A Simple Fresh-Milled Lemon Cake Roll

I’m using spelt today for my fresh-milled lemon cake roll. All I can say is, it’s been an adventure turning my original pumpkin roll recipe into various fruit flavored concoctions! But mastering the method to prepare this super easy 25-minute cake is worth the effort!

Just imagine all the different flavors! Check out my Dye-Free Red Velvet Cake Roll or my Low Sugar Orange Creamsicle Cake Roll for some delicious examples of ways you can make one too!

The trick for me on this recipe is adjusting the amount of spelt. I started with 3/4 cup and realized the batter was too runny, so I added a 1/4 cup hard white. I used a zucchini squash for added filling, and it may have contained too much water. Patty pan or hubbard squash may give it yellow color with less water content. I’d use whatever squash, (pineapple or banana) you have on hand.

The consistency with the extra flour looked like my original cake batter, so I went forward with that amount for this lemon cake roll. The freshness of lemon sounded so good for a summer treat for my hubby. I decided to use two in this recipe with the zest. Now, if you find this is still not enough lemon flavor, think about adding a small amount of lemon extract. It really depends on the freshness of your lemons.

Fresh Milled Lemon Cake Roll with Spelt

Benefits of Fresh-Milled Lemon Cake Roll with Spelt

As most of you who follow my blog know, I don’t eat or recommend eating a lot of sweets. So, when I do prepare a treat for my family, I want it to be low in sugar and higher in fiber, protein, vitamins, freshness, and taste. Today, I’m using spelt to make this lemon cake roll. I’m also adding a little bit of hard white wheat.

Fresh-milled spelt is higher in lipids and unsaturated fatty acids than wheat, although lower in tocopherol (natural vitamin E) according to a comparison study done in Belgium. (1) The same study of spelt showed ” copper, iron, zinc, magnesium, and phosphorus contents were higher. Although higher in phosphorous, the phytic acid content was 40% lower in spelt than in wheat.
Now, I know some sources claim phytic acid is an anti-nutrient and it gets blamed for depleting magnesium… but let’s not forget God designed it and created it perfect. It protects the phosphorous in the seed until it’s milled. It also binds to cadmium and lead in our systems to remove these toxic metals from the body. Plus, it plays a role in lowering blood glucose, alongside the bran and germ with their high fiber and protein content. (2)
Additional benefits of using spelt for this lemon cake roll is the quality B vitamins it provides to aide hormone balance, while helping to build bones and the immune system. You can download my free pdf profile of nutrition comparison for grains when you subscribe to my website. I love sharing the benefits of everything God places in the gardens around the world to protect us and provide for our defense! He is always looking out for us, spiritually through his Word and physically through vitamins, antioxidants, and nutrients in REAL food.

I’m feeling God’s provision like a big hug today, how about you!


Fresh-Milled Lemon Cake Roll

  • 3/4 Cup Spelt Flour
  • 1/4 Cup Hard White Flour ((If using store bought flour keep it 3/4 cup))
  • 3 Eggs
  • 2 Lemons
  • 1/2 Cup Organic Sugar
  • 1 Pinch Stevia
  • 1/2 Cup Squash

Cream Cheese Filling

  • 8 ounces Organic Cream Cheese
  • 1 Lemon (Use zest and 1/2 the juice)
  • 1/2 Cup Powdered Sugar

  1. Preheat Oven to 375

  2. In a large mixing bowl, zest the two lemons, then peel them and separate the flesh from the membrane wall and place it in the bowl (This makes about 1/4 of a cup)

  3. Measure 1/2 cup of pureed cooked squash of your choice and place it in the bowl with the lemon (Whatever fruit you use, you need a total of 3/4 cup).

  4. Add the 3 eggs, sugar and stevia, and beat well.

  5. Add the flour, baking soda, and salt.

  6. Prepare a jelly roll pan with a tiny bit of oil, covered with parchment paper and a little more oil. Spread the prepared batter over the paper and bake the cake at 375 for 10 minutes.

  7. Once the cake is done, spread a dish towel on the counter and cover with 1/4 cup of powdered sugar. Carefully place the baked cake onto the towel and gently roll. Place in the freezer 15 minutes.

Filling

  1. Zest the 3rd lemon into a bowl, add 8 ounces of cream cheese (you can substitute 1 stick of butter in a pinch if you don't have cream cheese), plus 1/2 cup of powdered sugar. You can also add 1/4 tsp of lemon extract if you like a stronger lemon flavor. Beat well with a mixer, until it's fluffy.

  2. Once the cake is completely cooled, unroll it and place your lemon butter cream icing evenly across the inner part of the cake. Roll again then lightly dust with powdered sugar.

  3. Serve immediately or chill and serve later.


Well, that wraps it up nicely for this lemon cake roll recipe, my friend. I hope you invite God’s goodness into all of your baking and skip the overly processed items that deplete health. It’s easy to do one step at a time. Remember, I’m here to coach you along the way if you need individual, family, or group coaching, so just let me know on my services page. I look forward to serving you!

God bless!

References:

Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid. J Agric Food Chem. 2005 Apr 6;53(7):2751-9. doi: 10.1021/jf048506e. PMID: 15796621.

Biskup I, Gajcy M, Fecka I. The potential role of selected bioactive compounds from spelt and common wheat in glycemic control. Adv Clin Exp Med. 2017 Sep;26(6):1013-1019. doi: 10.17219/acem/61665. PMID: 29068605.