This lovely Lemon and Blackberry Cake Roll is a delightful treat! It features a light and fluffy lemon cake that’s rolled up with a sweet blackberry filling. Perfect for dessert!
I love how it looks fancy, yet it’s super easy to make. Plus, the bright colors and tangy flavors make it a hit at gatherings! Who can resist that yummy combo? 🍋🍇
Key Ingredients & Substitutions
Eggs: Eggs are crucial for the cake’s structure. If you need a substitute, you can use 1/4 cup applesauce or a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) per egg. I’ve had success with both options!
Heavy whipping cream: This is what gives the filling that rich and creamy texture. If you’re looking for a lighter version, you can use whipped topping or even Greek yogurt for a tangy twist.
Lemon: Fresh lemon juice and zest add bright flavors. If fresh lemons aren’t available, bottled lemon juice works in a pinch, though fresh is always best for keeping that zesty punch!
Blackberries: These are great for decoration and flavor. If you can’t find blackberries, raspberries or blueberries make delicious alternatives that pair well with lemon too.
How Do You Properly Roll the Cake Without Breaking It?
Rolling the cake may seem tricky, but it’s easier with these tips! After baking, it’s important to immediately invert the cake onto a powdered sugar-dusted towel rather than letting it cool in the pan. This prevents it from sticking.
- After inverting, peel away the parchment gently.
- Starting from a short end, roll the cake tightly in the towel. This helps it hold its shape.
- Let it cool completely rolled up; this helps it keep that rolled form when you fill and re-roll it.
Follow these steps closely, and you’ll have a beautifully rolled cake ready for filling!
How to Make Lemon and Blackberry Cake Roll
Ingredients You’ll Need:
For The Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Powdered sugar, for dusting
For The Filling:
- 1 cup heavy whipping cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
For Decoration:
- Fresh blackberries (about 10-12)
- Lemon slices
- Fresh mint leaves (optional)
- Additional powdered sugar for dusting
How Much Time Will You Need?
This delightful Lemon and Blackberry Cake Roll takes about 20 minutes to prepare and 10-12 minutes to bake. Additionally, allow for some time to cool and set up before serving—about 30 minutes. So, in total, you’re looking at around 1 hour to enjoy your delicious cake!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it. This helps the cake come out easily after baking.
2. Mixing the Eggs and Sugar:
In a large bowl, whisk the eggs and granulated sugar together. You want this mixture to become thick, pale, and fluffy, which usually takes about 5-7 minutes with an electric mixer.
3. Preparing the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. This ensures there are no lumps and everything is well mixed.
4. Combining Mixtures:
Gently fold the dry ingredients into the egg mixture. Be careful not to deflate it! Add the lemon zest, lemon juice, and vanilla extract, and fold gently to combine all the flavors.
5. Pouring the Batter:
Pour the batter evenly into the prepared pan and use a spatula to spread it out smoothly. This ensures the cake bakes evenly.
6. Baking the Cake:
Pop the pan into the oven and bake for 10-12 minutes, or until the cake springs back when lightly touched. Keep an eye on it so it doesn’t overbake!
7. Preparing to Roll:
While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar. This will help prevent sticking when you roll it.
8. Inverting the Cake:
Once your cake is done, remove it from the oven and immediately invert it onto the towel. Gently peel off the parchment paper. Be careful, it’s hot!
9. Rolling the Cake:
Starting at a short edge, carefully roll the cake up in the towel. Let it cool completely this way. This helps set the shape for when you fill it later.
10. Making the Filling:
To prepare your delicious filling, whip the chilled heavy cream with powdered sugar, vanilla extract, and lemon juice until stiff peaks form. This will create a lovely creamy layer inside your cake!
11. Spreading the Filling:
Once the cake is completely cool, unroll it gently. Spread the whipped cream lemon filling evenly over the surface, making sure to get it to the edges.
12. Rolling it Up Again:
Now, roll the cake back up without the towel, into a tight log. This will give you that lovely cake roll shape.
13. Serving the Cake Roll:
Transfer your cake roll to a serving platter. You can pipe or spoon additional whipped cream on top in dollops for a pretty presentation.
14. Decorating:
Decorate with fresh blackberries, lemon slices, and mint leaves if you’d like to add a pop of color and freshness!
15. Final Touch:
Before serving, dust the entire cake roll lightly with powdered sugar for that charming finish. Now it’s ready to enjoy!
Enjoy your refreshing Lemon and Blackberry Cake Roll!
Can I Use a Different Type of Flour?
Yes, you can use cake flour for a lighter texture, or gluten-free all-purpose flour if you need a gluten-free version. Just ensure that the flour you choose performs similarly in baking!
How Can I Prevent the Cake from Sticking?
Using parchment paper and greasing the pan helps, but also dusting the towel with powdered sugar is essential. This prevents the cake from sticking when you roll it up.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. The filling may start to soften, but the flavors will still be delicious.
Can I Freeze the Cake Roll?
Yes! You can freeze the unfilled cake roll wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge before decorating and serving.
