Name: Lemon Pistachio Swiss Roll Cake
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: European
Ingredients: 4 large eggs; 1/2 cup granulated sugar (100 g); 1 teaspoon vanilla extract; 3/4 cup all-purpose flour (95 g); 1 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons powdered sugar (for dusting towel); 8 oz cream cheese (225 g), softened; 1/2 cup powdered sugar (60 g); 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 cup heavy cream (240 ml), cold; 1/3 cup shelled pistachios, chopped (40 g)

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This Lemon Pistachio Swiss Roll Cake is a light, elegant dessert with a soft sponge cake, a tangy lemon cream filling, and a crunchy pistachio finish. I like how the bright lemon flavor balances the rich cream and nutty topping, making each slice feel fresh and bakery-style.

Lemon Pistachio Swiss Roll Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the sponge cake

4 large eggs

½ cup granulated sugar (100 g)

1 teaspoon vanilla extract

¾ cup all-purpose flour (95 g)

1 teaspoon baking powder

¼ teaspoon salt

2 tablespoons powdered sugar (for dusting towel)

For the lemon cream filling

8 oz cream cheese (225 g), softened

½ cup powdered sugar (60 g)

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 cup heavy cream (240 ml), cold

For topping

⅓ cup shelled pistachios, chopped (40 g)

Directions

I preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

I beat the eggs and granulated sugar together until pale, thick, and fluffy, then I stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking powder, and salt. I gently fold the dry ingredients into the egg mixture.

I pour the batter into the prepared pan and spread it evenly. I bake it for 10–12 minutes, until the cake springs back when lightly touched.

I dust a clean kitchen towel with powdered sugar, then invert the warm cake onto the towel and peel off the parchment paper.

I roll the cake up with the towel from the short end and let it cool completely.

For the filling, I beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. I whip the heavy cream separately until stiff peaks form, then fold it into the lemon mixture.

I gently unroll the cooled cake and spread the lemon cream filling evenly over the surface. I re-roll the cake without the towel and place it seam-side down.

I chill the cake for at least 1 hour, then garnish it with chopped pistachios before slicing and serving.

Servings and Timing

This recipe makes 8 servings.

Prep time: 25 minutes

Cooking time: 12 minutes

Chill time: 1 hour

Total time: 1 hour 40 minutes

Calories: about 320 kcal per serving

Variations

I sometimes add a thin layer of lemon curd before spreading the cream filling for a stronger lemon flavor.

For extra texture, I like mixing a small amount of finely chopped pistachios into the filling.

I can also swap the pistachios for almonds or hazelnuts, though pistachios give the cake its prettiest color and nutty finish.

Storage/Reheating

I store this Swiss roll covered in the refrigerator for up to 3 days. I like keeping it chilled so the cream filling stays firm and the cake slices cleanly.

I do not reheat this cake because it is meant to be served chilled. For the best texture, I let it sit at room temperature for about 10 minutes before serving.

FAQs

Can I make this Lemon Pistachio Swiss Roll Cake ahead of time?

Yes, I can make it a day ahead and keep it chilled in the refrigerator until serving.

Why did my Swiss roll crack?

Cracking usually happens when the cake cools flat before rolling. I roll the cake while it is still warm so it can set into shape.

Can I use bottled lemon juice?

I prefer fresh lemon juice because it tastes brighter, but bottled lemon juice can work in a pinch.

Do I need to toast the pistachios?

I do not have to, but I like lightly toasting them for a deeper nutty flavor.

Can I freeze this Swiss roll?

I can freeze it tightly wrapped for up to 1 month, but the cream filling may soften slightly after thawing.

Conclusion

This Lemon Pistachio Swiss Roll Cake is fresh, creamy, soft, and beautifully finished with crunchy pistachios. I love making it when I want a dessert that feels elegant without being too heavy.

📖 Recipe:

Lemon Pistachio Swiss Roll Cake

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Author: Cheryl
Total Time: 1 hour 40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A light and elegant Swiss roll cake filled with tangy lemon cream and finished with crunchy pistachios. This refreshing dessert balances citrus brightness with rich, airy texture.

Instructions

Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Beat the eggs and granulated sugar until pale, thick, and fluffy, then mix in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold into the egg mixture.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes until the cake springs back when touched.
Dust a clean kitchen towel with powdered sugar, invert the warm cake onto it, and remove parchment paper.
Roll the cake up with the towel from the short end and let it cool completely.
Beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth. Whip heavy cream to stiff peaks and fold into the mixture.
Unroll the cooled cake, spread filling evenly, then re-roll without the towel and place seam-side down.
Chill for at least 1 hour, then garnish with chopped pistachios, slice, and serve.