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A swiss roll cake with homemade lemon curd filling and confectioners sugar.

Lemon curd swiss roll

A delicious swiss roll sponge cake with tart lemon curd filling and then dusted with confectioner's sugar.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine British
Servings 8 slices
Calories 690 kcal


  • 1 Electric mixer
  • 1 jelly/swiss roll pan
  • Mixing bowls
  • Measuring cups and spoons
  • Silicon Spatula


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
  • 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


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!


  • 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.


Serving: 8slicesCalories: 690kcalCarbohydrates: 94gProtein: 8gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 239mgSodium: 147mgPotassium: 111mgFiber: 1gSugar: 80gVitamin A: 1124IUVitamin C: 9mgCalcium: 83mgIron: 2mg
Keyword Swiss roll cake, lemon curd, homemade
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