It's officially summer and everything lemon is back! Yipee! A delicious lemon curd Swiss roll is one of my favorite desserts on this planet. Easy to make and even easier to eat!
A light sponge cake rolled up with homemade tart and sweet lemon curd. Dust with some confectioner's sugar and your dessert is complete. It is simple but will have your guests begging for more. This will have Little Debbie wondering why she never made a lemon version of a Swiss roll!
Although this is my first stab at making a Swiss Roll, I think I smashed it. Making my lemon curd was the perfect addition to the sponge cake roll. Light and delicious perfect start to summer time snacks!
If you think I smashed this lemon dessert, check out the best lemon filled donuts, fresh lemon whoopi pies, and lemon lime coconut macaroons.
Ingredients
- All-purpose flour
- Unsalted butter
- Lemon juice
- Lemon zest
- Eggs
- Granulated sugar
- Confectioner's sugar
What makes this Lemon curd Swiss Roll cake amazing?
- It is made with fresh lemons and lemon zest
- It is a light sponge cake perfect for summer time
- It is super fun to make
- It will make Little Debbie jealous because she never thought about making this flavor
Step by step instructions
Making the lemon curd: In a small saucepan over medium heat, whisk the eggs, lemon juice, and sugar until blended well. Add the butter and lemon zest. Whisk and cook constantly until the mixture is thick enough to coat the back of a spoon.
Transfer to a bowl, cool for 10 minutes and then place in a mason jar covered and put in the fridge until cold. Remove when ready to use for cake.
Making the Swiss roll cake: Grease and line a Swiss roll pan (10x15) with butter and parchment paper. Preheat the oven to 350 degrees F. Whisk flour, salt, baking powder, and lemon zest. Set aside.
Add the butter and the sugar and mix for about a minute until well combined. Add in the eggs, vanilla, lemon extract, and lemon juice until incorporated.
Add dry ingredients to butter/lemon mixture and mix until just combined. It is important to use gentle movements to retain as much air in the batter. Pour batter into prepared tin and bake for 15-18 minutes or until a light golden brown color and firm to touch.
Making the lemon icing: In a microwavable bowl, melt the butter. Add in the confectioner's sugar and lemon juice. Mix until well combined.
Assembling the Swiss roll cake: On a flat surface, place a damp kitchen towel and line it with parchment paper. Sprinkle sugar on the parchment paper as this will stop the cake from sticking. Turn the cake out onto the sugar paper and remove the lining paper.
Using a knife, cut off the crusted edges from the two long sides. Next, roll the Swiss roll starting from one of the short ends, with a tight turn to make a round shape and keeping the sugared paper within the roll. Transfer to wire rack and let cool.
When the cake is cold, gently unroll but do not flatten as it could crack. Add the lemon icing on top and then remove lemon curd from fridge and spread to within 1-2 inches of edges. Slowly, roll the cake up again, enclosing the filling and place on a plate. Dust with confectioner's sugar. Serve and enjoy!
Variations and substitutions
I would love to mention that the options are endless when it comes to making a Swiss roll cake. Here are some other options you may enjoy.
- Change up the cake flavor to chocolate, strawberry, or even red velvet
- Add in different fruit fillings, pumpkin, or different types of buttercream frostings
- Add in different types of nuts such as pecans or walnuts or even coconut
- Add in cookie butter or peanut butter
FAQ's
It is typically a thin layer of vanilla sponge cake that is rolled around raspberry or strawberry jam. However, there is no evidence it actually came from Switzerland. British call it a Swiss Roll whereas Americans refer to the cake as a jelly roll.
This is simple as mentioned above. Over mixing the batter increases gluten production which makes the cake more gummy. Be gently when mixing batter!
Lemon curd swiss roll
Equipment
- 1 Electric mixer
- 1 jelly/swiss roll pan
- Mixing bowls
- Measuring cups and spoons
- Silicon Spatula
Ingredients
Homemade lemon curd filling
- 3 large eggs
- 1 cup granulated sugar
- ½ cup lemon juice freshly squeezed, 2 lemons
- ¼ cup unsalted butter
- 1 tablespoon lemon zest
Swiss roll cake
- 4 large eggs
- pinch of salt
- 1½ teaspoon baking powder
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon lemon juice fresh
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup confectioner's sugar
- ½ cup unsalted butter room temperature
Lemon icing
- 1 cup confectioner's sugar
- ½ cup unsalted butter melted
- 2 tablespoon lemon juice
Instructions
Homemade lemon curd filling
- In a small saucepan over medium heat, whisk the lemon juice, eggs, and sugar together until well combined. Add in the lemon zest and unsalted butter and cook. Stir constantly until the mixture thickens or coats the back of the spoon.
- Transfer the curd to a small bowl and cool for 10 minutes. Put in the refrigerator until it is cold.
Swiss roll cake
- Preheat oven to 350° F. Grease and line a jelly roll pan with butter and parchment paper and set aside. Whisk the flour, salt, baking powder, and lemon zest and set aside.
- In a large mixing bowl, add the butter and sugar and mix until light and fluffy. Add in the eggs, vanilla, lemon extract, and lemon juice and mix until completely incorporated.
- Add the dry ingredients to the butter/lemon mixture and mix until just combined. Don't over mix.
- Pour the batter slowly into the greased prepared pan and spread the batter with a spatula evenly into the pan. Bake for 15-18 minutes until well risen, a light golden brown color, and firm to touch.
- Place a damp kitchen towel on your work surface and cover it with parchment paper. Add some confectioner's sugar which will help the outside of the sponge cake from sticking. Turn the cake out onto the parchment paper and remove parchment lining.
- Using a sharp knife, cut off the firmer crusted edges from the long sides. Roll the Swiss roll starting from the short ends, making a tight turn to make a good round shape and keeping sugared paper inside of the roll. Transfer to wire rack to cool.
- In a microwavable bowl, melt the butter. Add in the confectioner's sugar and lemon juice. Mix until well combined.
- When the cake has cooled, gently unroll it but do not flatten it as it can crack. Spread the lemon icing on top first and then spoon the lemon curd on the icing and spread it evenly within 1 inch of the edges. Roll the cake back up again and place on a plate. Dust with confectioner's sugar. Slice and serve!
Notes
- Homemade lemon curd is to be tightly sealed in a mason jar in the fridge and it will last up to 2 weeks.
- Cake is best stored in an airtight container in the fridge and will last 3-5 days.
Nutrition
Summer time desserts!
Fun fact of the day!
72% of people get creative ideas in the shower!
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