Refreshing Lemon and Blackberry Cake Roll

Welcome to the delightful world of dessert-making, where flavors dance and creativity knows no bounds! Today, we’ll be diving into a stunning treat that embodies the essence of spring and summer: the Refreshing Lemon and Blackberry Cake Roll. This recipe is not just about creating a delicious dessert; it’s a celebration of seasonal ingredients that elevate the taste and presentation of any gathering. The bright, zesty flavor of fresh lemons beautifully complements the sweet-tart juiciness of blackberries, making this cake roll a refreshing indulgence that is both light and satisfying.

Refreshing Lemon and Blackberry Cake Roll

Indulge in the vibrant flavors of spring and summer with this Refreshing Lemon and Blackberry Cake Roll! This delightful dessert combines zesty lemon and sweet-tart blackberries for a light, satisfying treat that's perfect for any occasion. With its elegant presentation and versatile recipe, you can impress your guests while enjoying the joy of baking. Follow our step-by-step guide to create this stunning cake roll today! #LemonCake #BlackberryDessert #BakingJoy #CakeRoll #SpringDesserts #HomemadeTreats #Foodie

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Ingredients

For the Cake:

3 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

For the Blackberry Filling:

1 cup fresh blackberries

1/4 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1 cup heavy whipping cream

For Garnish:

Powdered sugar for dusting

Extra blackberries and lemon slices (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

Prepare the Cake Batter:

- In a large mixing bowl, beat the eggs with an electric mixer on high speed until frothy. Gradually add the sugar, continuing to beat until the mixture is thick and lemon-colored (about 5 minutes).

- Stir in the vanilla extract, lemon zest, and lemon juice.

- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.

Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 12-15 minutes, or until the cake springs back when lightly touched.

Prepare the Cake Roll:

- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.

- Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

- Starting from one end, roll the cake up with the towel inside. Let it cool completely while rolled.

Make the Blackberry Filling:

- In a saucepan over medium heat, combine the blackberries, granulated sugar, and lemon juice. Cook until the blackberries soften and release their juices (about 5 minutes). Stir occasionally and mash some of the blackberries with a fork.

- Remove from heat and stir in the lemon zest. Let the mixture cool to room temperature.

Prepare the Whipped Cream:

- In a large mixing bowl, beat the heavy whipping cream until soft peaks form. Gently fold the cooled blackberry mixture into the whipped cream until well incorporated.

Fill the Cake:

- Unroll the cooled cake and spread the blackberry cream filling evenly over the surface, leaving a small border around the edges.

- Roll the cake back up without the towel, starting from one end. Place it seam-side down on a serving platter.

Decorate and Serve:

- Dust the top of the cake roll with powdered sugar and add extra blackberries and lemon slices for garnish if desired.

- Slice into pieces and serve chilled.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 8-10