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**Velvet Lemon Cream Roll Cake: A Zesty and Elegant Dessert**
If you’re craving a dessert that’s both refreshing and indulgent, then the **Velvet Lemon Cream Roll Cake** is the perfect treat to add to your recipe collection. With its delicate, fluffy texture and a luscious lemon cream filling, this cake combines the best of both worlds—light, airy sponge cake paired with a zesty citrus twist that will leave everyone wanting more.
This cake not only looks impressive but tastes like a dream, making it the ideal choice for any occasion, from family gatherings to festive celebrations. Here’s everything you need to know to make this elegant dessert that will have your guests swooning with delight.
### Why You’ll Love Velvet Lemon Cream Roll Cake:
– **Citrusy Freshness**: The combination of fresh lemon zest and juice in the cream filling adds a refreshing and tangy flavor that perfectly balances the sweetness of the cake.
– **Light and Fluffy Texture**: The sponge cake is light, soft, and airy, creating the perfect base for the velvety cream filling.
– **Visually Stunning**: When rolled up and sliced, this cake offers a beautiful, swirled presentation that’s sure to impress anyone you serve it to.
– **Versatile**: This cake is great for any occasion—whether it’s a holiday, birthday, or a casual afternoon treat with friends. The citrus flavor makes it particularly perfect for spring and summer celebrations.
### Ingredients for Velvet Lemon Cream Roll Cake:
#### For the Sponge Cake:
– **4 large eggs** (room temperature)
– **1 cup granulated sugar**
– **1 teaspoon vanilla extract**
– **1 cup all-purpose flour** (sifted)
– **1 teaspoon baking powder**
– **1/4 teaspoon salt**
– **2 tablespoons unsalted butter**, melted
– **1/4 cup whole milk**
– **Zest of 1 lemon**
#### For the Lemon Cream Filling:
– **8 ounces cream cheese** (softened)
– **1 1/2 cups heavy whipping cream**
– **1 cup powdered sugar**
– **2 tablespoons fresh lemon juice**
– **1 tablespoon lemon zest**
– **1 teaspoon vanilla extract**
### Instructions for Making Velvet Lemon Cream Roll Cake:
Step 1: Prepare the Sponge Cake
1. **Preheat your oven** to **350°F (175°C)**. Line a 15×10-inch jelly roll pan with parchment paper, ensuring the edges are covered. Lightly grease the parchment paper to make the cake easier to remove later.
2. In a medium mixing bowl, **whisk the eggs** with **granulated sugar** until the mixture is thick, pale, and fluffy. This can take about **5-7 minutes** with an elec
