Name: Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 eggs; 3/4 cup sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Zest of 1 lemon; 1/4 cup lemon juice; 1/2 cup raspberry jam; Powdered sugar for dusting

Jump to Recipe· 3.9 from 12 reviews

I absolutely adore this Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe because it brings together the bright, zesty kick of fresh lemon with the sweet, tangy charm of raspberry jam in a soft, pillowy roll cake. Whenever I make this, it feels like a little celebration of spring and summer all wrapped up in one beautiful dessert. The cake’s delicate velvet texture melts in your mouth, and the fruity filling balances it perfectly, making every bite a little moment of joy.

Why You’ll Love This Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe

What I love most about this cake is the incredible flavor combination. The lemon zest and juice give it a fresh, vibrant brightness that wakes up your taste buds, while the raspberry jam adds a luscious sweetness that’s just right—not overpowering, but utterly satisfying. It hits that perfect sweet-tart note that keeps me coming back for seconds. Plus, the texture is so soft and velvety, which feels just luxurious on the palate without any heaviness.

Another thing that makes this recipe a go-to for me is how approachable the whole process is. I’m all about desserts that don’t require a million complicated steps or hard-to-find ingredients. This roll cake is straightforward to make, with simple ingredients that pack a punch. It’s perfect for family dinners, special occasions like birthdays or brunch parties, or even when I simply want to treat myself without spending hours in the kitchen. It’s one of those standout recipes that’s elegant yet incredibly easy to whip up.

Ingredients You’ll Need

The image shows a red velvet swiss roll cake with a thick swirl of white cream inside. The cake is placed on a white plate on a white marbled surface. The red cake looks soft and slightly crumbly, while the white cream looks smooth and thick. There is a light dusting of powdered sugar on top of the cake. In the background, a white bowl holds red strawberries that add a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe are beautifully simple yet essential to achieving its signature flavor and texture. Each one plays a key role in building that light, tender cake and the balance of citrusy and fruity notes.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Eggs: Provide structure and a light, airy texture when beaten well.
Sugar: Sweetens the cake and helps achieve a tender crumb.
Vanilla extract: Adds warmth and depth to the flavor profile.
All-purpose flour: The base of the cake, giving it body and texture.
Baking powder: Leavens the cake, helping it rise gently.
Salt: Enhances the flavors and balances sweetness.
Lemon zest: Delivers that intense citrus aroma and flavor burst.
Lemon juice: Adds fresh acidity that brightens the cake perfectly.
Raspberry jam: The fruity filling that complements the lemon with tart sweetness.
Powdered sugar: For dusting, giving a pretty, delicate finish.

Directions

Step 1: Preheat your oven to 350°F (175°C) and carefully line a jelly roll pan with parchment paper to prevent sticking and make rolling easier.

Step 2: In a large mixing bowl, beat the eggs and sugar together until light, fluffy, and pale in color. It’s important to get this right to achieve that soft, sponge-like texture. Then, add the vanilla extract and mix gently to combine.

Step 3: In another bowl, sift the all-purpose flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed and the batter stays light when incorporated.

Step 4: Gently fold the dry ingredients into the egg mixture, taking care not to deflate the batter. Then stir in the lemon zest and lemon juice, ensuring everything is mixed until just combined.

Step 5: Pour the batter into the lined jelly roll pan and spread it evenly with a spatula. Smooth the top for an even bake.

Step 6: Bake for 12 to 15 minutes or until the cake springs back lightly when touched. You’ll want to watch carefully so it doesn’t over-bake—it should be soft and flexible.

Step 7: While the cake is still warm, carefully roll it up (with the parchment paper) to shape it and let it cool completely in this form. This rolling while warm prevents cracking later.

Step 8: Once cooled, unroll the cake gently and spread the raspberry jam evenly over the entire surface for that full fruity flavor.

Step 9: Roll the cake up tightly again, this time without the parchment paper, to reveal your beautiful roll shape with jam inside.

Step 10: Dust the rolled cake with powdered sugar generously before slicing—this adds a lovely, delicate touch and an inviting look.

Step 11: Slice into portions and savor the soft, citrusy, fruity delight you’ve just created!

Servings and Timing

This recipe yields about 8 generous slices, perfect to share with family or friends. The prep time, including mixing and getting everything ready, takes about 20 minutes. Baking is quick, around 12 to 15 minutes. Allow about 10 to 15 minutes of cooling and resting time while rolled before spreading the jam and re-rolling. Altogether, you’re looking at approximately 45 minutes from start to finish.

How to Serve This Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe

Three white plates each hold a slice of red velvet roll cake with a visible thick layer of white cream and bits of red raspberries wrapped inside the cake swirl. The cake is deep red with a soft texture, and the cream layer is smooth and thick, contrasting with the spongy cake. One plate has a silver fork resting on it, and beside this plate are two fresh raspberries and a small pink flower. The setting is on a white marbled surface with scattered raspberries and soft pink fabric with fringes near the top right. A white bowl filled with fresh raspberries is partially visible in the bottom left. The scene is brightly lit with natural light, highlighting the rich colors and textures of the cake and fruit. photo taken with an iphone --ar 4:5 --v 7

I love serving this roll cake slightly chilled or at room temperature so the flavors can really shine and the texture stay delightfully soft. It pairs beautifully with a light dusting of extra powdered sugar or even a dollop of fresh whipped cream on the side for an indulgent touch. For a bit of extra freshness, I sometimes garnish with a few fresh raspberries and a sprig of mint—it makes the presentation so inviting, especially for guests.

This dessert is versatile enough for a variety of occasions. It feels special on holiday tables, yet is simple enough for an easy weeknight dessert or afternoon tea treat. I also find it a crowd-pleaser at brunches—paired with a cup of freshly brewed coffee or a light herbal tea, it’s the perfect sweet finish to your gathering.

For something a little more celebratory, I enjoy pairing this cake with a glass of sparkling rosé or a citrus-forward white wine like Sauvignon Blanc, which complements the lemon beautifully without overpowering the raspberry jam’s sweetness. These pairings elevate the experience and make it feel like a true treat.

Variations

One of the best parts of this Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe is how easy it is to customize. If you want a different fruity twist, try swapping out the raspberry jam for blueberry or strawberry preserves. The lemon will still shine through and create a lovely contrast with whichever fruit you choose.

If you need this dessert to be gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend—just be sure it includes xanthan gum for structure. For a vegan version, replacing the eggs can be trickier, but using a combination of flax eggs and a plant-based yogurt works well to maintain the softness of the cake.

Another fun variation is to fold in finely chopped fresh raspberries directly into the batter along with the zest and juice for extra bursts of fruitiness inside the cake. For those who want to experiment with the technique, some opt to bake the cake in smaller layers, filling each with jam and stacking for a layered roll cake effect. It’s a bit more involved but makes for a stunning presentation.

Storage and Reheating

Storing Leftovers

I usually store any leftover roll cake wrapped tightly in plastic wrap or in an airtight container to keep it moist. It stays fresh at room temperature for about one day, but I prefer refrigerating it, where it will keep well for up to 3 days. Just be sure it’s properly wrapped to avoid drying out or absorbing other fridge odors.

Freezing

This roll cake freezes wonderfully, which is great if you want to make it ahead of time. I wrap it carefully in plastic wrap and then a layer of aluminum foil to protect it from freezer burn. Frozen this way, it keeps well for up to 2 months. When you’re ready to enjoy it, just thaw it overnight in the refrigerator.

Reheating

I generally recommend serving the cake as is after thawing rather than reheating it. Reheating can dry it out and affect the delicate texture. If you’d like it a bit warm, a quick zap in the microwave for 10-15 seconds works fine, but be careful not to overdo it. The cake is best enjoyed soft and cool or at room temperature to savor its juicy, tender crumb and fragrant lemon-raspberry goodness.

FAQs

Can I use fresh raspberries instead of raspberry jam?

Absolutely! Fresh raspberries can be used inside the roll, but since they contain more moisture, you might want to blend them into a thicker compote or gently cook them down a bit to avoid making the cake soggy. Raspberry jam provides a perfect spreadable consistency that holds the roll together nicely.

What if I don’t have a jelly roll pan?

If you don’t have a jelly roll pan, use any shallow baking pan with similar dimensions, around 10×15 inches. The key is to spread the batter thinly and evenly for the roll to set correctly. Just be mindful that smaller or deeper pans may affect the baking time.

How important is rolling the cake while it’s warm?

Rolling the cake while it’s still warm is crucial to prevent cracking when you roll it with the filling later. The warmth allows the sponge to be pliable and take shape gently. If you wait until it’s fully cooled, the cake can become rigid and crack when you roll it with the jam.

Can I make this dessert ahead of time?

Yes! This cake is great for preparing a day before serving. You can bake and roll it with the jam, then keep it in the refrigerator overnight. Just bring it to room temperature before slicing for the best texture and flavor.

Is this recipe suitable for beginners?

Definitely. The entire process is straightforward, and I’ve found that even those newer to baking can successfully make this roll cake. Just follow the steps carefully, especially when folding ingredients and rolling the cake, and you’ll end up with a beautiful dessert to be proud of.

Conclusion

I’m truly excited for you to try this Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe because it brings such a bright, joyful flavor and delightful softness that feels like a little gift in every slice. It’s a recipe that’s accessible yet impressive, perfect for treating yourself or impressing your loved ones. Once you make it, I’m sure it will become as much of a favorite in your kitchen as it is in mine.