Lemon Cake Roll with Creamy Filling (Easy Jelly Roll Dessert)

Growing up, my aunt made the BEST jelly roll. I had to badger her for years to get her recipe, and it wasn’t because it was secret, it was because she had it memorized and never bothered to write it down. She’d always brush me off, saying, “Oh, you know, it’s just a regular jelly roll recipe with lemon filling.”  When I finally did get her to write down the steps as she went it was pretty much just a list of ingredients and the directions “put together like a jelly roll”. But eventually – it happened. I got her recipe and recreated the lemon roll of my dreams. This lemon cake roll is light, fluffy, and filled with sweet creamy goodness. Made with a soft sponge cake and rolled with a bright lemon filling, this classic dessert is perfect for spring, Easter, brunch, or anytime you want something refreshing and impressive.

If you love our pumpkin roll (which you should because it is heaven), this lemon version is just as wonderful — but with a fresh citrus twist. It’s a simple jelly roll cake that looks fancy but is surprisingly easy to make.

This lemon roll also pairs perfectly with other bright desserts like our lemon curd, blueberry lemon dump cake, and strawberry shortcake cookies.

Why You’ll Love This Lemon Cake Roll

• Light and fluffy sponge cake
• Bright lemon flavor
• Beautiful swirl presentation
• Easy make-ahead dessert
• Perfect spring and summer dessert
• Uses simple ingredients you probably already have at home!

If you love citrus desserts, you may also enjoy some of our favorite recipes :

• Lemon curd
• Lemon simple syrup
• Blueberry lemon dump cake
• Strawberry freezer jam
• Strawberry shortcake cookies

These all make a beautiful dessert spread with this lemon cake roll.

Ingredients for Lemon Cake Roll

For the Cake

3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
5 eggs
3/4 cup sugar
1/2 teaspoon almond extract
Powdered sugar (for rolling)

Filling Options

How to Make a Lemon Cake Roll

Step 1: Prepare Your Pan

Preheat oven to 350°F.

Grease and line a 10×15 jelly roll pan with parchment paper.

Dust a clean kitchen towel (this variety is my favorite!) generously with powdered sugar. This helps prevent sticking and makes rolling easier.

Step 2: Mix Dry Ingredients

Set aside.

Step 3: Beat Eggs and Sugar

In a large bowl beat eggs until thick and pale.

Gradually add sugar and beat until mixture becomes fluffy.

Mix in almond extract.

Step 4: Fold in Dry Ingredients

Gently fold dry ingredients into egg mixture.

Do not overmix. This keeps the sponge cake light and fluffy.

Step 5: Bake

Spread batter evenly into prepared 10×15″ jelly roll pan.

Bake for 20 minutes at 350°F. Cake should spring back lightly when touched.

Step 6: Roll Cake While Warm

Immediately turn cake onto powdered sugar towel.

Carefully remove parchment paper.

Roll cake starting at short end with towel inside.

Let cool completely.

Rolling while warm is crucial to help prevent cracking.

Add the Filling

Once cake is cooled, carefully unroll.

Spread with one of the following:

• Lemon Curd
• Lemon pudding
• Jam or jelly (try our strawberry rhubarb jam for a fun twist!)

Re-roll cake without towel. Roll lightly so you don’t smush the filling out the sides. Chill in fridge at least 1 hour.

Dust with powdered sugar.

Tips for the Best Jelly Roll

• Roll cake while warm
• Use powdered sugar generously
• Don’t overbake
• Fold gently to keep cake fluffy
• Chill before slicing

Cake Roll Variations

This lemon cake roll is easy to customize:

• Use lemon curd filling
• Add whipped cream filling
• Add strawberries or blueberries
• Top with lemon glaze
• Dust with powdered sugar

This is especially delicious served with fresh berries or at a brunch along with our blueberry lemon dump cake.

How to Store Lemon Cake Roll

Store covered in refrigerator up to 3 days.

For best slicing, chill before serving.

To freeze:

• Wrap tightly in plastic wrap
• Freeze up to 2 months
• Thaw in refrigerator overnight

A Bright and Easy Dessert for Any Occasion

This lemon cake roll is soft, fluffy, and full of fresh flavor. It’s exactly what I remember from childhood. It’s perfect for spring desserts, Easter brunch, baby showers, or anytime you want something light and refreshing. It still satisfies the sweet tooth, but is a fun variation from heavy chocolate desserts.

Whether you fill it with lemon pudding, apricot preserves, or your favorite jam, this classic lemon jelly roll is always a crowd favorite – or at least it has been for generations in my family.