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Lemon Raspberry Velvet Roll Cake

Lemon Raspberry Velvet Roll Cake for a Touch of Spring Bliss

A delightful Lemon Raspberry Velvet Roll Cake that captures the essence of spring with bright flavors and a soft, velvety texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Spring
Servings 8 slices
Calories 230 kcal

Equipment

  • - Oven
  • Jelly roll pan
  • - Mixing bowl
  • - Parchment paper

Ingredients
  

For the Cake

  • 4 large Eggs room temperature
  • 1 cup Sugar granulated or coconut sugar
  • 1 teaspoon Vanilla Extract or almond extract
  • 1 cup All-Purpose Flour or cake flour
  • 1 teaspoon Baking Powder check freshness
  • 1 pinch Salt

For the Flavor

  • 1 tablespoon Lemon Zest freshly grated
  • 2 tablespoons Lemon Juice fresh

For the Filling

  • 1 cup Raspberry Jam seedless recommended

For Serving

  • 1 tablespoon Powdered Sugar for dusting

Instructions
 

Baking Instructions

  • Preheat Oven to 350°F (175°C) and prepare a jelly roll pan with parchment paper.
  • Whisk Eggs and Sugar together for about 3-4 minutes until light and fluffy.
  • Mix in Vanilla Extract, Lemon Zest, and Lemon Juice until combined.
  • Combine and fold in Dry Ingredients until just incorporated.
  • Spread batter in prepared pan and bake for 12-15 minutes.
  • Roll the warm cake with parchment and cool to retain shape.
  • Spread Raspberry Jam evenly over the sponge, then re-roll it.
  • Dust with Powdered Sugar before serving and slice.

Notes

Serve with whipped cream or fresh raspberries for an extra delightful touch.
Keyword cake, lemon dessert, Lemon Raspberry Velvet Roll Cake, raspberry dessert, roll cake, Spring dessert