3/4 cup flour
2/3 cup sour cream
1 cup sugar
3 eggs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
zest and juice from 1 lemon
cream cheese filling
8oz cream cheese
1 cup powdered sugar
6 tablespoons butter, softened
zest and juice from 1 lemon
glaze
2 tablespoons butter
juice from half a lemon
1/4 cup sugar
Preheat oven to 350*
Line a sheet pan with parchment paper.
Mix all cake ingredients together until well combined. Pour evenly onto a sheet pan lined with parchment paper and bake for 15 minutes. Lift parchment paper off of pan and gently roll cake tightly from one end to the other. *You can roll it longways if you'd like and it'll make a smaller size piece when cut but a longer roll to get more slices out of. Once it's rolled up tightly set on a wire rack to cool.
Beat all cream cheese filling ingredients together until smooth and creamy, spread evenly onto unrolled cake once it feels room temp to the touch. *If your cake is too hot it will melt the filling, if it is too cool it'll crack when you re-roll. Roll the cake back up tightly, while removing the parchment paper and wrap with saran wrap and place in fridge for an hour.
Microwave glaze ingredients until butter is melted and sugar is dissolved. Pour over top of roll. You may skip this step and dust the roll with powdered sugar, if desired.
You can garnish this roll with dehydrated lemon slices or candied lemon peels
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