Lemon Jelly Roll Cake
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk
  • Fresh squeezed lemon juice from 1 lemon
  • 1 cup flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Powdered sugar
Filling & Garnish
  • 1 jar lemon curd
  • Whipping cream
  • Powdered sugar
  1. Preheat oven to 375 degrees (F).
  2. Beat eggs and sugar in an electric mixer until they become thick and pale (about 5 minutes).
  3. Stir in milk, vanilla, and fresh squeezed juice of one lemon.
  4. Slowly sift in dry ingredients. Batter will be thin.
  5. Grease a jelly roll pan and line with wax paper or parchment paper.
  6. Grease and flour the paper then pour batter over.
  7. Bake at 375 degrees (F) for 8 to 10 minutes.
  8. While cake is baking dust a kitchen towel with powdered sugar.
  9. When the cake is done and springy, immediately loosen from paper and turn upside down on the towel.
  10. Roll cake and towel together, starting from the narrow end.
  11. Allow cake to cool completely.
  12. Once cool, unroll and slather evenly with lemon curd.
  13. Roll again and dust the entire cake with powdered sugar and serve with a dollop of whipping cream.