Lemon Roll Cake

Prep Time
30 mins.
Cook Time
20 mins.
Recipe by: Serena Chiu

Light and soft sponge cake, packed with refreshing lemon flavor and creamy lemon whipped cream. A delight for the eyes and tastebuds for family and friends this Easter!

Make This Recipe


3 Eggland's Best eggs, large

3/4 cup sugar

1/2 oz oil

40 ml milk

1/2 cup cake flour

1 cup heavy cream

lemons and/or lemon extract

added sugar to taste


  1. Preheat oven to 374°F.
  2. Separate egg whites and yolks.
  3. Mix the yolks with 1/8 cup sugar, oil, milk, cake flour, and lemon extract and/or lemon juice.
  4. Whip egg whites with 1/8 cup sugar until semi-stiff peaks form. Add yellow food coloring if desired.
  5. Gently mix the egg yolk mixture into the egg white mixture until combined. Be sure not to overmix.
  6. Place into a rectangular pan so that the cake is about an inch thick.
  7. Bake at 374°F for about 12-14 minutes.
  8. Whip heavy cream with lemon juice and/or extract and the rest of the sugar until stiff peaks form.
  9. Place the whipped cream on top of the cake and roll.
  10. Refrigerate until the roll has set.
  11. Dye and pipe the remaining whipped cream on top to create the desired design.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 8
Calories 212
Fat 13.3g
Saturated Fat 6.6g
Cholesterol 101mg
Sodium 35mg
Carbohydrates 20.4g
Dietary Fiber 0.3g
Protein 3.7g