Lemon Cream Roll Cake with Spring Nest Topping 🍋🌸
This light and citrusy Lemon Cream Roll Cake is filled with fluffy lemon whipped cream and decorated with a rustic buttercream frosting, chocolate shavings, and speckled candy eggs for a playful springtime centerpiece. Perfect for Easter or any spring celebration, it’s a refreshing dessert with beautiful presentation!
🧾 Ingredients
For the Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Powdered sugar (for dusting towel)
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- ½ cup lemon curd
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Frosting:
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1–2 tbsp heavy cream (as needed for texture)
For Decoration:
- Sweetened whipped cream (for piping)
- Chocolate shavings or curls
- Speckled mini candy eggs (pastel colors)
