This Lemon Swiss Roll has been a little bright spot in my baking rotation ever since I first made it for a small spring gathering. I discovered the technique for rolling a sponge cake tightly while testing lighter desserts for a warm-weather brunch, and the result — a tender, springy sponge wrapped around a silky lemon-cream center — quickly became one of my favorite show-and-tell treats. The cake's texture is featherlight because of the beaten eggs, and the lemon components (zest, juice and a whisper of extract) deliver high-impact citrus flavor without the filling becoming overly tart or syrupy.

I remember unrolling the first cake and being delighted at how few cracks there were — just a couple of character lines that hid beneath a dusting of powdered sugar. Guests loved the delicate slices, and several asked for the recipe. This version balances the sponge's gentle sweetness with a cream cheese and whipped topping filling that keeps it stable, creamy, and easy to slice. It's the sort of dessert that looks impressive on a platter but is wonderfully approachable: once you get the folding, rolling and chilling routine down, it becomes almost effortless.

Ingredients

• All-purpose flour: 3/4 cup, spooned and leveled. Use a reliable brand such as King Arthur or Gold Medal for consistent results — measuring by spooning the flour into the cup keeps the sponge light.
• Baking powder and salt: 1 teaspoon baking powder and 1/4 teaspoon salt to give just enough lift without disrupting the sponge's fine crumb.
• Granulated sugar and lemon zest: 2/3 cup sugar paired with 1 1/2 tablespoons fresh lemon zest (about one medium lemon). Rubbing the zest into the sugar releases essential oils for a more aromatic result.
• Eggs: 3 large, room temperature. Warm eggs whip to a greater volume and give the sponge its airy structure.
• Fresh lemon juice: 2 tablespoons for bright citrus notes; bottled juice won't give the same freshness.
• Vegetable oil and lemon extract: 2 tablespoons oil for tenderness and 1/2 teaspoon pure lemon extract to amplify the citrus flavor.
• Yellow gel food coloring: 1 drop, optional for a sunny hue.
• Powdered sugar: 1/4 cup for dusting the tea towel while rolling and 1 tablespoon for dusting the finished roll.
• Cream cheese filling: 4 ounces cream cheese (softened), 1 cup powdered sugar (sifted), 1 tablespoon lemon zest and 1 cup thawed whipped topping (such as the Great Value brand) for lightness and spreadability.
• Equipment: a 10x15x1 jelly roll pan lined with parchment, a long thin tea towel, and either a large cutting board or a baking sheet to help flip the hot cake onto the towel.

Instructions

Preheat and Prepare: Preheat the oven to 375°F. Line a 10x15x1 jelly roll pan with parchment paper and very lightly spray with nonstick spray if desired. Proper lining ensures the cake releases cleanly and preserves the sponge’s surface for rolling. Combine Dry Ingredients: Whisk together 3/4 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt in a small bowl. Sifting isn’t necessary but whisking removes lumps and aerates the flour, helping keep the batter delicate. Flavor the Sugar: In a separate small bowl, stir 2/3 cup granulated sugar together with 1 1/2 tablespoons lemon zest until the zest is evenly coated. This maceration releases lemon oils into the sugar for brighter aroma and flavor. Whip the Eggs: Using a stand mixer with a whisk or a handheld mixer on high, beat 3 room-temperature eggs for 5 minutes until pale, frothy and roughly tripled in volume. This step is critical: the aeration is what gives the sponge its lift and springiness. Incorporate Wet Ingredients: Lower the mixer to low and add the sugar-zest mixture, 2 tablespoons fresh lemon juice, 2 tablespoons vegetable oil, 1/2 teaspoon lemon extract and a drop of yellow gel coloring. Increase to medium and mix until combined, about 1 to 1 1/2 minutes. The batter should remain light — don’t overmix after adding dry ingredients. Fold in Flour: Using a silicone spatula, gently fold the flour mixture into the batter in two additions. Fold just until streaks disappear to preserve the air you built into the eggs; over-folding will deflate the batter and yield a dense cake. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10 to 12 minutes, watching closely; the cake is done when it springs back lightly to the touch and a toothpick inserted in the center comes out clean. Overbaking causes cracking when rolling. Prepare Towel and Flip: While the cake bakes, dust the top of a long thin tea towel generously with 1/4 cup powdered sugar. When the cake is out of the oven, run a knife along the pan edges, place the towel (powdered side down) over the cake, and carefully place a large cutting board or baking sheet on top. Flip the pan so the cake transfers to the towel. Peel off the parchment and roll the cake, towel and all, from one short end. Allow to cool completely rolled (about an hour). Make the Filling: Beat 4 ounces softened cream cheese until smooth, then add 1 cup sifted powdered sugar in two additions, mixing until just combined. Stir in 1 tablespoon lemon zest and fold in 1 cup thawed whipped topping to keep the filling light and spreadable. Assemble and Chill: Carefully unroll the cooled cake and spread the filling evenly, staying a half-inch from each edge. Reroll gently but firmly, then wrap tightly in plastic wrap to hold its shape. Chill at least 1 hour or overnight for clean slicing and better flavor melding. Slice and Serve: Remove plastic, dust the top with 1 tablespoon powdered sugar, and slice into 1/2-inch rounds with a sharp knife. Store slices in an airtight container in the fridge up to 4 days or freeze the whole roll wrapped tightly for up to 3 months.

Storage Tips

Store finished slices in an airtight container in the refrigerator for up to 4 days; they remain moist and slice cleanly when chilled. For longer storage, freeze the whole wrapped roll for up to 3 months. To thaw, move to the refrigerator for one hour and then let sit at room temperature for 20–30 minutes before slicing. Use rigid containers for refrigerated slices to avoid squishing the cream filling when stacked.

Ingredient Substitutions

If you prefer a lighter filling, swap the cream cheese for 8 ounces of mascarpone for a mellower flavor and creamier mouthfeel, and add a touch less powdered sugar. For a dairy-free version, replace the cream cheese with a firm coconut cream-based spread and use a dairy-free whipped topping; results will be slightly softer. Substitute olive oil or light canola oil for vegetable oil for a more nuanced richness; avoid butter in the sponge since its solid fats alter the structure.

Serving Suggestions

Serve thin slices with a small dollop of fresh whipped cream and a lemon slice or a few fresh raspberries for color contrast. This roll pairs beautifully with green tea or Earl Grey at brunch, and presents elegantly on a dessert tray for parties. For a festive twist, drizzle a thin lemon glaze over the top before slicing, or scatter toasted sliced almonds on each slice for added texture.

Cultural Background

The rolled sponge cake has roots in several European baking traditions; Swiss rolls and jelly rolls became popular tea-time treats in Britain and elsewhere during the 19th century. The concept is simple — an airy sponge baked thin and rolled around a filling — but each culture adapts the filling and flavors. This lemon variation channels classic European citrus desserts while staying light and modern for contemporary palates.

Seasonal Adaptations

In spring and summer, emphasize fresh citrus and garnish with berries. For autumn, swap lemon for a spiced orange-curd filling and add a pinch of cinnamon to the sponge. Holiday versions can include cream cheese whipped with a little maple syrup and orange zest for a festive flavor that still benefits from the roll’s elegant profile.

Meal Prep Tips

Make the sponge a day ahead and keep wrapped at room temperature, then prepare the filling the morning of serving. Assembling and chilling overnight improves sliceability and flavor integration. If you plan to slice and serve multiple platters, chill the roll until very firm and use a long, thin serrated knife dipped in hot water (wiped dry between cuts) for the neatest slices.

At the end of the day, this Lemon Swiss Roll rewards careful attention with a light, citrus-scented finish that’s as satisfying to bake as it is to eat. Try making one for your next gathering and watch how quickly it disappears — it’s a small showstopper that feels lovingly homemade.