Lemon Easter Swiss Roll Cake is a bright and elegant dessert that’s perfect for spring celebrations. This light and fluffy sponge cake is rolled around a creamy lemon filling, creating a beautiful swirl and a burst of citrus flavor in every slice. It’s a show-stopping centerpiece that feels fancy but is surprisingly easy to make.

Why I Love This Recipe

I love how fresh and cheerful this cake feels—it tastes like sunshine. The lemon brings a clean, tangy flavor that cuts through the sweetness just right, and the sponge is so soft and light. The swirl of creamy lemon filling inside not only looks stunning but also adds the perfect contrast in texture. It’s a festive, feel-good dessert that always earns compliments.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge cake:

Eggs, separated
Granulated sugar
Canola or vegetable oil
Whole milk
All-purpose flour
Baking powder
Cream of tartar (optional but helpful for stable egg whites)
Lemon zest
Powdered sugar, for rolling

For the lemon cream filling:

Heavy whipping cream
Lemon curd
Powdered sugar or granulated sugar
Vanilla extract
Optional: more lemon zest for extra brightness

Optional topping:

Whipped cream
Fresh berries
Extra lemon curd
Powdered sugar dusting

Directions

Make the sponge cake: I whisk egg yolks with sugar until pale, then mix in oil, milk, and lemon zest. In a separate bowl, I beat the egg whites with a bit of sugar (and cream of tartar if I have it) until stiff peaks form. I gently fold the whites into the yolk mixture, then fold in the flour and baking powder. I pour the batter into a parchment-lined jelly roll pan and bake at 350°F (175°C) for 12–15 minutes until springy.
Roll the cake: While still warm, I turn the cake out onto a clean towel dusted with powdered sugar. I gently peel off the parchment, then roll the cake up in the towel from the short end. I let it cool completely in the rolled-up shape.
Prepare the filling: I beat heavy cream with sugar and vanilla until soft peaks form, then gently fold in lemon curd to create a smooth, lemony filling.
Assemble: Once the cake is cool, I carefully unroll it and spread the lemon cream filling evenly over the surface. I roll it back up (without the towel this time), wrap it gently in plastic wrap, and chill it for at least 30 minutes to set.
Decorate and serve: Just before serving, I top the roll with a dusting of powdered sugar or extra whipped cream and lemon zest. I slice and serve chilled.

Servings and Timing

Servings: 8
Prep time: 25 minutes
Bake time: 12–15 minutes
Chill time: 30 minutes
Total time: About 1 hour 15 minutes

Variations

I sometimes swirl extra lemon curd into the whipped filling for a more intense lemon flavor.
For a berry version, I add a layer of fresh raspberries or sliced strawberries before rolling.
I love using lime or orange zest for a fun citrus twist.
To make it more decorative, I pipe little rosettes of whipped cream across the top and add pastel sprinkles for Easter.

Storage/Reheating

I store the cake covered in the refrigerator for up to 3 days.
It’s best served chilled, so I don’t reheat it.
I slice leftovers and store them flat in an airtight container for easy serving later.

FAQs

Can I make this cake ahead of time?

Yes, I often make it the day before and keep it chilled until serving. It actually slices better after resting.

What kind of lemon curd should I use?

I use homemade when I have time, but store-bought lemon curd works perfectly too.

How do I prevent the cake from cracking?

I roll the cake while it's still warm and pliable. That helps it hold its shape without breaking.

Can I freeze this cake?

Yes, I wrap it tightly and freeze for up to one month. I thaw it overnight in the fridge before serving.

What can I use if I don’t have cream of tartar?

I use a small squeeze of lemon juice or a dash of white vinegar to help stabilize the egg whites.

Conclusion

Lemon Easter Swiss Roll Cake is a light, zesty dessert that feels special and looks beautiful on the table. I love how the soft sponge wraps around the bright, creamy lemon filling to create a dessert that’s just as delicious as it is eye-catching. Whether I’m making it for Easter brunch, a spring birthday, or just because, it always brings smiles.

Lemon Easter Swiss Roll Cake

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Author: Sue
Prep Time: 25 minutes
Cook Time: 12–15 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: European-Inspired
Diet: Vegetarian

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Description

Lemon Easter Swiss Roll Cake is a light and elegant spring dessert made with fluffy sponge cake rolled around a creamy lemon filling. Perfect for Easter brunch or spring gatherings, this citrusy Swiss roll is a show-stopping treat that's easy to make and beautiful to serve. Keyword: Lemon Easter Swiss Roll Cake

Instructions

Make the Sponge: Beat egg yolks with sugar until pale. Mix in oil, milk, and lemon zest. In a separate bowl, beat egg whites with sugar (and cream of tartar) until stiff peaks form. Gently fold whites into yolk mixture. Fold in flour and baking powder. Spread batter into a parchment-lined jelly roll pan and bake at 350°F (175°C) for 12–15 minutes.
Roll While Warm: Turn cake onto a powdered sugar–dusted towel. Peel off parchment, roll up from the short end, and let cool completely.
Make Filling: Beat cream with sugar and vanilla to soft peaks, then fold in lemon curd until smooth.
Assemble: Unroll the cooled cake. Spread the lemon filling evenly. Re-roll, wrap in plastic, and chill for at least 30 minutes.
Decorate and Serve: Top with whipped cream, lemon zest, powdered sugar, or fresh berries. Slice and serve chilled.

Notes

Add fresh berries inside the roll for extra flavor and color.
Use orange or lime zest for a citrus variation.
Chill well before slicing for clean, neat layers.
For a festive Easter look, pipe whipped cream rosettes and top with pastel sprinkles.