I jazzed it up with using sugar free lemon gelatin in the cake batter. I used Splenda instead of sugar for both cake and filling. Added lemon zest to both also. Instead of the powder sugar I added a lemon flavored (1/4 tsp of lemon juice in place of vanilla)meringue to it and baked till light brown. Garnished it with lemon twist and spearmint leaves. Lovely presentation and I think the changes were very refreshing.
If you’ve ever wanted a delicious dessert that looks absolutely amazing, this is the one for you. Perfect for spring or summer (or really anytime you want to remind yourself of warmer months), this is a lemon cream cheese frosting-filled lemon cake that looks just as good as it tastes. There’s nothing worse than putting a ton of effort into a beautiful dessert that ends up tasting bland or dry – thankfully that’s not an issue here. The cake is packed full of that fresh and zesty lemon flavor, and because it’s only cooked for a short period of time, it’s taken out of the oven while it’s still moist and before it has time to dry out.
This is delicious!! Very lemony, just the way I like my lemon desserts! The only think I changed was to line my pan with parchment instead of foil. I sprayed the pan with cooking spray, laid down the parchment and then sprayed the parchment. Works like a charm every single time!
Bake time and technique are important in this recipe, but don’t let that gorgeous spiral fool you into thinking this is hard to make or complicated. Since your baking surface area is so large (instead of deep), your cake only needs to bake for nine or ten minutes before it’s ready to go. Then you just need to take a dish towel (that’s larger than the baking sheet) and dust it generously with powdered sugar. This ensures your cake won’t accidentally get stuck to the towel once it’s wrapped up. Speaking of wrapping up, you’ll want to roll your cake into a tight spiral – starting at the short end – right when it comes out of the oven. Rolling while it’s still warm means you’re less likely to get cracks in your cake, because it’s still so flexible when it’s warm that it will take the shape of the spiral as it cool and will be easier for you to frost and roll back into a spiral later on. So. Dust your dish towel with powdered sugar, turn your cake out onto the towel, roll it up real tight, then let it chill. Once it’s fully cooled, unroll your cake, frost it and re-roll it. Easy-peasy!
This cake is awesome! It looks so pretty. It is light and tasty. I served it on Mother’s Day for a nice Spring treat. Used parchment paper instead of waxed and it worked beautifully as it did not stick. Will make again and again.
Now let’s just take a minute to talk about this frosting for a second, okay? The cake is already super lemony on its own, since it’s got lemon juice and zest, but it’s really all about that tangy, lemon zest-filled, cream cheese frosting. Oh my gosh, it’s so, so good. We went ahead and used a little bit of lemon extract to really punch up the flavor – we didn’t want lemon juice to thin out the frosting too much – and then let the remaining lemon zest bring out the rest of that bright, citrus-y flavor. You end up with a perfectly proportioned frosting-to-cake ratio and a gorgeous spiral that’s sure to impress any guests. This is a great choice for any brunch or birthday party and will have everyone raving about and begging for the recipe, you’ll see!
I took this to the county fair and got a first place with it. I added shredded white chocolate to the lemon before rolling it up and then topped the roll with the rest of the lemon filling and chocolate curls. Also added lemon peel to the lemon filling.
1 cup all-purpose flour
1 teaspoon baking powder
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