What is a lemon roll? How to cook it? We will consider these and other questions in the article. Baking with lemon has a great taste, pleasant aroma and tenderness. Lemon sponge roll is a sophisticated light dessert for coffee or tea.

Delicious roll

Let's look at the simplest lemon roll recipe. This is a simple, time-tested, quick and surprisingly tasty dish. You can prepare it in just thirty minutes. Many people take this roll with them on trips, as its taste improves every day and it does not spoil. You can eat it right away, and if it sits for one night, it will be even more appetizing.

So what are the ingredients in a lemon roll? For the dough you need to buy two eggs, one can of condensed milk, 0.5 tsp. soda, 1 tbsp. flour. To prepare the filling you need to have one glass of sugar and two lemons.

How to cook?

To make a lemon roll, you first need to prepare the dough. Mix all the components included in its composition so that the dough turns out liquid. Soda should be added at the end. Place tracing paper or parchment paper on a baking sheet. Melt some butter and brush the coating with it (to prevent the dough from sticking). Pour the dough onto the baking sheet in an even layer and bake in the oven for 15 minutes.

When it smells and browns, take it out! The cake will look like a sponge cake or semolina.

To make the filling, thoroughly wash two lemons, cut off the “tails” and grate (with peel), removing the seeds. Add a glass of sugar to them and stir.

Spread the filling onto the hot crust and quickly roll it up. Wrap it in the tracing paper on which the dough was baked and tie it tightly with a towel. Leave the product overnight in the refrigerator to soak. You can decorate the roll with powdered sugar, chocolate or icing.

Simple roll

Consider a recipe for a lemon roll, which can be made from just four ingredients. In addition, you will need two glasses of sugar, 4-5 pieces. eggs, one lemon, one glass of flour.

Beat eggs with a glass of sugar. Add flour. Place parchment paper on a baking sheet, place the dough on it and bake at 180 degrees. Pass the lemon through a meat grinder and mix with one glass of sugar.

Apply the filling to the hot sponge cake and quickly roll it up. When the product has cooled slightly, sprinkle with powdered sugar.

Biscuit roll

Many people praise the lemon roll made from sponge dough. To prepare it you need to buy 6 pcs. eggs, 60 g coconut crumbs, three lemons, 100 g butter, 5 g gelatin, a pinch of salt, 120 g sugar, 100 g flour, 250 g powdered sugar.

So how do you make an amazing lemon roll? We present the recipe with photos for you to study. First prepare the sponge cake. Separate the yolks from the whites of four eggs, add a pinch of salt to the whites and beat them into a fluffy foam. Set aside.

Then add 120 g of sugar and four tablespoons of cool water to the egg yolks. Beat the yolks until you get a fluffy light mass. Next, place the whipped whites on top of the yolks, sift 100 white flour, add 40 g of coconut crumbs and knead until a homogeneous dough is obtained.

Line a 35 x 40 cm baking tray with baking paper and spread the dough evenly over it. The biscuit should be baked in the oven, preheated in advance, for 15-20 minutes at 200 degrees. The cake should be browned.

Place the finished biscuit on a towel, remove the paper from it and, together with the towel, roll the roll lengthwise. Leave the rolled product to cool.

To prepare, soak 5 g of gelatin in 40 ml of water. Zest two lemons and set aside. Squeeze the juice from three lemons and strain it. Pour 100 ml of lemon juice into a small saucepan, add 100 g of butter, 250 g of powdered sugar and lemon zest. Place on the fire and bring to a boil, stirring with a spoon. Cook for 7 minutes. Next, remove from heat and discard the zest.

In a separate bowl, mix two eggs, add a little hot cream, mix thoroughly and return to the pan. Bring to a boil, stirring constantly, but do not boil.

Then put the swollen gelatin into the hot cream, stir thoroughly, and pour into another bowl. Place it in cold water with ice and beat the cream until it cools. Then put it in the refrigerator for an hour and a half.

After this time, unroll the roll, remove the towel and spread ¾ of the cream on the cake. Roll up the roll. Cover the product with the remaining cream on top and sides, sprinkle with coconut crumbs and garnish with candied orange and lemon peels and mint leaves. Place the finished dish on a dish and serve with coffee or tea.

Yeast dough roll

How to make yeast roll with lemon? This is a very economical option for home baking. The dough requires only water, flour, salt, one spoon of sunflower oil and yeast. And for the filling - a little sugar and one lemon. The result is airy, fluffy rolls with a pleasant citrus aroma. The total preparation time (not including the time to create the yeast dough) is 40 minutes.

So, in order to bake three rolls, you will need one lemon, 700-800 g of yeast dough (buy or prepare it yourself), 5 tbsp. l. sugar, one egg.

Preparing yeast roll

A photo of a lemon roll clearly shows all the advantages of this product. So, let's get ready! First, wash the lemon, cut it into two parts and remove the seeds. Place the lemon with the peel in a blender and blend until smooth. Add sugar and stir - your filling is ready.

Divide the dough into three equal parts and roll out into a rectangle. Spread a thin layer of filling onto the dough with a spoon. Roll the rolls and seal their ends.

Then place them in a preheated oven and bake for 20 minutes until done at 220 degrees. As soon as the rolls turn golden brown, remove them. Do not open the oven door during baking to prevent the items from falling. Then serve the cooled rolls for tea.

1. Beat eggs with sugar for about 10 minutes.
2. Then add the sifted flour.
3. Mix the dough very carefully, from bottom to top.
4. Cover a baking sheet with parchment paper and fill with dough.
5. Bake the dough at 180 degrees for 15 minutes.
Focus on your oven.
The finished dough should, when pressed, take its previous shape.
6. Spread a clean towel on the table and sprinkle it with powdered sugar.
7. When the dough is baked. Place it on a towel, parchment side up.
8. Carefully remove the parchment.
9. Form a roll using a towel.
(Do all this quickly before the dough cools)
10. Leave the roll form to cool.

In the meantime, prepare the filling.
Cut the lemon into 4 parts, remove the seeds and puree in a blender along with sugar.
Whip the cream until fluffy.

Unroll the roll and apply lemon filling to its entire surface. It is instantly absorbed, thereby making the roll very “juicy”.

In the second layer, distribute the cream.
Roll up the roll.
Leave in the refrigerator for at least 2 hours.

Tatiana: | May 6th, 2018 | 5:37 pm

Dasha, I really liked the dough. He's incredibly easy to work with. I didn’t even have to add flour when rolling out the dough - everything rolled out perfectly right on a bare board with a bare rolling pin (all wooden). With lemon – not for everyone. I'm just an amateur, but everyone else is not. I usually use yeast dough “for the lazy,” which has twice the amount of yeast and is refrigerated. I liked your dough better, I’ll definitely make it for pizza.
Answer: Tatiana, thank you for sharing! The dough is really good and versatile.

Elena: | July 30th, 2016 | 8:20 am

Tell me, is it possible to bake them using a slow cooker? There is no oven, how can I follow the menu?(((
Answer: Elena, the roll can be rolled into a snail shape and then baked in a slow cooker. About the same as in this recipe. You may just have to divide it into 2-3 servings or make half the dose or even a third. Or replace it with another pie that can be baked in a slow cooker, or another dessert. For example, you can find lemon desserts here And all the baking recipes for a slow cooker are here The menu is not a dogma, but a guide to action;)

Elena: | November 10th, 2015 | 12:51 pm

Thanks for the recipe! The rolls turned out soft with a crispy crust, with a lemon aroma and sourness. I twisted the lemon in a meat grinder and there were pieces of peel in the roll, it was very tasty! In addition, I made one of the rolls with the remains of the carrot and dried apricot salad, which also turned out very tasty!

Anna: | May 7th, 2015 | 6:26 pm

Please tell me, is it possible to replace yeast dough with yeast-free dough?
The child has asthma and yeast is prohibited in our country
Answer: Anna, you can try. I think it will be good too.

Irishka: | January 2nd, 2015 | 9:57 pm

Is it possible to replace the Blender with a meat grinder?
Answer: In this case, it’s possible. Take the finest sieve or pass it through a meat grinder twice. The particles will be larger, but this will not degrade the taste.

Irina: | December 14th, 2014 | 4:54 pm

I cook a lot of dishes from your site, I REALLY like the site itself, but this roll turned out neither aromatic nor sour.
Answer: Irina, perhaps you added too much sugar or powdered sugar to the syrup?

Anna: | April 15th, 2014 | 1:46 pm

Dasha, tell me, can this roll be frozen?
Answer: Anna, yes, you can freeze it.

Tatiana: | December 23rd, 2013 | 9:54 am

Thank you very much!!! YOU Dasha are smart!

Oksana: | February 4th, 2013 | 5:37 dp

I tried baking a roll and it turned out great!
Or maybe you tried baking something similar with orange or kiwi?

Answer: I once tried it with oranges - I didn’t really like it: no taste, no aroma. It is better not to use kiwi in baking.

JazzlynRose: | January 30th, 2013 | 3:33 dp

Wonderful rolls!!!
Dasha, thank you!

GALINA: | May 15th, 2012 | 5:30 pm

Thank you for your detailed answer, I’ll try it next time without the zest, and I also made lemon cake for my husband using your recipe and I really liked it. Thank you for your very interesting and useful site, I really liked it.

Answer: Thank you for this review – I’m very pleased!

GALINA: | May 15th, 2012 | 1:06 pm

Thank you, very fast and tasty. Tell me, my taste is a little bitter, is it because of the lemon, right? That is how it should be? Is it interesting to use currants instead of lemon?

Answer: Yes, because of the lemon. More precisely, because of the zest. It is she who gives such bitterness. You can omit the zest from this recipe, leaving only the lemon. Then it will be without bitterness. In general, all lemon baking is not for everybody, since one pie combines sour, sweet and bitter tastes.

Maria: | April 30th, 2012 | 9:20 am

Thanks for the good recipe. It turned out very tasty)

Natalya: | February 21st, 2012 | 8:35 am

What beautiful rolls! Thanks for the recipe!

Olga: | February 19th, 2012 | 10:14 am

great recipe. Ate it in a moment.

Rolls made from thin biscuit dough have always been and remain a wonderful dessert.

They are prepared with various fillings: jam, jam, fresh fruit and all kinds of creams.

For all those with a sweet tooth, I suggest preparing sponge roll with butter cream with condensed milk and soaked with fresh lemons.

LIST OF INGREDIENTS

Biscuit:

• 5 eggs
• 50 gr. milk
• 50 gr. vegetable oil
• a pinch of salt
• vanillin
• 100 gr. flour
• 1 tsp lemon juice or white wine vinegar
• 100 gr. Sahara

Impregnation:

• 2 lemons
• 100 gr. Sahara

Cream:

• 200 gr. butter
• 200 gr. condensed milk

SPONGE ROLL WITH “Lemon” CREAM - STEP-BY-STEP RECIPE

First, separate the whites from the yolks - whites in one bowl, yolks in another.

In the list of ingredients, which will be at the end of the video and in the description, I will indicate the amount of products for a sponge cake measuring 30x40 cm.

We will need the whites a little later, and add milk, vegetable oil, a pinch of salt, vanillin to the bowl with the yolks and mix everything well with a whisk, no need to beat.

Pour pre-sifted flour into the resulting mass and knead into a homogeneous dough without lumps.

Add lemon juice or, in my case, white wine vinegar to the whites and beat first at low speed, and then at full mixer power until white fluffy foam and in several stages, in small portions, without stopping whipping, add sugar.

Continue beating the whites until soft but stable peaks form.

Place about 1/3 of the whipped whites into the bowl with the yolks and mix thoroughly until a homogeneous mass is formed without lumps, and the dough becomes softer and more liquid.

The mass should be light and airy.

The biscuit dough for the roll is ready!

Line a baking tray measuring 30x40 cm with parchment paper and pour the resulting dough onto it.

Using a spatula, spread the dough evenly over the entire surface of the baking sheet, the thickness of the spread being no more than 1 cm.

Place the pan in the oven preheated to 120°C (248°F) and bake for 20 minutes, then increase the temperature to 150°C (302°F) and bake for another 10-15 minutes.

In the meantime, the dough is baking, prepare the impregnation and cream for our roll.

To soak 2 medium lemons or, if desired, an orange, pour boiling water over them, wipe dry and cut into arbitrary pieces to remove the seeds.

Place the chopped lemons in a blender bowl, add sugar and grind everything thoroughly.

Lemons can also be chopped in a meat grinder.

Set the lemon soak aside and start preparing the cream.

Place soft butter in a bowl and beat until white and fluffy.

Then add condensed milk in several additions, beating well each time.

The cream is ready and now is the time to check the biscuit.

We determine readiness visually: the dough should rise slightly, brown and spring back when pressed with a finger.

We take the baking sheet out of the oven.

We remove the sponge cake from the baking sheet, cover it with another sheet of parchment and turn it over, although you don’t have to do this, but soak and spread the top of the sponge cake.

We remove the parchment paper from the still hot sponge cake and, without waiting for it to cool, evenly apply the citrus impregnation.

If you suddenly missed lemon seeds, you can remove them at this stage.

Leave the biscuit in this position for a few minutes until it is well soaked and cools completely.

Apply the cream in an even layer to the well-cooled biscuit layer and distribute it over the entire surface.

Roll the biscuit into a tight roll and wrap it in the same parchment.

Place in the refrigerator for at least 2 hours.

Sprinkle the finished sponge roll with powdered sugar, cut, serve and enjoy!

Additionally, nuts, chocolate chips, coconut flakes, boiled condensed milk, fresh fruits and berries, pieces of marmalade and even ice cream can be used as filling.

Instead of powdered sugar, if desired, the sponge cake can be coated with glaze and decorated to your taste.

I wish everyone a pleasant tea party!

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SPONGE ROLL WITH “Lemon” CREAM – VIDEO RECIPE

SPONGE ROLL WITH “Lemon” CREAM - PHOTO