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If you're looking for a delightful dessert that combines elegance with refreshing flavors, look no further than a cake roll. This visually stunning dessert not only captures the essence of summer but also serves as a versatile option for various occasions, from casual family gatherings to fancy garden parties. The Refreshing Lemon and Blackberry Cake Roll is a perfect representation of this, showcasing a light and fluffy sponge cake rolled around a luscious blackberry filling and brightened with the zesty notes of lemon.

Refreshing Lemon and Blackberry Cake Roll

Discover the perfect summer treat with this Refreshing Lemon and Blackberry Cake Roll recipe! This visually stunning dessert features a light and fluffy sponge cake rolled around a luscious blackberry filling, all brightened with zesty lemon. Ideal for any occasion, it's a delightful blend of sweet and tart flavors that will impress your guests. Make this cake roll and elevate your dessert game today! #CakeRoll #LemonDessert #BlackberryDessert #Baking #SummerSweets #DessertRecipes
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Ingredients
  

For the Cake:

4 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

Zest of 1 lemon

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Filling:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh blackberries, mashed (reserve some whole for garnish)

Juice of 1 lemon

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

Zest of 1 lemon

Instructions
 

Prepare the Cake:

    - Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper. Lightly grease the parchment.

      - In a large mixing bowl, beat the eggs and granulated sugar using a hand mixer on high speed for about 5 minutes, until light and fluffy.

        - Stir in the vanilla extract and lemon zest until combined.

          - In another bowl, sift together the flour, salt, and baking powder. Gently fold this mixture into the egg mixture until just combined, being careful not to deflate the batter.

            - Pour the batter into the prepared pan and spread it evenly.

              - Bake for 12-15 minutes, or until the cake springs back when lightly touched.

                Roll the Cake:

                  - Remove the cake from the oven and immediately sprinkle powdered sugar on a clean kitchen towel.

                    - Carefully flip the cake onto the towel, then gently peel off the parchment paper.

                      - Starting from one end, roll the cake tightly along with the towel. Allow it to cool in the towel for about 30 minutes.

                        Make the Filling:

                          - In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.

                            - Gently fold in the mashed blackberries and lemon juice until evenly distributed.

                              Assemble the Cake Roll:

                                - Once the cake has cooled, unroll it carefully. Spread the blackberry cream filling evenly over the surface of the cake.

                                  - Roll the cake back up tightly (without the towel this time) and place it seam-side down on a platter.

                                    Prepare the Lemon Glaze:

                                      - In a small bowl, combine the powdered sugar, lemon juice, and lemon zest. Whisk until smooth. Adjust the consistency with more sugar or lemon juice as needed.

                                        Glaze and Serve:

                                          - Drizzle the lemon glaze over the rolled cake. Garnish with reserved whole blackberries and additional lemon zest if desired.

                                            - Slice and serve chilled or at room temperature.

                                              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10-12 slices