Wonderful Seedless Lemon Bûche de Noël

Ingredients Instructions

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Desserts

Wonderful Seedless Lemon Bûche de Noël

Prep Time: 30

Cook Time:

N/A

Total Time: 50 minutes

Difficulty:

N/A

Serves:

Yield:

N/A

Ingredients

Cake:

5 eggs
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons Wonderful Seedless Lemon juice
1 cup flour
1/2 teaspoon baking powder
Pinch of salt
2 Wonderful Seedless Lemons, zested

Filling:

1 cup cold heavy cream
6 tablespoons confectioners’ sugar
2 tablespoons Wonderful Seedless Lemon juice
1 Wonderful Seedless Lemon, zested

Glaze:

1 cup confectioners’ sugar
1/2 tablespoon milk
2 tbs Wonderful Seedless Lemon juice

Instructions

For the cake: Preheat the oven to 350°F. Using a stand mixer or handheld mixer, beat the eggs with the sugar for about 5 minutes, until the mix is frothy and light in color. Add the vanilla and lemon juice and keep beating.
In the meantime, in a separate bowl, combine the flour, baking powder, salt, and lemon zest.
Gently fold the flour mixture into the egg mixture.
Spread the batter on a parchment-lined baking sheet (12"x16"), making sure to get to the edges of the pan. The parchment should hang over the pan about 1" on all sides.
Bake the cake for 20 minutes.
While the cake is in the oven, lay a clean and dry kitchen towel on your counter and sprinkle it with confectioners’ sugar. Use your hands to spread the confectioners’ sugar all over the towel.
Remove the cake from the oven and sprinkle it with confectioners’ sugar. Place the towel, sugar-side down, onto the cake. Carefully flip it and remove the pan. Slowly peel away the parchment paper.
Now the cake should be upside down on the kitchen towel. Along its short edge, carefully roll up the cake and the kitchen towel together, so that the towel is inside the cake. Allow the cake to fully cool.
For the filling: Combine the heavy cream, confectioners’ sugar, and lemon juice in a metal bowl and whip until peaks form and maintain their shape. Fold in the lemon zest.
Once the cake has fully cooled, carefully unroll it, spread the filling inside, and roll it back up.
For the glaze: Combine the confectioners’ sugar, milk, and lemon juice until there are no clumps, and gently pour it over the cake.
Allow the cake to set, top it with candied lemons and/or lemon zest, and enjoy!

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