Lemon Swiss Roll Cake

Are you sensing my theme this week? You guessed it, it’s all about lemons! Fresh, fragrant tart lemons! I like anything with lemons and this cake was delicious. I am not a baker so attempting a roll cake was a bit out of my element. If I can do it, you can too! I baked my cake just a tad too long so it made it just a little more difficult to roll. None of my guests minded that one bit! It’s definitely important to watch the baking time and check, in my case more than once! This would be beautiful for your Mother’s Day celebration or wonderful dessert for any of your spring and summer dinners!

INGREDIENTS FOR THE CAKE
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons lemon zest
1/2 teaspoon vanilla extract
Powdered sugar as needed

INGREDIENTS FOR THE FROSTING
1/4 cup unsalted butter, room temperature
1 – 8 ounce package cream cheese, room temperature
3-4 cups powdered sugar, plus more as needed
1 teaspoon lemon extract
1/2 teaspoon lemon zest
2 Tablespoons milk, plus more if needed

DIRECTIONS
Preheat oven to 350 degrees. Line a jelly roll baking sheet 9 x 13 with parchment paper and spray with non-stick cooking spray.
Whisk the flour, baking powder and salt in a medium bowl and set aside.
In a large bowl, beat eggs until frothy then beat in sugar, lemon juice, zest and vanilla extract.
Fold dry ingredients into the wet ingredients until just combined then pour the batter into your greased and lined baking sheet. Using a rubber spatula to spread batter evenly across the pan and into the corners. Bake for 9-11 minutes until top is just lightly golden and springs back when touched.
While the cake bakes spread a large kitchen towel on your workspace and dust very generously with powdered sugar. Your towel should be larger than your baking sheet. Remove cake from oven and turn it out onto the sugar coated kitchen towel. Remove the parchment paper. Starting at one of the short sides of the cake flip the edge of the towel onto the cake and tightly roll the cake into a spiral. Set cake aside or refrigerate until cooled completely.
For the frosting, beat cream cheese in a large bowl for 1-2 minutes or until fluffy, add butter and beat until smooth and combined then beat in 3 cups of powdered sugar.
Mix In lemon extract and lemon zest stirring in milk if you prefer the frosting to be slightly thinner.
Remove cake from fridge and unroll then spread frosting on the cake making sure to get to the edges of the cake.  Re-roll the cake without the towel being careful to gently pull the cake away from the towel if it sticks slightly. Return to the fridge for another 1 – 2 hours or until chilled.
Dust with powdered sugar and slice.

Enjoy!

This recipe comes from www.12tomatoes.com