Pistachio Lemon Roll Cake – Lauren’s Latest

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Pistachio lemon roll cake It is a bright and light dessert that is perfect for spring! A lemon sponge cake made from scratch is rolled and filled with a mixture of lemon, cream cheese and pistachios and then covered with cream. It’s perfection. Need a delicious chocolate version of this dessert? Try my Swiss Chocolate Cake!

refreshing good lemon

I waited and watched for spring, but nothing happens. We have a few nice days here and there, but it’s been mostly miserable SO! I decided to bring Aviv into my kitchen. Baking with lemon is one of my favorite things to do, as evidenced by this recipe or this recipe or this recipe . I like lemon more than chocolate. Pretty sure I’m in the minority on this one, but man oh man, this is so good!

How to make a lemon pistachio roll cake

For full recipe details, including ingredients needed and measurements, see the printable recipe card below. Here’s a step-by-step guide to what to expect when making this lemon roll cake:

Heat oven + preparation pan

Preheat oven. Row A Half mold with high sides With Pergament paper and spray with Non-stick cooking spray. set aside.

Beat eggs until foamy, then add sugar

In a large bowl or the bowl of a stand mixer, break in eggs and mix with the whipping attachment until frothy. With the mixer running, spoon in slowly Sugar until everything fits. Beat for 10 minutes or until pale yellow, thick and ribbons are formed that fall back into the mixture.

Add flour, zest + lemon extract

debug flour above him of Egg and sugar mixtureAdd enthusiasm and lemon extract on the flour and fold carefully to create a uniform batter using a rubber scraper.

to bake

Carefully pour into Pan is ready and tilt the pan to transfer the batter to the corners and spread evenly.

Bake for 15-18 minutes or until the top is golden and the cake springs back when gently touched. (Should not be sticky at all.)

Roll up hot cake

Let the cake cool for about 3 minutes before rolling out. After that, dust a A clean kitchen towel Generously with sugar powder. Turn the cake over on a kitchen towel, peel off the baking paper and roll up, folding the kitchen towel inside with the roll. Let the cake cool completely.

Note: I didn’t mention in the recipe which way to roll it, lengthwise or crosswise (is that a word?!) because it really doesn’t matter. Totally personal preference. If you want more slices, roll lengthwise. If you want it to look rounder, roll it sideways. For what it’s worth, I rolled mine sideways.

Prepare the filling

The filling for this recipe is simply cream cheese with powdered sugar and a little lemon zest with some zest thrown in for good measure. It should be very thick so that it holds its shape after rolling. I originally tested it with lemon curd, but quickly rethought the decision because that stuff just isn’t helpful. Delicious, yes, but not in the construction of a Swiss roll cake. It can also be harder to find in the grocery store so I just tried it.

to stir Cream cheese With Lemon zest, powdered sugar, lemon extract and vanilla. It should be very thick. mix in Pistachios.

Slice a cake, spread the filling evenly, roll the cake again

Slice a cake and Spread the filling evenly over the cake. Roll the cake back, wrap in cling film and store in the refrigerator Until the filling hardens a little, about an hour or two.

Prepare whipped cream topping

whip sweet cream together with sugar powder and vanilla until stiff peaks form. Place an unwrapped roll cake on a serving plate. cover with whipped cream and up with More ground pistachios. Keep in the fridge until serving.

Tips + tricks for the perfect bun cake

How do I keep my pistachio lemon roll from cracking?

Here are four tips and tricks you can do to prevent your lemon pistachio roll cake from cracking:

1. Prepare your dishtowel with an even layer of powdered sugar. I call for sprinkling 1/4 cup powdered sugar evenly over it. Don’t be afraid to use an extra 1-2 tablespoons to ensure no sticking.
2. Immediately roll the cake while it is hot out of the oven. The longer you wait, the more likely it will crack. I know it seems almost impossible, but lining the jelly roll with baking paper is key, and good oven mitts to help you manage the hot pan are very helpful.
3. Do not over bake your cake. Every oven works a little differently, so make sure your oven is preheated to the correct temperature by using an oven thermometer and start checking the doneness after 10 minutes, just to be sure.
4. Roll and fill after cooling. Try not to let your cake sit on the counter rolled in the dishtowel for an extended period of time. It can also cause clinging to the dish towel which can be such a pain to deal with. After the cake has cooled to room temperature, slice, fill and refrigerate immediately.

do forward + storage

Lucky for you, this Pistachio Lemon Roll Cake is super easy to store to save for later or make ahead of time. All you have to do is follow the instructions according to the instructions and then keep the roll cake wrapped in plastic wrap in the refrigerator until you are ready to serve. Refrigerators for Up to 5 days!

Is it possible to freeze a lemon pistachio roll?

Yes, you can freeze a lemon pistachio roll! Wrap the baby tightly in several layers of plastic and then freeze for a while up to three months. Be sure to thaw in the refrigerator for a full day before serving.

More lemon cake recipes to try!

Here you have it, an incredibly light and refreshing lemon bun cake! The printable recipe is below. Have a wonderful day friends! 🙂

Pistachio lemon roll cake

Lemon Pistachio Roll Cake is a lemon sponge cake made from scratch rolled, filled and then covered in cream. Perfect for the spring season!

Instructions

• Preheat the oven to 350 degrees. Line a half sheet pan with high sides with baking paper and spray with non-stick cooking spray. set aside.

• In a large bowl or the bowl of a stand mixer, break in eggs and mix with the whisk attachment until frothy. With the mixer running, slowly add the sugar until everything is incorporated. Beat for 10 minutes or until pale yellow, thick and ribbons are formed that fall back into the mixture.

• Sift over the flour from the egg and sugar mixture, add zest and lemon extract over the flour and fold carefully to form a uniform batter using a rubber scraper.

• Carefully pour into a prepared pan and tilt the pan to transfer the batter to the corners and spread evenly. Bake for 15-18 minutes or until the top is golden brown and the cake springs back when gently touched. (Should not be sticky at all.)

• Let the cake cool for about 3 minutes before rolling: Generously dust a clean kitchen towel with powdered sugar. Turn the cake over on a kitchen towel, peel off the baking paper and roll up, folding the kitchen towel inside with the roll. Let the cake cool completely.

• For the filling, mix cream cheese with lemon zest, powdered sugar, lemon extract and vanilla. It should be very thick. Stir in pistachios. Slice the cake and spread the filling evenly on the cake. Roll back, wrap in cling film and store in the fridge until the filling hardens a little, about an hour or two.

• Whip heavy cream together with powdered sugar and vanilla until stiff peaks form. Place an unwrapped roll cake on a serving plate. Cover with whipped cream and top with more ground pistachios. Keep in the fridge until serving.

diet

Calories: 326KKL | Carbohydrates: 37G | protein: 6G | Fat: 17G | Saturated fat: 9G | Cholesterol: 141mg | sodium: 104mg | potassium: 113mg | fiber: 1G | Sugar: 27G | vitamin: 691IU | Vitamin C: 1mg | calcium: 50mg | iron: 1mg