Lemon Raspberry Easter Roll

This lemon raspberry cake roll transforms ordinary Easter gatherings into memorable celebrations with its delicate lemon sponge and creamy raspberry filling. The beautiful spiral design showcases both flavors in each bite, making it the perfect centerpiece for your spring table.

I first created this cake roll when hosting my first Easter as a newlywed. My mother in law looked genuinely impressed when I brought it to the table, and now it has become our family's most requested Easter tradition.

Ingredients

• Eggs at room temperature essential for maximum volume in the sponge cake
• Lemon extract provides concentrated flavor without added moisture
• Fresh lemon zest contains natural oils that infuse the entire cake
• Powdered sugar for rolling prevents sticking while adding subtle sweetness
• Cream cheese creates a tangy base for the filling that complements both lemon and raspberry
• Seedless raspberry jam adds gorgeous color and intense berry flavor without gritty texture
• Vanilla extract balances the tartness from the berries and lemon

Step-by-Step Instructions

Prepare the Pan

Thoroughly grease and line your jelly roll pan with parchment paper, allowing overhang on the sides. This preparation is absolutely crucial as it ensures your delicate cake releases perfectly after baking. Take extra time to smooth the parchment flat against the pan to prevent wrinkles in your finished cake.

Create the Lemon Sponge

Beat eggs and sugar for the full 5 7 minutes until the mixture becomes extremely pale and volumized. This extended beating incorporates air that creates the light texture needed for successful rolling. When you lift your beater, the batter should fall in a thick ribbon that sits on the surface momentarily before sinking.

Incorporate Dry Ingredients

Use a large, gentle folding motion when adding flour, cutting through the center of the batter and bringing it up and over. Each fold should rotate the bowl slightly. Stop the moment you no longer see dry ingredients to maintain maximum volume in your batter.

Roll While Warm

Work quickly when the cake emerges from the oven. The cake must be rolled while warm to train the structure before it sets. Use confident movements when flipping and rolling to prevent hesitation marks or tears in the cake surface.

Create Silky Filling

Beat the cream cheese and butter until absolutely smooth before adding any powdered sugar. Any lumps at this stage will be impossible to remove later. The filling should be spreadable but firm enough to hold its shape when the cake is rolled.

Assemble With Precision

When spreading the filling, leave a clean one inch border at the finishing edge. As you roll, this prevents messy overflow and creates a cleaner seam. Apply even pressure with your fingertips as you roll to eliminate air pockets.

Save

The lemon zest truly makes this recipe special. I remember watching my grandmother carefully grate lemon peels for her holiday baking, teaching me to only take the yellow part, never the bitter white pith. That careful attention to detail makes all the difference in this delicate cake.

Perfect Rolling Technique

The most challenging aspect of a cake roll is achieving a crack free spiral. The key lies in timing. Roll your cake when it's still warm from the oven, as this is when the sponge remains most flexible. The warmth keeps the structure pliable enough to curve without breaking. Once cooled in the spiral shape, the cake maintains that memory when unrolled for filling. Always use a clean kitchen towel generously dusted with powdered sugar for the initial rolling to prevent sticking.

Make Ahead Options

This Easter showstopper can be prepared entirely in advance, making your holiday entertaining stress free. The filled cake roll can be refrigerated for up to two days before serving. Simply wrap it tightly in plastic wrap and store in the refrigerator. You can even freeze the completed cake roll for up to one month. Thaw overnight in the refrigerator before dusting with fresh powdered sugar and adding any final decorations. The convenience of make ahead capability allows you to focus on other aspects of your Easter celebration.

Flavor Variations

While the lemon raspberry combination perfectly captures spring freshness, this versatile recipe welcomes creative adaptations. For a tropical twist, replace lemon with lime zest and extract, then fill with passion fruit curd. Create a luxurious chocolate orange version by adding cocoa powder to the batter and orange marmalade to the filling. A summery variation features vanilla cake with mixed berry jam and fresh blueberries folded into the filling. The basic technique remains the same regardless of your flavor choices, allowing endless seasonal adaptations.

Save

Recipe FAQs

→ How do I prevent my cake roll from cracking?

Roll the cake while it's still warm from the oven using a powdered sugar-dusted kitchen towel. Don't overbake the cake as this makes it dry and prone to cracking. Make sure to roll it immediately after removing from the oven when it's most flexible. Also, be gentle but confident when rolling - too much hesitation can cause cracks.

→ Can I make this cake roll ahead of time?

Yes! This cake roll actually benefits from being made ahead. You can prepare it up to 2 days in advance and store it well-wrapped in the refrigerator. Just add any final decorations like powdered sugar dusting, fresh berries, or lemon slices shortly before serving.

→ What if I don't have seedless raspberry jam?

If you only have seeded raspberry jam, you can push it through a fine mesh sieve to remove the seeds before adding it to your filling. Alternatively, you can substitute with strawberry, blueberry or other seedless fruit preserves if you prefer.

→ How do I store leftover cake roll?

Store any leftover cake roll well-wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. The cream cheese filling means this dessert must be refrigerated. For best texture, allow slices to sit at room temperature for about 10 minutes before serving.

→ Can I freeze this cake roll?

Yes, you can freeze the assembled cake roll for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving. Note that the texture may change slightly after freezing and thawing.

→ Can I use fresh raspberries in the filling instead of jam?

While fresh raspberries add wonderful flavor, they contain too much moisture for the filling and may make it runny. Instead, consider using the jam as directed in the filling, then decorating the top with fresh raspberries, or serving them alongside each slice.