Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
19 Unforgettable Simple Cake Recipes

Wow your family and friends with decadent cake recipes from this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Lemon Filled Jelly Roll


  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla

Grease jelly roll pan and line bottom with aluminum foil. Preheat oven to 3750F. Beat eggs until very thick and lemon colored. Gradually beat in sugar. On low speed blend in water and vanilla. Slowly mix in dry ingredients just until batter is smooth. Pour into prepared pan. Bake until top springs back when lightly touched(12-15 minutes). Loosen edges and immediately invert on a towel sprinkled with powdered sugar. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll cake and towel together starting from narrow end. Cool on wire rack. Unroll cake and remove towel. Spread with soft jelly or filling. Roll again. If desired, sprinkle with powdered sugar. Cut into 1" slices or size desired. Jelly Roll Filling (Lemon) 3/4 cup sugar 3 Tbsp cornstarch 1/4 tsp. salt 3/4 cup water 1 Tbsp butter 2 Tbsp grated lemon rind 1/3 cup lemon juice Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Bring to a boil over direct heat, stirring constantly. Boil 1 minute; remove from heat and stir in butter and lemon rind. Add the lemon juice gradually. Cool thoroughly. Note: I sometimes spread the cake with whipped cream.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Reviews More Reviews

Jan 11, 2013

Absolutely DELICIOUS!!!!!!


1 Ratings

All fields required.

Rate & Comment

Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo