’s the kind of dessert that looks sophisticated but is wonderfully approachable — a treat that brings joy with every slice.

Whether you’re making it for a brunch, a birthday, or just because you love lemon desserts, this roll is guaranteed to impress. Each bite delivers that refreshing lemon burst followed by a silky smooth cream finish — a little taste of sunshine, no matter the season.

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