Lemon Swiss Cake Roll with Raspberries

 

I've said it before, and it's the truth...lemon is my favorite when it comes to dessert flavors! This elegant lemon cake roll was the perfect finish for my Spring Flowers Luncheon last May. It looks like it would be so hard, but it's really simple, and oh, so delicious! Want to try it yourself? Great. Here we go!

Lemon Swiss Cake Roll with Raspberries

Cake

1 1/4 cups all purpose flour
1 tsp baking powder
4 eggs
2/3 cup sugar
2 tbsp vegetble oil
2 tbsp lemon juice
zest from one lemon
1 tsp vailla
2 tbsp milk

Lemon Cream Cheese Filling

8 oz cream cheese, softened

2 cups powdered sugar

1 tbsp lemon juice

1/4 c heavy cream

Preheat oven to 350 degrees. Line a jelly roll pan with parchment and then spray top with Pam.

Mix all cake ingredients in a stand mixer until throughly mixxed. Pour into cake pan and spread to edges. Bake for about 15 minutes or until toothpick comes out clean. (Since this cake is not iced, you don't want it to get brown, but it does need to be done.)

Place a couple of pieces of parchment paper on your working surface and dust generously with powdered sugar. When cake has cooled just slightly, flip careful onto the powdered parchment and carefull peel off original paper. Sprinkle with more powdered sugar. Lay another piece of parchment paper on top and careful roll it into a jelly roll shape.

Meanwhile, make filling by beating filling ingredients until smooth. When rolled cake is completely cool, gently unroll and remove top parchment. Gently spread icing and then roll back up. Carefully wrap with plastic wrap and refrigerate several hours or overnight to set. 

Cut into slices, dust with powdered sugar, and garnish with fresh raspberries!

This dessert was so light and delicious! A perfect end to our meal. 

 I'm so glad you stopped by my neck of the woods!

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***All pictures are original and are the property of Missy Hilyer Jones. Please do not use without giving proper credit to me and the blog post they were originally used in. Thanks!