How to Make the Perfect Velvet Lemon Cream Roll Cake

Looking for a light and refreshing dessert that satisfies your sweet tooth without sabotaging your Weight Watchers goals? This Velvet Lemon Cream Roll Cake is just the treat you need! With a delicate sponge cake, a creamy lemon filling, and a refreshing citrus flavor, this dessert feels indulgent but remains light and WW-friendly. Perfect for a special occasion or just when you need a little treat, this cake is sure to impress without weighing you down.

Ingredients

For the Cake:

• 4 large eggs
• 1/2 cup granulated sugar (or a WW-friendly sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 tablespoon lemon juice

For the Lemon Cream Filling:

• 1 cup fat-free Greek yogurt
• 1/2 cup light cream cheese (softened)
• 1/4 cup powdered sugar (or WW-friendly sweetener)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice

For the Topping:

• Powdered sugar for dusting (optional)
• Fresh lemon slices or zest for garnish (optional)

Instructions

Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Line a 15×10-inch jelly roll pan with parchment paper and lightly coat it with cooking spray to prevent sticking.

Make the Sponge Cake

1. In a large bowl, beat the eggs with the sugar using an electric mixer on medium-high speed until pale and fluffy, about 3-4 minutes.
2. Add the vanilla extract, lemon zest, and salt, mixing until combined.
3. Sift the flour and baking powder together, then gently fold them into the egg mixture, being careful not to deflate the batter. Add the lemon juice and mix until just combined.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula.
5. Bake for 12-15 minutes or until the cake is lightly golden and springs back when gently touched.

Roll the Cake

1. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
2. Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully remove the parchment paper.
3. Starting from one end, roll the cake and towel together, jelly-roll style. Allow it to cool completely in the rolled shape for about 30 minutes.

Prepare the Lemon Cream Filling

1. While the cake is cooling, in a medium bowl, combine the fat-free Greek yogurt, light cream cheese, powdered sugar, vanilla extract, lemon zest, and fresh lemon juice.
2. Use an electric mixer to beat until smooth and creamy, about 2-3 minutes. Adjust sweetness if needed by adding more powdered sugar or sweetener.

Assemble the Cake

1. Once the cake has cooled, carefully unroll it. Spread the lemon cream filling evenly over the entire surface of the cake, leaving about 1 inch from the edges.
2. Gently roll the cake back up, this time without the towel. Place the seam side down on a serving platter.

Garnish and Serve

1. Lightly dust the top of the rolled cake with powdered sugar for a beautiful finish.
2. Optionally, garnish with fresh lemon slices or zest for added flair.
3. Slice into 8 pieces and serve chilled or at room temperature.

Nutritional Information

(Per Serving)

• Calories: ~160
• Protein: 7g
• Carbohydrates: 22g
• Fat: 5g
• Fiber: 1g
• WW Points: ~5

Why You’ll Love This Recipe

1. Citrus Freshness: The bright, zesty lemon flavor cuts through the richness of the cream, making each bite refreshing and satisfying.
2. Light and Airy: The cake itself is light and fluffy, making it feel indulgent but not heavy, perfect for a lighter dessert.
3. Easy to Make: Despite its elegant appearance, this velvet lemon cream roll is easy to make and doesn’t require any complicated techniques.
4. Perfect for Special Occasions: Whether it’s a holiday gathering or a birthday, this cake is guaranteed to impress guests while keeping your WW goals intact.

Tips for Success

• Keep it Cool: Make sure the cake is fully cooled before rolling to avoid cracking. Let it cool in the towel for the best results.
• Add More Lemon: If you’re a fan of even more citrus flavor, feel free to add extra lemon zest to the cream filling or even a bit of lemon extract.
• Customize the Filling: You can swap the cream cheese with fat-free ricotta or mascarpone for a different twist on the filling.
• Use Fresh or Frozen Berries: Fresh raspberries, strawberries, or blueberries on top can elevate the presentation and add a pop of color.

Serving Suggestions

• Serve with Fresh Berries: Pair with fresh berries like strawberries or raspberries for a sweet-tart contrast.
• Perfect with Tea or Coffee: This cake pairs beautifully with a hot cup of tea or coffee for a light afternoon snack.

This Velvet Lemon Cream Roll Cake is a show-stopping, Weight Watchers-friendly dessert that combines the delicate sweetness of sponge cake with the refreshing tang of lemon. It’s perfect for any occasion and will surely be a hit with family and friends. Light, fluffy, and oh-so-refreshing, this dessert proves that you don’t have to sacrifice flavor for a healthier treat. Whether you’re serving it at a gathering or enjoying it solo, this cake is sure to brighten up your day!