Lemon Swiss Roll

Lemon Swiss roll – a refreshing and so delicious summer cake! Make this Lemon Swiss Roll cake and impress your family and friends!

This Lemon Swiss Roll is one of my favorites for the summer holidays. You can make it easy and for a short time you can get a perfect light taste. I always have new combinations and this lemon cake is always a second choice. This time I will make this Lemon Swiss Roll just for me, and the wishes of the children will be a second choice. This Lemon Swiss Roll is a perfect summer dessert, and everyone loves it. My kids prefer the chocolate version, but today I’m making it for me and it will be lemon.

I was attracted to this recipe a long time ago, and I was very interested in it, so when I made it, I concluded that it was perfect. You can make this Lemon Swiss Roll very easily, just roll it up with parchment paper when you’re done cooking it. That way you will avoid cracking the cake. After cooling, each piece of this cake looks the same. I think it’s because this Lemon Swiss Roll doesn’t have too much oil or butter. I have read on forums that many people have problems cracking the cake when they roll it, but with this mom’s recipe, you won’t have that problem anymore. In mom’s original recipe, there is a little more sugar, but I adapted it to my taste. I made a lot of combinations with this cake, for example, I added strawberries, chocolate, tiramisu or banana, and many other combinations.

In mom’s original recipe, the cake is thicker. I bake it in a wider dish, so I got a thinner cake. I know you’re going to love this Lemon Swiss Roll, especially if you’re a lemon lover. Every other cake will be the second choice, because with this recipe, for 5-6 minutes of preparation and 10-15 minutes of baking time, you can have such a refreshing lemon Swiss Roll on your table. Enjoy!

Lemon Swiss Roll
Prepare time: 20 min
Cook: 20 min
Ready in: 20 min

Lemon Swiss roll – a refreshing and so delicious summer cake! Make this Lemon Swiss Roll cake and impress your family and friends!

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For Cake:

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 fresh medium lemon (juice and zest of one lemon)

For the lemon filling:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar + more for dusting
  • 2 tablespoon lemon juice


For the cake :

  1. Preheat the oven to 350 F.
  2. Butter and line a 9 by the 13-inch baking sheet or Swiss baking pan with parchment paper.
  3. In a stand mixer with the paddle attachment, mix eggs and granulated sugar.
  4. Beat on medium-high speed for 3 minutes until mixture is pale yellow and thickened.
  5. Then add the lemon juice, lemon zest, and vanilla extract and mix until smooth.
  6. In another bowl, whisk together the all-purpose flour, baking powder, and ¼ teaspoon salt. Stir into wet ingredients and mix until just combined.
  7. Pour the dough evenly into the prepared pan and bake for 10 to 12 minutes or until the cake returns to its original shape when lightly touched.
  8. Let cool for 5 minutes.
  9. On a heat-resistant board or table, place a clean cloth or parchment paper and sift a good layer of powdered sugar over it.
  10. When the cake has finished baking, carefully turn the cake over on the tea towel or parchment paper. The sugar will prevent the cake from sticking.
  11. Carefully remove the baking paper from the cake.
  12. Wrap the cake in a paper towel, starting with a small side.
  13. Cool completely on a wire rack.

For the lemon filling :

  1. In a medium bowl, add heavy whipped cream and stir until thickened.
  2. Add powdered sugar and lemon juice and stir until well blended.
  3. Unroll the cake, spread the lemon filling over the cake until the edges are within 1 inch.
  4. Roll again.
  5. Place seam side down on a platter.
  6. Sprinkle with powdered sugar, garnish with a slice of lemon.

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