Ready to add a refreshing twist to your baking routine? Look no further than this delightful Lemonade Jellyroll recipe. Bursting with tangy lemon flavor and wrapped in a light, fluffy sponge cake, this treat is perfect for sunny days or any time you crave a zesty dessert. Let’s dive into the recipe and whip up this delicious confection in your own kitchen!
**Lemonade Jellyroll**
**Ingredients:**
– 4 large eggs
– 1/2 cup granulated sugar
– 1/4 cup fresh lemon juice
– 1 tablespoon lemon zest
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– Pinch of salt
– Powdered sugar, for dusting
**Instructions:**
1. Preheat your oven to 350°F (180°C) and grease a 10×15-inch jellyroll pan. Line the pan with parchment paper, leaving some overhang on two sides to easily lift the cake later.
2. In a mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer until pale and tripled in volume, about 5-7 minutes. The mixture should fall like ribbons from the beaters when lifted.
3. Gently fold in the lemon juice and zest until just combined. Be careful not to deflate the egg mixture.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently with a spatula until no streaks of flour remain.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula to reach all edges.
6. Bake in the preheated oven for 10-12 minutes, or until the cake is golden and springs back lightly when touched.
7. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
8. Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper from the cake.
9. Starting at one short end, gently roll the cake and towel together into a tight spiral. Let the cake cool completely in this rolled position.
10. In the meantime, prepare the lemonade filling by whipping cream, lemon juice, and sugar until soft peaks form.
11. Carefully unroll the cake and spread the whipped lemonade cream evenly over the surface, leaving a small border around the edges.
12. With the help of the towel, roll the cake back into a tight spiral, this time without the towel. Wrap the jellyroll in plastic wrap and refrigerate for at least 1 hour to set.
13. Before serving, dust the top of the jellyroll with powdered sugar and slice into rounds to reveal the beautiful swirls of lemony goodness.
Enjoy this Lemonade Jellyroll as a light and citrusy dessert perfect for entertaining or as a sweet treat for yourself. The combination of fluffy cake and zesty filling is sure to brighten any occasion. Make a batch today and savor the taste of summer in every bite!
