Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe

Table of Contents

Oh, my friends, how I love this delightful treat! The first time I tasted a Lemon Raspberry Velvet Roll Cake was at my dear friend Sarah’s summer garden party. The sun blazed overhead, bees danced among the flowers, and as I took a bite, I felt as if I had captured a summer afternoon on my tongue. The cake was soft and velvety, bursting with zesty lemon and lively raspberry flavors, all wrapped in a tender roll that seemed to melt in my mouth. The smell of freshly baked lemon cake mingling with the sweet tart of the raspberry jam filled the air, creating a cozy kitchen vibe that had everyone gathering around for seconds (and thirds!).

That day, I promised myself I would recreate this magic at home, and I think you’ll feel the same way. Each slice of this roll cake carries a sense of nostalgia—sweet, fruity, and oh-so-light—and it’s the perfect ending to any meal or a delightful afternoon pick-me-up. Trust me; your loved ones will adore it, and you will too!

Why You’ll Love This Recipe

• Quick & Easy: With just a few simple ingredients, you can whip up this beautiful roll cake in no time.
• Light & Fruity: The lemon and raspberry combine to create a refreshing dessert that’s perfect for any occasion.
• Crowd-Pleasing: Everyone loves a beautiful roll cake; it’s impressive yet approachable!
• Customizable: Feel free to play with flavors, or add your favorite fillings!
• Baking Therapeutic: Engage your senses and enjoy the aroma wafting through your kitchen.

Ingredients

Lemon Raspberry Velvet Roll Cake

• 4 eggs: These provide the structure and fluffiness of the cake. Use room temperature eggs for best results!
• 3/4 cup of sugar: All the sweetness will balance out the tangy lemon and tart raspberry beautifully.
• 1 teaspoon vanilla extract: A little splash of vanilla enhances the cake’s flavor profile.
• 1 cup of all-purpose flour: This gives the cake its foundation. Make sure to level your flour for accuracy!
• 1 teaspoon of baking powder: This little leavening agent helps the cake rise and makes it fluffy.
• 1/4 teaspoon salt: Just a pinch enhances the flavors and balances the sweetness.
• Zest of 1 lemon: A burst of citrus freshness that takes the flavor to the next level!
• 1/4 cup lemon juice: Provides acidity and flavor; go for fresh-squeezed if you can!
• 1/2 cup of raspberry jam: This will add that lovely contrast of sweetness and tartness throughout the cake perfectly.
• Powdered sugar for dusting: A sprinkle of this adds a lovely finishing touch for presentation.

Full recipe card is below.

How to Make It

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a jelly pan with parchment paper. This will ensure your cake comes out easily.

Step 2: Whip the Eggs & Sugar

In a large bowl, beat the eggs and sugar until light and fluffy. You want them to look pale and creamy—imagine clouds forming in your bowl! Shake off the vanilla extract.

Step 3: Sift the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. This ensures there are no lumps and creates a light cake texture.

Step 4: Fold It All Together

Gently fold the dry ingredients into the egg mixture, working carefully to maintain that airiness. Try to think of it as a gentle hug!

Step 5: Add the Zest and Juice

Add the lemon zest and lemon juice, mixing until well combined. The bright, zesty aroma will fill your kitchen, awakening your senses!

Step 6: Spread the Batter

Pour the batter into your prepared pan and spread it evenly. You want it to have an even thickness for that beautiful roll.

Step 7: Bake It Up

Bake for 12-15 minutes or until the cake springs back lightly when touched. Allowing it to bake nicely will give you that glorious sponge-like texture.

Step 8: Cool it Down

While the cake is still hot, roll it carefully with the parchment paper, starting from one edge. Let it cool completely; this helps it keep its shape.

Step 9: Spread the Jam

Once cooled, unroll the cake gently and spread the raspberry jam evenly over the surface, that beautiful ruby color shining bright!

Step 10: Roll It Up Again

Now roll the cake up without the parchment paper. It’s okay if it cracks a little—that’s the charm of a homemade dessert!

Step 11: Final Touches

Dust with powdered sugar before serving. This makes it look like a lovely winter wonderland on your plate!

Step 12: Slice and Enjoy!

Slice it up, and enjoy this delightful raspberry velvet lemon roll cake—perfect for sharing or savoring all by yourself!

Pro Tips for Success

• Ensure Room Temperature Ingredients: This helps your cake to rise evenly and have a beautiful texture.
• Don’t Overmix: When folding the egg mixture, be gentle to keep all that lovely air in your batter!
• Watch the Bake Time: Every oven is different! Check a few minutes early to avoid overbaking.
• Use Fresh Ingredients: Fresh lemon juice and zest make a noticeable difference in flavor.

Flavor Variations

• Berry Medley: Swap out the raspberry jam for mixed berry jam or fresh berries for a delightful twist.
• Orange Surprise: Use orange juice and zest instead of lemon for a tangy flavor change.
• Chocolate Delight: Add a dash of cocoa to the flour for a chocolate version. If you haven’t guessed, chocolate and raspberry are a match made in heaven!

Serving Suggestions

This gorgeous roll cake makes for a stunning centerpiece on your dessert table. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of herbal tea or a sparkling lemonade would complement it beautifully as well!

Make-Ahead & Storage

You can make this cake a day ahead and keep it in an airtight container. It lasts about 2-3 days on the countertop or can be kept in the fridge for a few more. Just remember to dust with powdered sugar right before serving!

Leftovers

If you find yourself with any leftovers (which I doubt!), you can turn them into a delightful trifle! Layer it with whipped cream and fresh berries for a fun dessert in a glass.

Freezing

Yes, this cake can be frozen! Wrap tightly in plastic wrap and then in foil to prevent freezer burn. It’s best enjoyed within a month. When ready to eat, simply thaw in the fridge overnight.

Reheating

For best results, gently thaw the cake at room temperature. If you prefer it warm, give it a quick heat in the oven at a low temperature, or pop it in the microwave for just a few seconds.

FAQs

Can I use a different fruit jam?
Absolutely! Any jam or fruit spread that you love can work wonders as a filling.

Is it gluten-free?
You can substitute the all-purpose flour with a gluten-free blend for a delightful gluten-free version.

Can I add layers of frosting?
Definitely! A lemon cream cheese frosting would elevate this cake to a whole new level.

How do I know when the cake is done?
When the edges start to pull away from the pan, and it springs back when lightly touched, you’re good to go!

Final Thoughts

Thank you for letting me share this warm and comforting recipe with you today! I hope you enjoy making and savoring this Lemon Raspberry Velvet Roll Cake as much as I do. As you roll it up, remember that cooking is not just about the end product; it’s about the joy of creating something special in your kitchen. Share it with loved ones, or savor it all alone with a cozy cup of tea. May your days be brightened by the lovely aromas and flavors of this delightful dessert. Happy baking! 🍋💗