A bright, tangy, and oh-so-fluffy dessert that’s perfect for your springtime table!

If you’re looking for a showstopper Easter dessert that’s light, luscious, and full of zesty lemon flavor, this Lemon Easter Swiss Roll Cake is a must-bake! Soft sponge cake rolled up with whipped lemon filling and topped with a pretty glaze—it’s like sunshine in every slice.

Whether you’re hosting a spring brunch, Easter lunch, or just want a dessert that brings instant joy, this cake is the perfect centerpiece. It’s fresh, festive, and irresistibly fluffy!

---

Ingredients

For the Sponge Cake:

• 4 large eggs
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp lemon zest
• ¼ cup (60ml) fresh lemon juice
• Powdered sugar, for dusting

For the Lemon Cream Filling:

• 1 cup (240ml) heavy cream
• ¼ cup (60g) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp lemon curd (store-bought or homemade)
• 2 tbsp fresh lemon juice

For the Lemon Glaze (Optional):

• ½ cup (60g) powdered sugar
• 2 tsp fresh lemon juice
• 1–2 tsp water (if needed to thin)

---

Instructions

1. Make the Sponge Cake

1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, whip the eggs and granulated sugar for 3–4 minutes until pale and fluffy. Add vanilla, lemon zest, and lemon juice; mix to combine.
4. Gently fold in the dry ingredients using a spatula—don’t overmix!
5. Spread the batter evenly into the prepared pan. Bake for 8–10 minutes, until the top is lightly golden and springs back when touched.
6. While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up with the towel, starting from a short end. Let it cool completely.

---

2. Make the Lemon Cream Filling

1. In a large bowl, whip the cream and powdered sugar to soft peaks.
2. Gently fold in the vanilla, lemon curd, and lemon juice until smooth and fluffy.

---

3. Assemble the Swiss Roll

1. Unroll the cooled cake carefully.
2. Spread the lemon filling evenly over the cake, leaving a 1-inch border.
3. Roll the cake back up tightly and place it seam-side down on a serving plate. Trim the edges for a neat finish if desired.

---

4. Add the Optional Lemon Glaze

1. Mix powdered sugar and lemon juice in a small bowl. Add a little water if needed to thin.
2. Drizzle over the cake and let it set for 10–15 minutes.

---

5. Serve and Celebrate!

Dust with powdered sugar, garnish with lemon zest, edible flowers, or pastel sprinkles, and serve with a smile. This roll is light, fluffy, and bursting with bright lemon flavor—perfect with a cup of tea or as a springtime dessert.

---

Pro Tips:

• Roll while warm: Rolling the sponge while it’s still warm helps prevent cracks later.
• Chill before slicing: A brief chill in the fridge helps the filling set and makes slicing easier.
• Make it extra special: Decorate with sugared lemon slices, mini meringues, or candy eggs for Easter magic!

---

Storage: Keep leftovers covered in the fridge for up to 3 days.

Serving Size: About 10 slices
Total Time: 1 hour (plus cooling)
Vibe: Sunny, tangy, and oh-so-celebratory!