Lemon Swiss Roll is a light, low calorie, and irresistibly fresh dessert that combines elegance with simplicity. This tender lemon sponge cake is delicately rolled around a creamy lemon buttercream filling, creating a dessert that is both visually stunning and wonderfully refreshing. Perfect for citrus lovers, this cake balances sweetness with just the right amount of tartness. Swiss rolls are especially great for beginner bakers because they require minimal ingredients, short baking time, and very little hands on effort. Whether you are baking for family, guests, or simply treating yourself, this Lemon Swiss Roll delivers impressive results with ease and confidence.
Why You’ll Love This Lemon Swiss Roll
There are so many reasons to fall in love with this Lemon Swiss Roll. First, it is incredibly light and airy, making it a dessert you can enjoy without feeling weighed down. The fresh lemon flavor adds brightness and keeps the cake from being overly sweet. This recipe is budget friendly and uses pantry staples, making it accessible for everyday baking. It also comes together quickly, which is perfect when time is limited. Most importantly, it looks beautiful once sliced, making it ideal for gatherings, celebrations, or afternoon tea, even if you are new to baking.
Ingredients
Lemon Sponge Cake
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4 large eggs (200 g)
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1/2 cup sugar (100 g)
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1/3 cup all purpose flour (100 g)
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2 tablespoons lemon juice and zest (30 mL)
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1/2 teaspoon baking soda (2 g)
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1/4 teaspoon salt (1.25 g)
Lemon Buttercream Filling
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1 cup powdered sugar (125 g)
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1/4 cup softened butter (56 g)
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1 to 2 tablespoons lemon juice and zest (15 to 30 mL)
Topping
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2 tablespoons powdered sugar (16 g)
Step by Step How to Make Lemon Swiss Roll
Begin by preheating your oven to 375 F or 190 C. Lightly grease a 9 x 13 inch cake or jelly roll pan and line the bottom with parchment or wax paper. This step ensures the sponge releases easily after baking.
In a medium bowl, sift together the flour, baking soda, and salt. Set aside. Prepare a clean, lint free kitchen towel and dust it generously with powdered sugar. This prevents the warm cake from sticking while rolling.
Zest and juice one lemon, setting aside about 3 tablespoons of juice and zest combined. In a large bowl, whisk the eggs and sugar together until the mixture becomes pale yellow, triples in volume, and forms thick ribbons when lifted.
Gently sift the dry ingredients over the egg mixture and fold carefully using a spatula. Take care not to deflate the batter. Fold in 2 tablespoons of the lemon juice and zest until just combined.
Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 8 to 10 minutes, or until the cake springs back lightly when touched and the sides begin to pull away from the pan. The center should reach an internal temperature of 205 F or 96 C.
Carefully invert the hot cake directly onto the prepared powdered sugar towel. Gently peel away the parchment paper. Starting from the short end, roll the cake up with the towel while it is still warm. Allow it to cool completely on a wire rack.
To make the filling, beat the softened butter until smooth and creamy. Gradually add powdered sugar on low speed until fully incorporated. Beat in the remaining lemon juice and zest until light and fluffy.
Once the cake has cooled, gently unroll it. Spread the lemon buttercream evenly across the surface. Roll the cake back up carefully without the towel. Cover and refrigerate for 1 to 2 hours to allow the filling to firm up before slicing.
Before serving, let the cake sit at room temperature for about 30 minutes. Dust the top with powdered sugar if desired.
Helpful Tips
Always roll the sponge while it is still warm, as this helps prevent cracking. Avoid overbaking, since a dry sponge is more likely to break. Fold the batter gently to maintain its airy texture. If cracks do appear, do not worry. A generous sprinkle of powdered sugar hides imperfections beautifully, and the cake will still taste delicious.
Substitutions And Variations
You can substitute lemon with orange, lime, or even grapefruit for a different citrus flavor. For a richer filling, increase the amount of buttercream or add a thin layer of lemon curd beneath it. If you prefer a lighter option, use whipped cream or a light cream cheese filling. Gluten free flour blends designed for baking can also be used with good results.
Storage Instructions
Store the Lemon Swiss Roll covered in the refrigerator for up to three days. For best flavor and texture, allow it to come to room temperature before serving. The cake can also be frozen for up to one month. Wrap it tightly in plastic wrap and thaw overnight in the refrigerator.
Nutritional Information
Serving Size
1 slice
Calories 146
Sugar 14 g
Carb 23 g
Protein 2.7 g
Serving Suggestions
This Lemon Swiss Roll pairs beautifully with fresh berries such as strawberries or raspberries. Serve it with a cup of tea or coffee for a lovely afternoon treat. It also works well as a refreshing dessert after a heavier meal. For special occasions, garnish with lemon slices, edible flowers, or a drizzle of light glaze.
Frequently Asked Questions About Lemon Swiss Roll
Many bakers ask why Swiss rolls sometimes crack. This usually happens if the cake is overbaked or allowed to cool before rolling. Rolling the sponge while warm is essential. Another common question is whether the filling can be doubled. Yes, adding more filling is perfectly fine if you prefer a creamier roll. People also wonder if the cake can be made ahead. In fact, this dessert benefits from chilling and can be prepared a day in advance. Some ask about sticking issues, which are easily avoided by using plenty of powdered sugar on the towel. Lastly, parchment paper is highly recommended to ensure easy removal and a smooth roll.
Final Thoughts
Thank you so much for taking the time to make this Lemon Swiss Roll. This is a recipe I truly enjoy because it proves that baking can be simple, rewarding, and full of bright flavor without being complicated. I hope you love the soft sponge, the zesty lemon buttercream, and how easy it is to create a dessert that looks stunning on the plate. Wishing you happy baking, delicious results, and many joyful moments in the kitchen. Thank you for being part of this food loving community.
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Lemon Swiss Roll
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
- Diet: Low Calorie
Description
Lemon Swiss Roll is a light and low calorie rolled sponge cake filled with smooth lemon buttercream. This easy recipe is beginner friendly, quick to prepare, and full of bright citrus flavor, making it perfect for everyday desserts or special occasions.
Ingredients
Lemon Sponge Cake
4 large eggs
1/2 cup granulated sugar
1/3 cup all purpose flour
2 tablespoons lemon juice and zest
1/2 teaspoon baking soda
1/4 teaspoon salt
Lemon Buttercream Filling
1 cup powdered sugar
1/4 cup butter, softened
1 to 2 tablespoons lemon juice and zest
Topping
2 tablespoons powdered sugar
Instructions
Begin by preheating your oven to 375 F or 190 C. Lightly grease a 9 x 13 inch cake or jelly roll pan and line the bottom with parchment or wax paper. This step ensures the sponge releases easily after baking.
In a medium bowl, sift together the flour, baking soda, and salt. Set aside. Prepare a clean, lint free kitchen towel and dust it generously with powdered sugar. This prevents the warm cake from sticking while rolling.
Zest and juice one lemon, setting aside about 3 tablespoons of juice and zest combined. In a large bowl, whisk the eggs and sugar together until the mixture becomes pale yellow, triples in volume, and forms thick ribbons when lifted.
Gently sift the dry ingredients over the egg mixture and fold carefully using a spatula. Take care not to deflate the batter. Fold in 2 tablespoons of the lemon juice and zest until just combined.
Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 8 to 10 minutes, or until the cake springs back lightly when touched and the sides begin to pull away from the pan. The center should reach an internal temperature of 205 F or 96 C.
Carefully invert the hot cake directly onto the prepared powdered sugar towel. Gently peel away the parchment paper. Starting from the short end, roll the cake up with the towel while it is still warm. Allow it to cool completely on a wire rack.
To make the filling, beat the softened butter until smooth and creamy. Gradually add powdered sugar on low speed until fully incorporated. Beat in the remaining lemon juice and zest until light and fluffy.
Once the cake has cooled, gently unroll it. Spread the lemon buttercream evenly across the surface. Roll the cake back up carefully without the towel. Cover and refrigerate for 1 to 2 hours to allow the filling to firm up before slicing.
Before serving, let the cake sit at room temperature for about 30 minutes. Dust the top with powdered sugar if desired.
Notes
Cracks can happen if the cake is overbaked or rolled too late. If cracking occurs, dust generously with powdered sugar. Filling can be doubled if desired, though the listed amount keeps the recipe lower in calories.
- Prep Time: 15 minutes + Time 1 hour chilling
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 146 kcal
- Sugar: 14g
- Carbohydrates: 23g
- Protein: 2.7 g