Lemon Swiss Roll

Our Lemon Swiss Roll is a light and refreshing dessert made with fluffy lemon cake and lemon cream filling, perfect for any occasion. An easy and delicious treat everyone will love.

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If you’re craving a dessert that’s as bright and fresh as it is indulgent, look no further than this lemon Swiss roll. The airy, delicate sponge is wrapped around a luscious lemon filling that’s both tangy and sweet, creating a beautifully balanced bite every time.

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Our recipe for Lemon Swiss Roll stands out because of its simplicity and attention to detail. The sponge is light and airy, ensuring a delicate texture that rolls easily without cracking.

We’ve fine-tuned the lemon filling to strike the perfect balance between tart and sweet, using fresh lemon juice and zest for an authentic citrus flavor. Our team has tested every step, from the rolling technique to the cooling process, to make sure it’s easy to follow and delivers a beautifully rolled, picture-perfect dessert every time.

Swiss roll cakes are surprisingly easy to make. You make a simple cake batter and bake it in a jelly roll pan so it’s wide and thin. Then, while it’s nice and warm (that’s the trick!), you roll it up and let the cake’s roll-shape form. 

What You Need To Know

Main Ingredients: Flour, fresh lemon zest and juice, cream cheese, whipped topping, eggs, lemon extract.
Quick Steps: Prepare and bake the sponge, roll the warm cake in a powdered sugar-dusted tea towel, mix and spread the lemon filling, re-roll, chill, and slice.
Estimated Time and Yield: Total time 1 hour 45 minutes (including cooling), yields 8-10 servings.
Pro Tip: Unroll the cake slowly using both hands for support, and apply even pressure when re-rolling with the filling to avoid cracks.

Lemon Swiss Roll Ingredients

This dessert is packed with zesty lemon flavor and a creamy filling that everyone will love. The ingredients are simple, making it easy for you to whip up this yummy treat in no time.

Lemon Swiss Roll Cake Substitutions and Additions

Fresh Lemon Zest: If you don’t have fresh lemons, you can use dried lemon zest, although we like fresh best. Use about half the amount, as dried lemon zest is more concentrated.

Fresh Lemon Juice: Bottled lemon juice can be used in a pinch, though fresh lemon juice provides a brighter flavor.

Vegetable Oil: Replace with melted coconut oil for a slight coconut undertone or use canola oil if that’s what you have.

Pure Lemon Extract: If unavailable, you can use vanilla extract for a different flavor. This will change the flavor but still complement the lemon in the recipe.

Yellow Gel Food Coloring: Liquid food coloring can be used, but you may need a few extra drops to achieve the same intense yellow color. You can omit the food color and the cake will simply be more white in color.

Whipped Topping: Homemade whipped cream can replace store-bought Cool Whip.

Powdered Sugar: If you’re out, you can make your own by blending granulated sugar in a high-powered blender until it reaches a powdered consistency.

Additions:

• Substitute the light frosting in this recipe with lemon cream cheese frosting for a richer flavor.
• Decorate the cake with piped swirls of fresh whipped cream or squirt whipped cream.
• Spread the top of your Swiss roll lemon cake with tangy lemon curd, or even add some to the inside of the roll cake for plenty of puckery lemon flavor.

How To Make This Lemon Swiss Roll Recipe

This pretty lemon cake roll is deceptively simple to make at home and tastes so much better than store-bought. If you love lemon desserts, we guarantee this rolled cake will be a new favorite in your house.

Follow these detailed steps to create this delicious dessert that’s sure to impress.

PRO TIP: Gather all your ingredients. Zest and juice your lemon, sift your powdered sugar, and bring your eggs and cream cheese to room temperature. You’ll also want to allow your Cool Whip to thaw. This preparation will help streamline the process as you bake.

STEP ONE: Preheat your oven and line a jelly roll pan (sometimes called a Swiss roll tin) with parchment paper, lightly spraying it with nonstick cooking spray. 

PRO TIP: Don’t skip the process of lining and spraying your pan! You don’t want your cake to stick, or your roll cake may not work out.

STEP TWO: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

STEP THREE: In another small bowl, mix the granulated sugar with the fresh lemon zest. Stir to completely coat the lemon zest in the sugar.

STEP FOUR: Using a stand mixer fitted with a whisk attachment or an electric hand whisk, beat three large eggs on high for five minutes. The eggs should become light yellow and frothy, tripling in size.

This helps ensure you end up with a light and airy cake.

STEP FIVE: Lower the mixer speed to low and gradually add the lemon sugar mixture, fresh lemon juice, vegetable oil, pure lemon extract, and one drop of yellow gel food coloring.

Increase the speed to medium and mix until well incorporated.

STEP SIX: Gently fold the flour mixture into the wet ingredients using a silicone spatula. Be careful not to deflate the batter.

This gentle folding helps maintain the batter’s airy texture.

STEP SEVEN: Pour and evenly spread the batter into the prepared pan. Bake for ten to 12 minutes, keeping a close eye on it to avoid overbaking.

The cake should spring back when lightly touched.

STEP EIGHT: While the cake bakes, dust the top of a clean kitchen towel with powdered sugar. Use plenty of powdered sugar. This prevents the cake from sticking when you roll it.

PRO TIP: Be sure you do not use any fabric softener when washing the tea towel as that will transfer to the cake. Also be sure it is not a terry cloth tea towel as this will leave lint on the cake.

STEP NINE: Remove the cake from the oven. Carefully run a knife along the edges not covered by parchment paper. 

STEP TEN: Immediately place the powdered tea towel, powdered side down, on top of the cake. 

STEP ELEVEN: Lay a cutting board or baking sheet on top of the tea towel and quickly flip the cake over so it is laying on top of the powdered tea towel. 

STEP TWELVE: Carefully and slowly, peel the parchment paper off the cake.

PRO TIP:​ Your cake will be very hot, so be careful not to burn yourself during this process.

STEP THIRTEEN: Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other.

Once rolled, set it aside to completely cool. 

STEP FOURTEEN: In a medium-sized mixing bowl, beat softened cream cheese with a handheld mixer on medium-high for one to one and a half minutes until fluffy and smooth. 

STEP FIFTEEN: Gradually add the sifted powdered sugar, about a half cup at a time, mixing well after each addition. 

STEP SIXTEEN: Mix in the fresh lemon zest. 

STEP SEVENTEEN: Finally, fold in the thawed whipped topping until fully combined.

STEP EIGHTEEN: Once the cake is completely cool, carefully unroll it. 

PRO TIP:​ Be patient as you unroll your cake to prevent cracks. If you have a few tiny cracks, don’t worry, they’ll be okay.

STEP NINETEEN: Spread the filling over the cake with a silicone or offset spatula, avoiding the edges. 

STEP TWENTY: Slowly, with gentle even pressure, roll the cake back into a “roll.” Wrap the cake tightly in plastic wrap so it holds its shape.

Allow the cake to chill in the refrigerator for at least one hour or even overnight. When you’re ready to serve, carefully remove the plastic wrap.

STEP TWENTY ONE: Dust the top with the remaining powdered sugar before serving. Use a sharp knife to cut the cake into half inch slices. Serve and enjoy!

Troubleshooting

Use these troubleshooting tips to help avoid some common issues that arise when making Swiss roll cakes.

My roll cake cracked when rolling.

Roll the cake while it’s still warm and flexible to prevent cracking.

The cake sticks to the towel.

Make sure to dust the towel generously with powdered sugar before placing the cake on it.

The cake is too dry.

Avoid overbaking your cake by checking it a few minutes before the recommended baking time. It should spring back when lightly touched.

The filling is too runny.

Be sure the cream cheese is properly softened to room temperature and the whipped topping is fully thawed before mixing.

The cake breaks when rolling.

Unroll the cake slowly and carefully. If you have small cracks, it’s fairly normal and you can easily cover them with the frosting.

The filling leaks out around the border when rolling.

Leave a small border around the edges when spreading the filling to avoid overflow when rolling.

The cake falls apart when cutting.

Chill the rolled cake for at least an hour before slicing to help it hold its shape.

How To Serve Your Lemon Swiss Roll Cake Recipe

Serving your Lemon Swiss Roll is even more enjoyable than making it. With its vibrant lemon flavor and creamy filling, this dessert can be the star of any meal.

Here are some ways to serve this delicious treat.

Classic Presentation: Place the Lemon Swiss Roll on a beautiful platter and dust the top with powdered sugar right before serving. Add some fresh lemon slices or zest for an extra touch.

You can also decorate with a side of fresh raspberries or strawberries.

Part of a Dessert Spread: Include the lemon Swiss roll in a dessert buffet alongside other sweet treats like cookies, brownies, and mini cheesecakes. It adds a refreshing contrast to richer desserts.

Serve with Other Lemon Desserts: This lemon cake recipe is even more fun when it’s served along with other lemon flavored desserts, like lemon trifle, lemon cheesecake, or lemon cobbler.

Brunch Addition: This lemon roll with cream cheese filing is the perfect ending to brunch. Light and sweet, it’s perfect alongside quiche or an omelette.

Lemon Swiss roll cake is perfect for a summer picnic or BBQ. It’s simple enough for casual gatherings, but can also replace a traditional birthday cake or be served at baby showers. 

For Easter or any spring party or gathering, this recipe will be a lovely centerpiece on your dessert table.

MORE LEMON DESSERT RECIPES

Dessert Bars

Lemon Cheesecake Bars

Cookie Recipes

Lemon Crinkle Cookies

How To Store A Swiss Roll Cake

Whether you’re making it ahead for an event or storing leftovers, follow these tips to keep your cake tasting its best.

MAKE AHEAD: You can prepare the lemon Swiss roll a day in advance. Once assembled and rolled, wrap it tightly in plastic wrap and store it in the refrigerator.

This helps the flavors meld together and makes slicing easier. When you’re ready to serve, simply unwrap the cake and dust with icing sugar. 

IN THE FRIDGE: To store the lemon Swiss roll in the refrigerator, wrap it tightly in plastic wrap or place it in an airtight container. It will taste good for up to four days, but the cake may begin to get a touch soggy the longer it sits.

IN THE FREEZER: Wrap your cake tightly in plastic wrap, then place it in a freezer-safe Ziploc bag. Freeze for up to three months. Allow the cake to thaw for a few hours or overnight in the fridge before serving.

Why This Lemon Swiss Roll Recipe Is The Best

This perfect lemon cake roll is perfect for lemon lovers! Here’s why we think you’ll agree, this is the best lemon cake recipe for all your summer parties:

Bright and Refreshing: The fresh lemon zest and juice give this cake a vibrant, citrusy flavor that’s so much tastier than a store-bought cake.

Easy to Make: Despite its elegant appearance, the lemon Swiss roll is straightforward to prepare. 

Versatile for Any Occasion: Whether you’re hosting a formal gathering or a casual family dinner, this lemon dessert fits right in.

This lemon Swiss roll is an easy-to-make dessert that brings a burst of citrus flavor to your party. Lightly sweetened for a refreshing taste, this is the perfect dessert for your next holiday. 

More Easy Lemon Desserts You’ll Love

• Lemon Lush
• Lemon Cake
• Lemon Cupcakes
• Lemon Custard Pie
• Lemon Sponge Cake

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Lemon Swiss Roll

5 from 1 vote

Our Lemon Swiss Roll is a light and refreshing dessert made with fluffy lemon cake and lemon cream filling, perfect for any occasion. An easy and delicious treat everyone will love.

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 2 hours hours 32 minutes minutes

Servings 10 slices

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Ingredients

  

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For the Cake Base

• ¾ cup all purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ¼ teaspoon table salt
• ⅔ cup granulated sugar
• 1 ½ tablespoons fresh lemon zest, about 1 medium-sized lemon
• 3 large eggs, room temperature
• 2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil
• ½ teaspoon pure lemon extract
• 1 drop yellow gel food coloring
• ¼ cup powdered sugar, for dusting tea towel
• 1 tablespoon powdered sugar, for dusting finished swiss roll
• You will need a 10x15x1 jelly roll pan
• You will need a long thin tea towel
• You will need either a large cutting board or a standard baking sheet to help when flipping the cake to the dusted tea towel

For the Filling

• 4 ounces cream cheese, softened (113g)
• 1 cup powdered sugar, sifted
• 1 tablespoon fresh lemon zest
• 1 cup whipped topping, thawed (We used Great Value brand)

Instructions

 

To Make and Roll The Cake

• Preheat the oven to 375*. Line a 10x15x1 jelly roll pan with parchment paper. (You can very lightly spray the parchment paper with nonstick cooking spray)
• Add the flour, baking powder and salt to a small (3-4 cups) mixing bowl. Whisk to combine.
• Add the sugar and fresh lemon zest to a small (3-4 cups) bowl. Stir to completely coat the lemon zest in the sugar. (This will encourage the lemon to release the natural oils and flavor in the zest)
• Using a stand mixer fitted with a whisk attachment, or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture. (The eggs should triple in size)
• Lower the mixer speed to low. Add the sugar and lemon zest, fresh lemon juice, vegetable oil, lemon extract and the 1 drop of yellow gel food coloring . Increase the mixer speed to medium and continue mixing until well incorporated. (About 1 – 1 ½ minutes)
• Use a silicone or rubber spatula to gently fold the flour mixture into the wet ingredients. (You are wanting to keep the mixture light and not deflate the cake batter when adding the flour)
• Evenly pour and spread the cake batter into the prepared pan. Bake for 10 to 12 minutes. (Keep a very close eye on the cake as it bakes, if it is over baked, it will crack and not be the springy texture you are looking for. The cake should spring back when lightly touched)
• While the cake is baking, dust the top of a tea towel with the ¼ cup of powdered sugar.
• Remove the cake from the oven. Using a sharp knife, carefully run the tip along the sides not covered by parchment paper.
• Immediately place the powdered tea towel powdered side down on top of the cake.
• Lay the cutting board, or the baking sheet on top of the tea towel. The cake pan will still be hot, so you will need to be very careful to protect your hands. Quickly flip the cake over so that the cake is lying on top of the dusted towel.
• Carefully and slowly, peel the parchment paper off the cake.
• Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to completely cool. (This will take about an hour or so)

To Make the Filling

• Using a medium-sized mixing bowl and a handheld mixer set on medium-high, beat the cream cheese for 1 – 1 ½ minutes or until smooth.
• Add the powdered sugar ½ cup at a time, mixing well after each addition. Mix just until well incorporated.
• Add the fresh lemon zest and mix just until well combined.
• Fold in the whipped topping. Set it aside.

To Assemble the Lemon Swiss Roll

• Once the cake completely cools, slowly unroll the cake. If there are a few small cracks, it will be okay.
• Using a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
• Slowly, with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake roll in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 1 hour or overnight. When you are ready to serve, carefully remove the plastic wrap encasing the cake roll.
• Dust the top of the cake with powdered sugar. Using a sharp kitchen knife, carefully cut ½ inch slices of cake. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the roll cake for up to 3 months. Wrap the uncut lemon Swiss roll in 2 layers of plastic wrap and then a single layer of heavy-duty aluminum foil. Allow the cake to thaw in the refrigerator for 1 hour, then on the counter for 30 minutes. Dust the top with powdered sugar, slice, and serve.

Notes

• Before you begin, gather all your ingredients. Zest and juice your lemon, sift your powdered sugar, and bring your eggs and cream cheese to room temperature. You’ll also want to allow your Cool Whip to thaw. This preparation will help streamline the process as you bake.
• Don’t skip the process of lining and spraying your pan! You don’t want your cake to stick, or your roll cake may not work out.
• ​Be sure you do not use any fabric softener when washing the tea towel as that will transfer to the cake. Also be sure it is not a terry cloth tea towel as this will leave lint on the cake.
• Your cake will be very hot, so be careful not to burn yourself during this process.
• Use patience as you unroll your cake to prevent cracks. If you have a few tiny cracks, don’t worry. It will be okay.

Nutrition

Calories: 227kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 122mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

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