For today’s recipe we were inspired by the scents of the Amalfi Coast and its distinctive lemon gardens… imagine gathering a big basket of them for what would you use them for?





Prep Time: 15m
Bake/Cook Time: 10m
Yield: 8 slices
Plan for: 2 hours chill time

Lemon Cake

  • 3 eggs
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Lemon Butter Cream Filling

  • 1/4 cup butter, softened
  • 4 cups + 1 cup for dusting towel  Confectioners Powdered Sugar
  • 1/3 cup milk + 1 tablespoon
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon lemon zest




Preheat oven to 350°F.

In the bowl of stand mixer, combine eggs and sugar.

 Whisk on medium/high for 4 minutes until pale yellow.

Mix in lemon extract, lemon zest and lemon juice.

Mix in flour, baking powder and salt, until just combined.


Line a rimmed 9 x 12-inch baking sheet with parchment paper.

Spread batter evenly on baking sheet.

Bake for 9-10 minutes or until done. Do not over bake. Cake should lightly spring back when touched.


While cake is baking, lay a clean tea towel onto a flat surface.



Sprinkle generously with powdered sugar.


Remove cake from oven and carefully flip it onto sugar coated towel. Remove tray and parchment paper from cake.


Starting on a long end, roll cake with towel inside, jelly roll style.

Place into refrigerator for 1 hour.


While cake is chilling, prepare the filling. In large bowl, combine butter and powdered sugar.

Whisk together on medium speed and slowly add in milk.

Whisk until thick. Whisk in extract and zest.

Remove cake from fridge and carefully unroll cake, removing towel.

Spread the filling onto flat cake and then reroll cake jelly roll style.

Place into refrigerator for 1 hour prior to serving.



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