Lemon Cake Roll

Delicious and unusual sponge cake dessert that is very easy to prepare!

My mom used to cook this cake roll for me when I was a child. Then my husband fell in love with it; there was even a moment when I cooked it every week because it is so delicious. Lemon cake roll is not only a delicate sponge cake but sweet and sour lemon filling - that is a perfect combination. This wonderful dessert is very easy to prepare and you will definitely love it!

And if you want a new dessert with lemon - try lemon poppy seed muffins.



  • 380g (1 can) condensed milk,
  • 2 eggs,
  • 1 cup flour,
  • 1 tsp baking powder,
  • ¼ tsp salt.


  • ½ cup (100 g) sugar,
  • 2 large (3 small) lemons.
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Рowdered sugar.


Lemon filling:

  • wash the lemons and cut them into pieces (do not peel them) and get rid of the seeds,
  • put the lemons through a meat grinder or a blender; in a blender it’s easier to do it right away with sugar,
  • if you used a meat grinder - mix ground lemons with sugar.
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Preheat the oven to 180º C.

Baking sheet:

Line a baking sheet with baking paper so that the paper not only covers the bottom of the baking sheet but also its sides.

Sponge cake - dough:

  • separate egg whites from egg yolks,
  • whisk the yolks with condensed milk and salt,
  • beat the egg whites until soft peaks form,
  • gently fold the whipped egg whites in the condensed milk mix,
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  • mix the dry ingredients - flour and baking powder,
  • sift the dry ingredients into the liquid ones,
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  • stir gently until smooth.

Sponge cake - baking:

  • place the dough on a baking sheet and spread it out evenly; the thickness should be about 1 cm,
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  • place the baking sheet in an oven preheated to 180º C,
  • bake for 15-20 minutes, a toothpick inserted in the center should come out clean and dry,
  • while it is baking, put baking paper on the table and sprinkle it with powdered sugar, you will need it to roll the cake.

Roll the cake:

  • once the sponge cake is ready, remove it from the oven and turn it over onto baking paper covered in powdered sugar,
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  • remove the baking paper on which the sponge cake was baked,
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  • spread the lemon filling into an even layer, leaving about 2 centimeters empty at one edge and 1 centimeter at each of the three remaining edges,
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  • tightly roll up your sponge cake while it is still hot,
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  • and now the most difficult part - wait for at least 4 hours!
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