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Lemon Roulade with Honey Mascarpone Buttercream (recipe)

Lemon Roulade

makes 8 to 10 servings

for the cake
•3/4 c all-purpose flour
•1/4 teaspoon baking powder
•1/4 teaspoon baking soda
•1/4 teaspoon sea salt
•2 large eggs
•3/4 cup granulated sugar
•1/4 cup fresh lemon juice
•1 1/2 tablespoons lemon zest
•1 1/2 teaspoon vanilla paste or extract

for the filling
•12 ounces mascarpone cheese
•3/4 cup confectioner’s sugar plus more for dusting
•1/4 cup honey
•2 tablespoons heavy cream
•pinch of sea salt

you will need: parchment paper, jelly roll pan, and cooking oil spray

Notes: To make in advance, prepare the cake but do not dust it with the confectioner’s sugar. Wrap with plastic wrap and store in the refrigerator. When ready to serve, dust with the confectioner’s sugar and slice. Can be made 3 days in advance and can also be frozen for longer storage. If frozen, set out at room temperature to thaw.


This entry was posted in: Food


At citySonnet, artist Maria spreads her love for art, poetry and nature. These pages inspire visitors to add an artsy touch and creativity to their everyday lives.

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