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Lemon Créme Cake Roll — 6 Comments

  1. Hi Sheryl, Wonderful recipe!!!! Easy to follow and put together. We are lemon lovers so I used lemon extract instead of vanilla in the cake recipe. I also frosted the cooled cake w/ a thin layer of lemon curd before frosting with the whipped cream frosting. Our family enjoyed this cake very much. Thank you for the post. Doris

  2. Hello again Sheryl, Just an update on the variations I have done w/ your wonderful recipe – it’s my go to recipe for an impressive dessert. First off, I really love the cake recipe. It’s well worth the preparation, cooks evenly and rolls exceptionally well w/out cracking!! I’ve used the cake & filling recipe as the recipe prescribes and added a layer of fresh strawberries on frozen strawberries pulsed in the blender to make a strawberry juice to cover the cake so it’s not dry. Thus making a rolled strawberry shortcake – so yummy!! Today I replaced the layer of lemon curd with seedless raspberry jelly – frosting the cake with the jelly before spreading the cream layer. Hubby loves it!!! Thank you for posting!! Dorise

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