When it comes to holiday desserts, nothing quite beats a yule log. This classic treat is a staple of many households, but if you’re looking to switch things up a bit this year, why not try a lemon yule log? This recipe adds a refreshing twist to the traditional dessert, making it perfect for those who want something a little different.
Ingredients:
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 2 tsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup lemon curd
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Instructions:
- Preheat oven to 350°F. Grease a 15×10-inch jelly roll pan and line with parchment paper.
- In a large bowl, beat egg yolks with granulated sugar until light and fluffy. Add lemon zest and lemon juice.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold into egg yolk mixture.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- Pour batter into prepared pan and spread evenly. Bake for 15-18 minutes or until cake springs back when touched.
- While cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. As soon as cake is done, turn it out onto prepared towel. Remove parchment paper and gently roll up cake with towel.
- Let cake cool completely in towel roll. Once cool, carefully unroll and spread lemon curd over the cake, leaving a 1-inch border around the edges.
- In a separate bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread whipped cream over lemon curd.
- Carefully roll up cake and transfer to serving plate. Dust with powdered sugar and sprinkle with sliced almonds.
- Refrigerate until ready to serve.
Nutritional Information:
Serving size: 1 slice
Calories: 210
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 110mg
Sodium: 130mg
Total Carbohydrates: 24g
Dietary Fiber: 0g
Sugars: 18g
Protein: 4g
Cooking Time:
Prep Time: 30 minutes
Cook Time: 15-18 minutes
Total Time: 2 hours (including cooling time)
Equipment:
- 15×10-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Serving plate
Serving Suggestions:
This lemon yule log can be served as a dessert for any holiday occasion. It pairs well with a cup of coffee or tea, and can be garnished with fresh berries or mint leaves.
Variations:
If you’re not a fan of lemon, you can substitute any fruit curd in its place. Raspberry or passionfruit curd would work well. You can also switch up the nuts on top – chopped pistachios or hazelnuts would be delicious.
Substitutions:
If you don’t have lemon curd on hand, you can substitute with any fruit jam or jelly. And if you’re not a fan of almonds, you can use any other type of nut or omit them altogether.
Storage:
Leftover lemon yule log can be stored in the refrigerator for up to 3 days. Cover with plastic wrap or store in an airtight container.
Tips:
- Make sure to roll the cake tightly in the kitchen towel to prevent cracking.
- Let the cake cool completely before spreading the lemon curd and whipped cream.
- Refrigerate the cake before serving to help it hold its shape.
Notes:
This recipe makes one 15×10-inch cake, which yields about 10-12 slices.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes! You can make the cake and store it in the refrigerator for up to 2 days before filling and rolling it.
Can I freeze this cake?
Yes, you can freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and store it in a freezer-safe container.
Can I use a different type of fruit curd?
Yes, you can substitute any fruit curd in place of the lemon curd.
This lemon yule log recipe is the perfect way to add a refreshing twist to a classic holiday dessert. With its light and fluffy texture, tangy lemon flavor, and sweet whipped cream topping, it’s sure to be a hit with your family and friends. So, give it a try this holiday season and enjoy!