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Lemon Pistachio Roll

Featured in Sweet Treats and Baked Favorites.

This airy lemon roll pairs cream cheese and pistachios for a fresh and classy spring dish. Whipped topping ties it all together for a delightful finish.
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Aisha
Updated on Fri, 21 Mar 2025 17:15:34 GMT
A delicious lemon sponge roll with pistachio topping and whipped cream, plated beautifully. Pin it
A delicious lemon sponge roll with pistachio topping and whipped cream, plated beautifully. | cookingflavor.com

This homemade Lemon Pistachio Spiral Cake is a simple treat and breezy, light dessert that's just right for warmer months! With a tender lemon cake base, smooth pistachio and citrus cream filling, and a fluffy topping sprinkled with crunchy pistachios, this spiral creation brings together tangy and nutty notes beautifully. It's a fancy yet comforting sweet that works for any gathering.

What Makes This Cake Special

This Lemon Pistachio Spiral Cake will wow everyone with its bright citrus punch and silky pistachio filling. It hits that sweet spot between tangy and sweet, making it great for springtime parties, Easter meals, or whenever you want something that feels rich but won't weigh you down. The best part? It's easier to make than it looks and you can fix it up ahead of time!

What You'll Need for Lemon Pistachio Spiral Cake

  • Eggs: 4 large ones at room temp, whites and yolks apart.
  • Granulated Sugar: 3/4 cup, split for the cake mix.
  • Lemon Zest: 2 tablespoons, fresh from about 2 lemons.
  • Cake Flour: 1 cup, sifted for a soft result.
  • Baking Powder: 1 teaspoon to help it puff up.
  • Salt: 1/4 teaspoon to bring out the taste.
  • Lemon Juice: 1/4 cup, squeezed fresh.
  • Vanilla Extract: 1 teaspoon for extra flavor.
  • Cream Cheese: 8 ounces, fully softened.
  • Pistachio Paste: 1 cup, bought or homemade.
  • Powdered Sugar: 3 cups total (1 for rolling, 1 for filling, 2 tablespoons for sprinkling).
  • Heavy Cream: 1 cup, chilled for whipping.
  • Pistachios: 1/2 cup, chopped small for topping.
  • Optional Extras: Fresh lemon zest and pretty edible blooms.

Step-by-Step Baking Instructions

Get Your Pan Ready
Heat oven to 350°F (175°C). Cover a 15x10-inch jelly roll pan with grease, put parchment paper on top with edges hanging over by 1 inch. Grease the paper too.
Mix Up Your Batter
Whip egg yolks with 1/2 cup sugar until they're light and fluffy, about 3 minutes. Add lemon zest, juice, and vanilla. In another bowl, whip egg whites till foamy, slowly add the rest of the sugar, and beat until stiff. Gently mix whites into yolk mix three times.
Add Flour Mixture
Mix flour, baking powder, and salt together. Fold into egg mixture carefully just until everything's combined. Spread it out flat in your pan.
Cook and Roll It Up
Bake for 12-15 minutes until it springs back when touched. While it's cooking, put powdered sugar on a clean kitchen towel. Flip the hot cake onto the towel right away, pull off the paper. Roll everything up from the short end with the towel inside. Let it cool completely on a rack with the seam down.
Make Your Filling
Beat cream cheese until it's smooth. Add pistachio paste and powdered sugar and mix well. Add lemon juice. In a different bowl, whip cream and vanilla until peaks form. Fold this into your pistachio mix.
Put It All Together
Carefully unroll the cool cake. Spread filling evenly but leave a 1/2-inch edge. Roll it back up without the towel, using parchment to help. Wrap in plastic and cool in the fridge for at least 2 hours.

Planning Ahead and Keeping Fresh

You can make this cake up to three days early. Keep your filled cake wrapped tight in plastic in the fridge. For the best flavor, let it sit out for 30 minutes before you serve it. Add fresh powdered sugar and toppings just before bringing it to the table. You can also freeze the unfilled roll for up to a month if you wrap it in plastic and then foil.

A lemon-flavored cake roll is decorated with whipped cream and crushed pistachios, displayed on a wooden plate. Pin it
A lemon-flavored cake roll is decorated with whipped cream and crushed pistachios, displayed on a wooden plate. | cookingflavor.com

Fixing Common Problems

Got cracks in your cake? Just use filling as glue to patch them up. To stop cracks, roll the cake while it's still hot and don't cook it too long. If your filling seems runny, stick it in the fridge for 30 minutes before spreading. Don't roll too tight or you'll push all the filling out. Cake stuck to the towel? Next time use more powdered sugar. Want nice clean slices? Chill the cake fully and cut with a warm knife, wiping it clean between cuts.

Frequently Asked Questions

→ What's the deal with room temp eggs?
Eggs at room temperature whip better, giving the cake a light texture. This makes rolling a breeze without cracks.
→ Why roll the cake warm?
Warm cake adjusts to the roll shape early and won't crack later. Powdered sugar and a towel keep it from sticking.
→ Can I prep this early?
Absolutely, make it the day before and chill in the fridge. Sprinkle pistachios just before serving for the best look.
→ What's with sifting the flour?
Sifting removes lumps and aerates the flour, so it blends into the mix easily without ruining the batter's fluffiness.
→ How do I know when eggs are ready?
Whip until the mixture turns pale and thick, making ribbons that stay briefly on the surface before blending back in, usually around 10 minutes.

Lemon Pistachio Roll

Fluffy lemon sponge with cream cheese filling inside, whipped topping on the outside, and a sprinkle of pistachios. A showstopper for special occasions.

Prep Time
25 Minutes
Cook Time
15 Minutes
Total Time
40 Minutes
By: Aicha

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 rolled cake)

Dietary: Vegetarian

Ingredients

01 6 eggs, make sure they're at room temp.
02 1 cup white sugar.
03 Grated zest of 1 lemon.
04 Half a teaspoon of lemon flavoring.
05 1 cup plain flour.
06 8 ounces of softened cream cheese.
07 A sprinkle of lemon zest from 1 lemon.
08 3/4 cup icing sugar.
09 1/2 teaspoon of lemon flavoring.
10 A splash of vanilla flavoring (1/2 teaspoon).
11 1 cup of thick whipping cream.
12 1/4 cup sweet powdered sugar.
13 1 teaspoon of vanilla flavor.
14 A quarter cup of ground-up pistachios.
15 Extra pistachios for sprinkles (optional).

Instructions

Step 01

Set your oven to 350°F. Cover a high-sided half sheet pan with parchment and spritz it with some nonstick spray. Keep it aside for now.

Step 02

Break eggs into a mixing bowl (or a stand mixer bowl). Using a whisk attachment, whisk until they get frothy. Slowly scoop sugar in while mixing. Keep going for 10 minutes until it looks pale, thick, and ribbon-like.

Step 03

Sprinkle sifted flour over the fluffy egg mixture. Add in the grated lemon zest and lemon flavor right on top. Use a rubber spatula to gently fold everything together until smooth.

Step 04

Pour the batter gently into your prepped pan. Tilt the pan so it spreads to the edges evenly. Bake for 15-18 minutes, just until the cake is lightly golden and bounces back if you press it.

Step 05

Cool the cake for about 3 minutes. Toss a generous layer of powdered sugar over a clean kitchen towel. Turn the cake out onto the towel, pull away the parchment, and roll it up with the towel tucked in. Let it cool down all the way.

Step 06

Blend cream cheese, lemon zest, icing sugar, lemon flavor, and vanilla until nice and thick. Stir in your ground pistachios. Unroll the cooled cake, spread the filling evenly, roll it back up, cover with plastic wrap, and chill for 1-2 hours.

Step 07

Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Take the chilled roll, place it on a serving dish, and coat with whipped cream. Sprinkle pistachios on top (if you'd like). Keep it cold until you're ready to eat.

Notes

  1. Make sure the eggs aren't cold, they should be warm.
  2. Roll up the cake while it's still hot so it doesn't crack.

Tools You'll Need

  • High-sided half sheet tray.
  • Mixer with a whisk attachment.
  • Parchment sheets.
  • Clean kitchen towel.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Includes dairy products.
  • Has tree nuts like pistachios.
  • Uses wheat flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 326
  • Total Fat: 17 g
  • Total Carbohydrate: 37 g
  • Protein: 6 g