Meyer Lemon Mascarpone Cake Roll

45 min prep time
1 hr 50 min total time

Creamy Marscapone mixed with Meyer lemon curd makes the filling for this light and airy cake from Buttercream Blondie. Topped with raspberry whipped cream and over a pound of fresh blueberries, it's like a little slice of sunshine.


Meyer Lemon Curd

8 egg yolks

1 1/4 cups sugar

1 Meyer lemon, for zest

3/4 cup Meyer lemon juice

1/2 cup unsalted butter, cubed

Meyer Lemon Cake Roll

4 eggs, separated

3/4 cup sugar

2 Meyer lemons, for zest

1 tablespoon canola oil

1 teaspoon vanilla extract

2/3 cup cake flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

Meyer Lemon Mascarpone Filling

Lemon curd, from above

8 ounces Vermont Creamery Mascarpone

Berries, for garnish


  • STEP 1

    Whisk all lemon curd ingredients together in saucepan. Cook over low heat until thickened. Do not boil. Remove from heat and strain. Once curd is cool, cover with plastic food wrap and refrigerate.

  • STEP 2

    Heat oven to 375°F. Spray a half sheet pan with no-stick cooking spray. Line with parchment paper and spray paper. Set aside.

  • STEP 3

    Whip 4 egg whites with 1/2 cup sugar on medium-high until stiff peaks form; set aside.

  • STEP 4

    Beat 4 egg yolks with 1/4 cup sugar and lemon zest 5-6 minutes or until light in color and thickined.

  • STEP 5

    Add canola oil and vanilla extract to egg yolk mixture; continue beating until incorporated. Add cake flour, baking powder, and salt to egg yolk mixture in 2 additions just until combined. Mixture will start to get thick.

  • STEP 6

    Stir 1/3 of egg whites into egg yolk mixture. This will lighten the egg yolk mixture. Next, gently fold in remaining egg whites in 2 additions being careful not to deflate the mixture.

  • STEP 7

    Pour batter into prepared pan, spreading evenly. Bake 10 minutes until center springs back when lightly touched.

  • STEP 8

    Allow cake to cool 4-5 minutes max. While cake is cooling, place a tea towel on your counter and dust with powdered sugar. Invert cake onto tea towel and peel off parchment paper. Using tea towel, roll cake up quickly and allow to cool.

  • STEP 9

    Meanwhile, mix chilled lemon curd with mascarpone. Refrigerate for a minimum of 30 minutes so filling can firm up before you fill cake.

  • STEP 10

    Unroll cake. Spread lemon mascarpone filling over cake in an even layer within 1/2 inch of edges. Roll cake up again, seam-side down. Refrigerate until ready to serve. Make sure you cover the cake so it doesn't dry out. Dust with powdered sugar and garnish with berries.

Buttercream Blondie

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Buttercream Blondie

Meghan is a pastry chef, professional recipe developer, food writer and culinary personality, who loves to glam up desserts. Her popular site, Buttercream Blondie, documents her one-of-a-kind dessert makeovers.  Along with her blog, you will also find a large collection of how-to videos on her site, which are sure to inspire everyone from home cooks to professional bakers. With the mantra “Flirt with dessert,” Meghan is always baking up something fun and exciting! To learn more about Meghan and her recipes, visit her blog, Buttercream Blondie.