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tric mixer on high speed. Add the **vanilla extract** and **lemon zest** and continue to whisk until just combined.
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3. In a separate bowl, sift the **flour**, **baking powder**, and **salt**. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
4. In a small saucepan, combine the **melted butter** and **milk**, then gently fold this into the batter.
5. Pour the batter into the prepared jelly roll pan, spreading it out evenly. Bake for about **10-12 minutes**, or until the cake is lightly golden and a toothpick inserted in the center comes out clean.
#### Step 2: Roll the Cake
1. As soon as the cake is done baking, remove it from the oven. Place a clean kitchen towel on your countertop and dust it with powdered sugar.
2. Turn the cake out onto the towel, carefully peeling away the parchment paper. Starting from one edge, gently roll the cake up with the towel inside, creating a spiral. Let it cool completely in the towel, which helps the cake hold its shape once it’s filled.
#### Step 3: Make the Lemon Cream Filling
1. While the cake is cooling, prepare the lemon cream filling. In a mixing bowl, beat the **cream cheese** until smooth and creamy.
2. Add the **heavy whipping cream** and continue to beat until the mixture thickens and stiff peaks form.
3. Slowly mix in the **powdered sugar**, **lemon juice**, **lemon zest**, and **vanilla extract**. Beat until everything is well combined and the cream has a light, fluffy texture.
#### Step 4: Assemble the Cake
1. Once the cake has cooled completely, carefully unroll it from the towel. Spread the **lemon cream filling** evenly over the entire surface of the cake, leaving about a 1-inch border around the edges.
2. **Roll the cake back up**, this time without the towel, to create a tight spiral. If necessary, trim the edges to create a cleaner look.
#### Step 5: Chill and Serve
1. Transfer the rolled cake to a serving platter and refrigerate for at least **1-2 hours** to allow the flavors to meld and the cake to firm up.
2. Before serving, you can dust the top with additional powdered sugar or garnish with extra lemon zest or fresh berries for a pop of color.
### Tips for Perfect Velvet Lemon Cream Roll Cake:
– **Room Temperature Ingredients**: For the best texture, make sure your eggs and cream cheese are at room temperature before starting. This ensures they mix more easily and result in a smoother batter and filling.
– **Be Gentle with the Cake**: When rolling the cake, be gentle and don’t rush. A light touch helps to prevent cracking.
– **Chill Before Serving**: This step not only helps the cake firm up, but it also enhances the flavors and makes the cake even more refreshing.
– **Experiment with Flavors**: While lemon is the star of this recipe, feel free to experiment with other citrus fruits like orange or lime for a unique twist.
### Why You’ll Love This Cake
The **Velvet Lemon Cream Roll Cake** is the perfect balance of light and creamy. Its tender sponge cake provides the ideal backdrop for the rich, lemony cream filling that strikes the perfect balance between sweetness and tang. It’s a dessert that will be the center of attention on any dessert table, especially during the warmer months when citrus flavors shine.
Not only is this cake a delicious treat, but its beautiful swirls and elegant appearance make it ideal for serving at special occasions. It’s impressive without being overly complicated, making it the perfect dessert for those looking to wow their guests with minimal effort.
### Conclusion
This **Velvet Lemon Cream Roll Cake** is a delightful combination of soft, pillowy cake and a tangy, creamy filling that will leave everyone asking for more. Whether you’re preparing it for a holiday, birthday, or just a casual get-together, it’s sure to be a hit. Easy to make, yet elegant in appearance and flavor, this dessert is destined to become a favorite in your recipe repertoire!
