This Lemon Raspberry Cake Roll is the ultimate dessert for any celebration. A light, airy sponge cake infused with bright lemon zest is rolled up with a sweet, creamy filling and studded with tart raspberries. It’s a stunning dessert that looks like it came straight from a bakery, but is surprisingly simple to make right in your own kitchen. If you’ve ever been intimidated by making a cake roll, this is the recipe that will make you a confident pro. We’re sharing all the secrets to a perfect, crack-free swirl every single time.
This recipe is perfect for spring gatherings, Easter, or just a special weekend treat. The combination of zesty lemon and sweet raspberry is a classic for a reason—it’s refreshingly bright and utterly delicious. Forget dense, heavy cakes; this light-as-air sponge will be the star of your dessert table.
Why This is the Best Lemon Raspberry Cake Roll Recipe
There are many recipes out there, but this one is designed to be foolproof. We focus on the technique to ensure a soft, pliable cake that rolls up beautifully without any dreaded cracks. Here’s why you’ll love it:
- Perfectly Balanced Flavors: The bright, zesty lemon cake perfectly complements the sweet and slightly tart raspberry cream filling. It’s a flavor explosion in every bite.
- Light and Airy Texture: We use a classic sponge cake method that results in a wonderfully light and delicate crumb, making the perfect canvas for the creamy filling.
- No-Crack Technique: Our step-by-step instructions, particularly how to properly cool and roll the cake, are designed to prevent cracking and ensure a beautiful presentation. This is the key to cake roll success!
- Visually Stunning: The beautiful swirl of cake and filling dotted with vibrant red raspberries makes this a showstopper dessert that’s sure to impress your guests. For another visually stunning dessert, check out these vibrant Grinch Mini Cheesecakes.
Key Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a truly spectacular dessert. Here’s a look at what you’ll need:
For the Lemon Sponge Cake:
- All-Purpose Flour: Provides the structure for our delicate sponge.
- Granulated Sugar: We’ll use this to sweeten the cake and to help create a stable meringue for the egg whites.
- Eggs: Separating the eggs is crucial. The yolks add richness, while the whipped whites provide the lift and airy texture.
- Lemon Zest & Juice: Fresh lemon is a must! The zest provides the most potent lemon flavor, and a little juice adds a bright tang.
- Baking Powder: Gives our cake a little extra lift to ensure it’s light and spongy.
- Salt: Balances the sweetness.
For the Raspberry Cream Filling:
- Cream Cheese: Use full-fat, block-style cream cheese for the best texture and flavor. It should be softened to room temperature to avoid lumps. If you love cream cheese fillings, you might also enjoy this Homemade Boursin Cheese recipe for a savory option.
- Unsalted Butter: Also softened to room temperature, butter adds richness and stability to the filling.
- Powdered Sugar: Sweetens the filling and gives it a smooth, creamy consistency.
- Vanilla Extract: Enhances the other flavors in the filling.
- Fresh Raspberries: Provides bursts of fresh, tart flavor that cut through the richness of the cream.
How to Make a Lemon Raspberry Cake Roll Step-by-Step
Making a cake roll is all about the process. Follow these steps carefully, and you’ll be rewarded with a perfect dessert. We’ll break it down into three main stages: making the cake, preparing the filling, and assembly.
Step 1: Bake the Lemon Sponge Cake
The key to a rollable cake is a light, flexible sponge. This starts with properly preparing your pan and ingredients.
- Prep Your Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and then grease the parchment paper. This double-greasing ensures your cake won’t stick, which is critical for a clean roll.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat Egg Yolks: In a large bowl, beat the egg yolks with half of the granulated sugar until the mixture is thick, pale, and ribbony. This will take about 3-4 minutes with an electric mixer. Beat in the lemon zest and lemon juice.
- Whip Egg Whites: In a separate, clean bowl, beat the egg whites on medium speed until they become foamy. Gradually add the remaining sugar and continue to beat on high speed until stiff, glossy peaks form.
- Fold Everything Together: Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, fold in the remaining whites in two more additions. Be careful not to deflate the mixture. Sift the dry ingredients over the batter and fold until just combined.
- Bake: Pour the batter into your prepared pan and spread it into an even layer. Bake for 12-15 minutes, or until the top springs back when lightly touched. Do not overbake, as this can cause the cake to crack when rolled.
Step 2: Roll and Cool the Cake
This is the most crucial step for a crack-free Lemon Raspberry Cake Roll. You must roll the cake while it is still warm.
- Prepare Your Towel: While the cake bakes, lay a clean kitchen towel (not terrycloth) on your work surface and generously dust it with powdered sugar. This will prevent the cake from sticking.
- Invert the Cake: As soon as the cake comes out of the oven, immediately run a knife around the edges of the pan and invert it onto the prepared towel.
- Peel and Roll: Carefully peel off the parchment paper. Starting from one of the short ends, gently roll the warm cake up with the towel inside.
- Cool Completely: Let the cake cool completely in its rolled-up shape on a wire rack. This helps it “memorize” the rolled shape, which is the secret to preventing cracks later.
Step 3: Make the Filling and Assemble
While the cake cools, you can prepare the delicious raspberry cream filling. If you’re looking for an easy dinner to make while you wait, this Sheet Pan Sausage and Peppers (coming soon) recipe is a fantastic choice.
- Make the Cream Filling: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until light and fluffy. Stir in the vanilla extract.
- Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Add Raspberries: Dot the fresh raspberries evenly over the filling.
- Re-roll the Cake: Carefully re-roll the cake, this time without the towel. Roll it tightly but gently.
- Chill: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. This makes slicing much cleaner.
- Serve: Once chilled, unwrap the cake, dust with additional powdered sugar, and slice to serve.
Pro Tips for a Perfect, No-Crack Cake Roll
- Don’t Overbake the Cake: An overbaked cake is a dry cake, and a dry cake is prone to cracking. Watch it closely and take it out as soon as it springs back to the touch.
- Roll it Warm: This is the golden rule. Rolling the cake while it’s hot and flexible trains it to hold the rolled shape as it cools.
- Use Parchment Paper: Don’t skip lining the pan with parchment paper. It’s essential for cleanly removing the cake from the pan.
- Cool Completely Before Filling: If you try to fill a warm cake, the filling will melt and ooze out. Patience is key!
Yes! You can bake, roll, and cool the cake a day in advance. Keep it rolled in the towel and wrapped in plastic wrap in the fridge. You can also assemble the entire cake roll and store it in the refrigerator for up to 24 hours before serving.
It’s best to use fresh raspberries, as frozen ones release a lot of water when they thaw, which can make the filling runny. If you must use frozen, thaw them completely and pat them very dry with paper towels before adding them to the filling.
Store the cake roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. It is best served chilled.
The key is to invert the cake onto a powdered sugar-dusted towel immediately after it comes out of the oven. Then, gently roll the cake up with the towel inside and let it cool completely in that shape before filling.
The most common reasons for a cake roll cracking are overbaking the cake, which makes it dry and brittle, or not rolling the cake while it is still warm. Rolling it hot helps it ‘memorize’ the shape so it stays flexible.
Yes! You can bake, roll, and cool the cake a day in advance. Keep it rolled in the towel and wrapped in plastic wrap in the fridge. You can also assemble the entire cake roll and store it in the refrigerator for up to 24 hours before serving.
It’s best to use fresh raspberries, as frozen ones release a lot of water when they thaw, which can make the filling runny. If you must use frozen, thaw them completely and pat them very dry with paper towels before adding them to the filling.
Store the cake roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. It is best served chilled.
The key is to invert the cake onto a powdered sugar-dusted towel immediately after it comes out of the oven. Then, gently roll the cake up with the towel inside and let it cool completely in that shape before filling.
The most common reasons for a cake roll cracking are overbaking the cake, which makes it dry and brittle, or not rolling the cake while it is still warm. Rolling it hot helps it ‘memorize’ the shape so it stays flexible.
Storage Instructions
To store your Lemon Raspberry Cake Roll, wrap it tightly in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3 days. The cake is best served chilled, as the filling will be nice and firm.
More Delicious Desserts
If you loved this recipe, be sure to explore more of our dessert creations. We have something for every occasion and skill level.
Recipe
Lemon Raspberry Cake Roll: A Bright, Swirled Spring Dessert
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, then grease the parchment.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg yolks with 1/2 cup of the sugar until thick and pale. Beat in the lemon zest and juice.
- In a separate clean bowl, beat egg whites until foamy. Gradually add the remaining 1/2 cup of sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the yolk mixture in three additions. Sift the dry ingredients over the batter and fold until just combined.
- Spread batter evenly in the prepared pan. Bake for 12-15 minutes, or until the top springs back when touched.
- While cake bakes, lay a clean kitchen towel on your work surface and dust generously with powdered sugar.
- Immediately invert the warm cake onto the sugared towel. Carefully peel off the parchment paper.
- Starting from a short end, gently roll the warm cake and towel up together. Let it cool completely on a wire rack.
- In a large bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, then stir in the vanilla extract.
- Once the cake is cool, gently unroll it. Spread the filling evenly over the cake, leaving a small border.
- Dot the fresh raspberries over the filling.
- Carefully re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Unwrap, dust with more powdered sugar, slice, and serve.
Notes
Ensure the cake is rolled while still warm to prevent it from breaking as it cools.
Share Your Creation!
We hope you love this Lemon Raspberry Cake Roll recipe! If you make it, please leave a comment below or share a photo of your beautiful creation on Pinterest. We can’t wait to see it!
