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Ingredients:
Cake:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 3 large eggs
– 3/4 cup granulated sugar
– 2 tablespoons vegetable oil
– 1/4 cup fresh lemon juice
– 1 teaspoon lemon zest
– Powdered sugar for dusting
Lemon Cream Filling:
– 1 cup heavy whipping cream, chilled
– 1/3 cup powdered sugar
– 1/4 cup lemon curd
Lemon Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
Directions:
1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat eggs and sugar on high speed until pale and thick, about 5 minutes. Reduce speed and mix in oil, lemon juice, and lemon zest. Gently fold in the dry ingredients until combined.
4. Pour the batter into the prepared pan, spreading evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
5. Dust a clean kitchen towel with powdered sugar. Turn the warm cake out onto the towel, peel off the parchment, and roll the cake tightly with the towel. Let cool completely.
6. To make the filling, beat heavy cream and powdered sugar to stiff peaks. Fold in lemon curd.
7. Unroll the cake and spread the lemon cream evenly over the surface. Roll the cake back up without the towel.
8. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cake. Chill for 30 minutes before slicing.
Prep Time: 20 minutes | Baking Time: 12 minutes | Total Time: 1 hour
Kcal: 280 kcal | Servings: 8 slices
