Double Lemon Roll Cake

Absolutely! Here’s a bright and flavorful article for your **Double Lemon Roll Cake** recipe—perfect for spring/summer features, baking blogs, or dessert columns:

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**Double the Zest, Double the Delight: Double Lemon Roll Cake Recipe**

If you’re a lemon lover, this one’s for you. The **Double Lemon Roll Cake** is the kind of dessert that turns heads at the table and disappears in minutes. With its light, spongey texture and bold citrus flavor packed into every swirl, this cake rolls up sunshine, sweetness, and a little bit of tang into one irresistible treat.

Made with a delicate lemon sponge cake and filled with a rich, creamy lemon filling, it’s the perfect balance of tart and sweet—just enough brightness to make each bite feel fresh and indulgent at the same time. Whether you’re hosting a spring brunch, celebrating a summer occasion, or simply treating yourself, this dessert deserves a spot on your table.

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### Why “Double” Lemon?

Because once just isn’t enough! This cake features:
– **Lemon in the sponge** – infused with fresh zest and juice
– **Lemon in the filling** – a creamy, tangy layer that brings bold citrus flavor

The result? A beautifully balanced cake that’s refreshing without being overpowering—perfect for warm weather or whenever you need a burst of sunshine.

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### Ingredients

**For the Lemon Sponge Cake:**
– 4 large eggs
– 3/4 cup granulated sugar
– Zest of 1 large lemon
– 1 tbsp fresh lemon juice
– 1 tsp vanilla extract
– 3/4 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– Powdered sugar (for dusting towel)

**For the Lemon Cream Filling:**
– 1/2 cup heavy whipping cream
– 4 oz cream cheese, softened
– 1/3 cup lemon curd (store-bought or homemade)
– 1/4 cup powdered sugar
– Zest of 1 lemon

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