Sunday, April 10, 2016

Lemon Sweet Roll Cake


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If you have been around awhile you will know that Lemon is one of my favorite flavors.

I made this cake similar to my Cinnamon Roll Cake.  The difference is that instead of the cinnamon topping this cake has Lemon pastry filling ( Lemon pie filling).  I bought my Lemon pastry filling from a bulk food store.  It comes in a long plastic bag like tube.  To me it taste the same as can Lemon Pie filling.  You could always make your own Lemon Curd and use that too.

I gave the cake a taste not too long out of the oven and the lemon flavor was not very strong.  Next time I think I will try adding either lemon extract or lemon zest to give it a boost.  I found that adding a glob of warm lemon pastry pie filling made for a much stronger lemon taste.

The cake was still good without the extra lemon pastry filling so if you like a hint of lemon this would be the way to go for you.  As you can see in the picture the lemon is mixed through out the cake.

I think the next flavor I am going to try will be a Mixed Berry Sweet Roll Cake.  I am going to cook down some berries, water and sugar and then thicken it up with cornstarch for a yummy berry glaze. Swirl the berry glaze into the cake prior to baking and I think this will be a winner.

Different than the Cinnamon Roll Cake, I baked this cake in a 8 x 8 pan instead of a 9 x 13.  If you prefer the 9 x 13 size just double the ingredients.

Lemon Sweet Roll Cake

1 1/2 Cup flour
1/8 teaspoon salt
1/2 Cup sugar
2 teaspoon baking powder
3/4 Cup milk
1 egg
2 teaspoon vanilla
1/4 Cup butter, melted

1 cup Lemon Pastry Filling  (pie filling)

1 cup powdered sugar
3 tablespoons milk
juice from half of a lemon

Preparation: Preheat oven to 350 degrees

With an electric or stand mixer, add the flour, sugar, salt, and baking powder, set aside

In a small bowl mix together the milk, egg and vanilla.  With mixer on slow speed gradually pour the milk mixture in.  Mix until well combined.

Next, with mixer on slow gradually pour the melted butter into the cake mixture.  Mix until combined.  Pour cake mixture into a greased 8 x 8 baking pan.

Dot the lemon pastry filling over top of the cake by spoonfuls.  After the lemon pastry filling is completely dotting the top of the cake, take a knife and swirl the lemon pastry filling down into the batter.

Bake for 30-35 minutes.  Take out of oven and cool slightly.

Mix together the glaze and pour over the top of the cake.  After the glaze sets up for about 10 minutes or so you can serve your cake warm or you can wait and have it at room temperature.

***If cake is not Lemony enough (as mine was not for my taste) you can warm up some of the left over lemon pastry filling and spoon a big dollop on top :)