Lemon in every bite! Lemon cake and lemon whipped cream filling make this the perfect cake roll for any occasio
- 3 eggs
- 3/4 cup granulated sugar
- 2 tablespoons Lemon Juice about 1 medium or ½ large
- Zest of one lemon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all purpose flour
- Powdered sugar to aid in rolling
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 cup lemon curd or pie filling would work too
- Powdered sugar for dusting
- Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray. (Use the spray with flour or actually grease and flour the foil to avoid sticking.)
- Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
- Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
- While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold in the lemon curd. Chill until ready to use.
- When cake is cool, carefully unroll the towel. Spread the lemon whipped cream over the cake. (You might have some whipped cream left over.) Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.
Candied Lemon Slices
Candied lemon slices are an easy to make garnish to dress up your favorite desserts. Use candied lemons for decorating cakes, pies, cupcakes, and more.
Candied lemon slices are lemon slices that have been cooked in sugar and dried out. You can eat them as a delicious snack or use them to garnish a plate. It’s simple to make once you know a few basic things.
How To Make Candied Lemon Slices:
First, you will want to cut your lemon slices as thin as possible. Use a mandoline or a sharp knife. I’m lazy about taking out my mandoline so I just use a knife. I prefer a serrated knife because it gives me the most control when cutting.
Second, some recipes say that you have to blanch the citrus before cooking them in sugar water. Blanching softens the rinds and removes the bitterness.
Next, it’s important to simmer the lemon slices in the sugar water using a WIDE bottom pot so the lemon slices do not over lap. This way each slice is more exposed to the syrup. Let the slices simmer away until they turn translucent.
Finally, you have to let them dry out using one of these options. The first is to dry them overnight by letting them sit out on parchment paper. The second option is to put them in the oven at a low temperature for about and hour.
I prefer using the oven because it’s quicker and results in a less sticky lemon slice. You do need to be careful not to over heat them in the oven so keep an eye on them.