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  • Lemon Jelly Roll Recipe
  • Lemon Jelly Roll Recipe
  • Lemon Jelly Roll Recipe
  • Lemon Jelly Roll Recipe
  • Lemon Jelly Roll Recipe

Lemon Jelly Roll Recipe

Food | March 30, 2018 | Nik Manojlovich
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Tangy, creamy lemon curd spread onto lavender-scented sponge cake, rolled up and dusted with confectioners’ sugar. This LEMON JELLY ROLL RECIPE is truly fabulous!

Carol and I are super excited about this post because it seems to have taken on a life of its own. That happens with a lot of our stories, and we love how it makes the creative side of our work so fun and exciting. We’re also both super pushy with each other, so when we start working on an idea… look out! You be the judge with this LEMON JELLY ROLL RECIPE – the proof is in the pudding, or in this case, the curd!

This recipe is about three key points: lemon curd, a light sponge cake and presentation. We posted a recipe for LEMON CURD as a 1-minute City Slicker video about a week ago; if you haven’t already, head HERE to view it, then head straight to your kitchen to make it! The sponge cake component is pretty simple, but our inclusion of lavender in the mix takes the flavour and fragrance to a whole new level. We made a conscious decision to present a simple, elegant dessert. Think about that when you go to take your first bite – looks lovely, but the flavour will amaze you!

Here are a few things to keep in mind as you go to create this dessert, which will garner you great praise and many, many compliments!

LEMON CURD – Although the lemon curd recipe is already posted as a stand-alone feature on our YouTube channel, I will list the ingredients and preparation steps again here just so you don’t have to flip back and forth. Suggestion: make the LEMON CURD a few days in advance just to get the preparation of this essential ingredient out of the way.

SPONGE CAKE – We purposely made the sponge cake for this recipe using Bob’s Red Mill gluten-free flour since one of our expert tasters is eating gluten-free these days – yay, Josh! We also tested this recipe using regular flour, so feel free to go with either – you’ll have the same great success with each. I’ve included a link to purchase the Bob’s Red Mill gluten-free flour in our AMAZON links below.

LAVENDER – The idea to add the ground lavender into the dry ingredients for the sponge cake came to me in a dream. I was walking through a field of daffodils and jonquils, the sun shining down on me, a robin singing sweetly from the branch of a blooming apple tree… LOL ! As if! I came across it while I was looking for baking powder in the spice cupboard. All joking aside, the flavour and fragrance it adds to the finished JELLY ROLL is sublime. Make sure to purchase more than the recipe calls for to add a sprinkle to the completed dessert.

PRESENTATION – I speak from experience when I say, keep it simple. We had just spread the lemon curd onto the sponge cake and rolled it up when we started with the questions – should we cover it with whipped cream? Or a buttercream icing and decorate it to look like a log? Maybe we can pipe more curd down the sides to create a trellis pattern? And then we all agreed, nope, let’s keep this super simple. After all, it will be about the flavour, right?

We suggest transferring the completed LEMON JELLY ROLL onto a presentation piece, then dusting it with confectioners’ sugar followed by a light sprinkle of fine lemon zest and dried lavender. Once you begin slicing and serving, go ahead and add a dollop of whipped cream, but stop there. Simplicity is truly the order of the (spring!) day.

There you have it, everything you need to know in creating a truly memorable dessert. Looking for suggestions on what to serve beforehand? We think our ROASTED LEG OF LAMB or NANNY’S BAKED HAM are perfect main course ideas, served with our GARLIC MASHED POTATOES and our GREEN BEANS ALMONDINE.

A LEMON JELLY ROLL RECIPE that tastes as delicious as it looks. Enjoy!



Ingredients & Amounts

  • For the sponge cake:
  • 4 extra large eggs, room temperature, separated
  • ¾ cup of superfine sugar
  • 1 tablespoon of pure vanilla extract
  • ¾ cup of gluten-free or unbleached all-purpose flour
  • ¾ teaspoon of baking powder
  • ¼ teaspoon of kosher salt
  • 1 teaspoon of dried lavender, ground
  • For the filling:
  • 1 cup of lemon curd
  • To roll the cake:
  • ¼ cup of icing (confectioner’s) sugar
  • To garnish:
  • icing (confectioner’s) sugar
  • lemon zest
  • dried lavender
  • whipped cream
  • For the lemon curd:
  • 2 cups of granulated sugar
  • 1 tablespoon of lemon zest
  • 12 tablespoons of butter, room temperature
  • 4 eggs, room temperature
  • 4 egg yolks, room temperature
  • ¼ teaspoon of kosher salt
  • 1 cup of lemon juice


  1. Prepare the lemon curd: Zest your lemons and squeeze to yield the required quantity of juice. Place sugar and salt into the bowl of a stand mixer. Add the lemon zest and turn the mixer on to a medium speed. Add the butter and blend until combined. Do the same with the eggs. Slowly add the lemon juice and mix until mixture is smooth. Transfer the mixture into a medium-sized saucepan set to a moderately low heat. Cook the mixture, stirring constantly for about 10 minutes to cook the curd - you’ll know it’s done when it thickens and leaves a trail on the back of a spoon. Transfer to airtight containers and refrigerate until use. The curd will thicken further as it cools and it should be enjoyed within one week of preparation.
  2. Prepare the sponge cake: Preheat oven to 400°F. Line a 9x13” baking sheet with parchment paper. Combine flour, baking powder and salt and sift together. Whisk in ground lavender and set aside. Using a hand or stand mixer, whip egg whites until they hold soft peaks and set aside. Whip egg yolks until light and fluffy. To the yolks, gradually add sugar, mixing continuously. Add vanilla and mix until combined. Slowly add the dry ingredients, mixing after each addition. Fold in egg whites. Transfer to prepared baking sheet,then to oven and bake for 8 minutes or until the top of the cake is a pale golden.
  3. Lay a clean dishcloth out on your work surface and dust with confectioners’ sugar. As soon as the cake comes out of the oven, invert it onto the dish towel. Slowly and carefully peel away the parchment paper and discard. Dust the top of the cake with additional confectioners’ sugar. Starting with a short end, roll it up in the dish towel. Allow to cool completely.
  4. Create jelly roll – Carefully unroll the cooled cake back out onto the work surface. Spread an even layer of lemon curd onto the cake, then slowly roll the cake back up. Press lightly so as to not push the curd out of the roll. Trim to create a clean cut on both ends before transferring the jelly roll onto a service plate or platter.
  5. Dust the roll with confectioners sugar and a sprinkle of additional lemon zest and dried lavender. Cut into 1-inch slices and serve with whipped cream.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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