Swiss Easter Lemon Roll Cake

Spring is here, and what better way to celebrate than with a light and zesty Swiss Easter Lemon Roll Cake? This delicious treat is perfect for family gatherings, holiday brunches, or simply to enjoy at home. Its soft, fluffy texture and bright lemon flavor will brighten up your table and your day!

Why Make This Recipe

There are so many reasons to whip up this Swiss Easter Lemon Roll Cake! First, it’s easy to make and doesn’t take too much time. Second, the flavors are refreshing and perfect for spring! Finally, everyone loves a good cake, and this one is sure to impress your family and friends.

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How to Make Swiss Easter Lemon Roll Cake

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup milk
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• Powdered sugar for dusting

Directions:

1. Preheat the oven to 375°F (190°C). Grease and line a jelly roll pan with parchment paper to prevent sticking.
2. In a bowl, mix together the flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs and sugar together until thick and pale. This should take a few minutes.
4. Gradually fold in the flour mixture, along with the milk, lemon juice, and lemon zest. Mix until everything is smooth and well combined.
5. Pour the batter into the prepared jelly roll pan and spread it out evenly.
6. Bake in the oven for about 12-15 minutes or until it’s lightly golden on top.
7. Once it’s baked, take it out and immediately invert it onto a clean kitchen towel that has been dusted with powdered sugar. This helps prevent sticking.
8. Carefully roll the cake up with the towel while it’s still warm. Let it cool in this rolled-up shape.
9. When it’s cool, unroll the cake, fill it with whipped cream or lemon curd, and then gently re-roll it.
10. Dust the outside with powdered sugar before serving!

How to Serve Swiss Easter Lemon Roll Cake

Serve this lovely Swiss Easter Lemon Roll Cake after brunch or as an afternoon snack. It pairs beautifully with a cup of tea or coffee. You can garnish it with some extra lemon zest or berries for a more festive touch!

How to Store Swiss Easter Lemon Roll Cake

Keep any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it for up to a month. Just make sure to wrap it well!

Tips to Make Swiss Easter Lemon Roll Cake

1. Make sure your eggs are at room temperature. This helps make the cake fluffier.
2. Don’t overmix the batter; gently fold in the dry ingredients to keep the cake light.
3. If you add fillings, don’t overstuff the roll; a little goes a long way!

Variation

Feel free to switch up the flavors! You can use orange juice and zest instead of lemon for a different taste. You can also add some fresh berries for a fruity twist inside.

FAQs

1. Can I make this cake ahead of time?
   Yes! You can make it a day in advance and store it in the fridge. Just wait to dust it with powdered sugar until you’re ready to serve.

2. What can I use instead of lemon juice?
   You can use other citrus juices like lime or orange juice for a different flavor profile.

3. How do I prevent the cake from cracking when rolling?
   Ensure that you roll the cake while it’s still warm and not let it cool too much before rolling. A gentle hand helps too!