Lemon Velvet Cream Roll Cake

Lemon Velvet Cream Roll Cake:

Ingredients:

- 1 1/2 cups all-purpose flour

- 1 cup granulated sugar

- 2 teaspoons baking powder

- 1 teaspoon salt

- 1/2 cup unsalted butter, softened

- 2 large eggs

- 2 tablespoons freshly squeezed lemon juice

- 1 teaspoon grated lemon zest

- 1 cup buttermilk

- Food coloring (yellow or lemon)

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan.

2. Combine flour, sugar, baking powder, and salt.

3. Add butter, eggs, lemon juice, lemon zest, and buttermilk; mix until combined.

4. Add food coloring for desired color.

5. Pour batter into prepared pan.

6. Bake 12-15 minutes or until toothpick comes out clean.

7. Let cool 5 minutes; roll up tightly.

*Lemon Cream Filling*

- 1 cup heavy cream

- 2 tablespoons unsalted butter, softened

- 2 cups powdered sugar

- 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Beat heavy cream until stiff peaks form.

2. Add butter, powdered sugar, and lemon juice; mix until combined.

*Assembly*

1. Unroll cooled cake.

2. Spread lemon cream filling evenly.

3. Roll up tightly.

*Nutrition (per serving)*

- Calories: 320

- Fat: 18g

- Saturated Fat: 10g

- Cholesterol: 40mg

- Sodium: 200mg

- Carbohydrates: 35g

- Fiber: 1g

- Sugar: 25g

- Protein: 3g

*Variations (optional)*

1. Raspberry Lemon: add raspberry jam

2. Lemon Poppyseed: add poppy seeds

3. Boozy Lemon: add lemon liqueur

*Tips*

1. Use fresh lemons.

2. Don't overmix batter.

3. Adjust filling amount to taste.

4. Refrigerate cake 30 minutes before serving.

*Optional Decorations*

1. Powdered sugar

2. Fresh lemon slices

3. Whipped cream

4. Sprinkles or edible glitter

*Make-Ahead*

Prepare cake and filling up to 1 day in advance. Assemble on serving day.

*Storage*

- Store at room temperature for 2 days.

- Refrigerate for up to 5 days.

- Freeze for up to 2 months.