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Lemon Raspberry Velvet Roll Cake

A soft and fluffy roll cake bursting with the bright, refreshing flavors of lemon and raspberry, perfect for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest for flavor
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • a pinch salt
For the Filling
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries or frozen if preferred
For the Lemon Drizzle
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice for drizzle

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
  2. In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy—about 5 minutes. Add in the vanilla extract and lemon zest.
  3. In another bowl, mix together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.
  4. Pour the batter into the prepared pan and spread it out evenly. Bake for about 12-15 minutes.
Assembly
  1. Once baked, immediately invert the cake onto a powdered sugar-dusted kitchen towel, peel away the parchment paper, and roll the cake up in the towel. Let it cool completely while rolled.
  2. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the raspberries.
  3. Unroll the cake, spread the cream mixture over it, and then roll it back up without the towel. Place seam-side down on a serving platter.
  4. For the lemon drizzle, whisk together the powdered sugar and lemon juice, and drizzle it over the top of your roll cake.

Notes

If you can’t find fresh raspberries, frozen ones work too—just ensure they're thawed and drained. For a variation, use strawberries or blueberries instead.