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Lemon Cake Roll

Lemon Cake Roll

A simple jelly-roll cake with a simple lemon filling... It is quick, simple and delicious.

Lemon Cake Roll


8 large eggs
2 1/2 cups granulated sugar
3/4 cup water
2 1/2 tsp. vanilla extract
2 1/2 cups cake flour
2 1/2 tsp. baking powder
3/4 tsp. kosher salt
confectioners' sugar
1 1/2 qt. (about 54 oz.) LUCKY LEAF Lemon Pie Filling**


  1. Grease and line 2 full-size sheetpans with parchment paper.
  2. In mixing bowl, beat eggs until thick. Gradually beat in sugar until creamy. Add water and vanilla.
  3. Sift together flour, baking powder and salt. Add to egg mixture and beat until smooth. Divide batter evenly between 2 pans and smooth out tops.
  4. Bake in 375°F oven for 13-14 minutes or until just firm. Do not overbake. Remove from heat. Loosen edges and immediately turn each pan upside down onto towels sprinkled with confectioners’ sugar and roll to create shape and cool cake.
  5. Un-roll cake quickly and carefully peel off parchment paper from each one. Spread each cake with 3 cups Pie Filling and roll up to form a long roll. Wrap in towel until cool (at least 1 hour).
  6. Unwrap, sprinkle generously with more confectioners’ sugar. Cut each cake into 12 slices to serve.

    **LUCKY LEAF/MUSSELMAN'S Peach or Blueberry or LUCKY LEAF Pineapple or Apricot Pie Fillings can be substituted for Lemon Pie Filling.

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