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A beautiful overhead shot of the entire lemon raspberry swiss roll on a serving platter, garnished with fresh lemons and raspberries.

Lemon Raspberry Cake Roll: A Bright, Swirled Spring Dessert

This Lemon Raspberry Cake Roll features a light, airy lemon sponge cake rolled with a creamy, sweet filling and fresh raspberries. Our foolproof method ensures a perfect, crack-free swirl every time, making it a stunning and delicious dessert for any occasion.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Sponge Cake
  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar divided
  • 4 large eggs separated
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar for dusting
For the Raspberry Cream Filling
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries

Equipment

  • 1 15x10-inch Jelly Roll Pan
  • 1 Electric mixer
  • Parchment Paper
  • 1 Clean Kitchen Towel Not terrycloth

Instructions
 

Make the Lemon Sponge Cake
  1. Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, then grease the parchment.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. Gently fold the egg whites into the yolk mixture in three additions. Sift the dry ingredients over the batter and fold until just combined.
  6. Spread batter evenly in the prepared pan. Bake for 12-15 minutes, or until the top springs back when touched.
Roll and Cool the Cake
  1. While cake bakes, lay a clean kitchen towel on your work surface and dust generously with powdered sugar.
  2. Immediately invert the warm cake onto the sugared towel. Carefully peel off the parchment paper.
  3. Starting from a short end, gently roll the warm cake and towel up together. Let it cool completely on a wire rack.
Assemble the Cake Roll
  1. 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.
  2. Once the cake is cool, gently unroll it. Spread the filling evenly over the cake, leaving a small border.
  3. Dot the fresh raspberries over the filling.
  4. Carefully re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
  5. Unwrap, dust with more powdered sugar, slice, and serve.

Notes

Do not overbake the cake, as this is the primary cause of cracking.
Ensure the cake is rolled while still warm to prevent it from breaking as it cools.