3 ratings

Double Lemon Cake Roll


From the kings and queens of baking at KitchenAid, this lemon roll recipe creates a lemony, moist cake filled with a filling that's both tangy and sweet. 


For the filling

  • One 8-ounce package light cream cheese, softened
  • 1 Cup powdered sugar
  • 1 Tablespoon lemon juice
  • 2 Teaspoons grated lemon peel

For the cake

  • 4 eggs
  • 3/4 Cups granulated sugar
  • 1/4 Cup water
  • 1/2 Teaspoon vanilla
  • 1/2 Teaspoon lemon extract
  • 2/3 Cups all-purpose flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • Powdered sugar


For the filling

Beat together all of the ingredients with electric mixer on medium speed about 1 ½ minutes, or until well mixed.


For the cake

Preheat the oven to 375 degrees. 

Beat the eggs with an electric mixer on high speed about 3 minutes or until very thick and lemon colored. Continuing on high speed, gradually add the sugar, beating about 1 minute. Stop and scrape bowl to fully incorporate.

Add the water, vanilla, and lemon extract. Turn to medium speed and beat about 30 seconds. Continuing on medium speed, gradually add the flour, baking powder, and salt. Beat for about 30 seconds, or until batter is smooth.

Line a 15 ½-by-10 ½-by 1-inch baking pan with waxed paper, aluminum foil, or parchment paper. Grease well. Pour the batter into pan, spreading to the corners. Bake for 11-13 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven and immediately turn onto a towel sprinkled with powdered sugar. Remove paper or foil. Roll cake and towel together, starting on short side. Cool completely on wire rack.

When the cake has cooled completely, unroll it and spread the lemon filling over the top. Reroll it and sprinkle the lemon roll with powdered sugar for serving. Serve immediately.