Delicious Lemon Roll Cake Recipe for Everyone

Preheat your oven to 350°F (180°C). Line a baking sheet (approximately 12×16 inches) with parchment paper.

In a large mixing bowl, beat the eggs with sugar and a pinch of salt until fluffy and light (this should take about 7–10 minutes).

Carefully fold in the sifted flour with baking powder and lemon zest using a silicone spatula.

Pour the batter onto the prepared baking sheet and smooth it out. Bake for 10–12 minutes, until the biscuit is lightly golden and springs back when touched.

Once baked, immediately transfer the biscuit onto a towel, peel off the parchment paper, and roll it up with the towel from the long side. Allow it to cool while rolled up.

In a bowl, whip the cold heavy cream until soft peaks form.

In another bowl, combine mascarpone cheese, powdered sugar, vanilla extract, lemon zest, and the juice of 1/3 of a lemon. Beat until it's smooth and creamy.

Gently fold in the whipped cream into the mascarpone mixture until well combined – the cream should be thick and airy.

Carefully unroll the cooled biscuit on a clean surface.

Evenly spread the cream over the biscuit, leaving about 1-2 cm (1/2 inch) from the edges.

Roll it back into its original shape, wrap it in plastic wrap, and chill it in the refrigerator for at least 2 hours.

You can garnish with lemon zest, mint leaves, or lemon slices before serving.

Save this recipe so you won't lose it! Who doesn't love lemon desserts?