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Lemon Cake Roll

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“This is a light dessert from Taste of Home.”

Ingredients Nutrition


  1. In a mixing bowl, beat eggs and sugar until thick and smooth.
  2. Add water.
  3. Combine flour, baking powder and salt; stir into egg mixture just until moistened.
  4. Line a greased 15X10 inch baking pan with waxed paper; grease the paper.
  5. Spread batter evenly in pan.
  6. Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center.
  7. Cool cake in pan on a wire rack for 5 minutes.
  8. Turn cake out onto a kitchen towel.
  9. Gently peel off the waxed paper.
  10. Beginning with short side, roll up cake, jelly roll style.
  11. Cool completely on a wire rack.
  12. For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice.
  13. Cook and stir over medium heat until mixture comes to a boil.
  14. Cook and stir 1 minute longer until thickened.
  15. Remove from the heat; cool to room temperature.
  16. Unroll cake; spread cooled filling to within 1 inch of edges.
  17. Roll up again.
  18. Cover and chill for 1-2 hours before serving.
  19. Sprinkle with powedered sugar before serving, if desired.
  20. Store in the refrigerator.

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