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–+ servings
Lemon Cake Roll

Lemon Cake Roll: A Delightful Twist with Creamy Filling

This Lemon Cake Roll combines a fluffy lemon sponge with a luscious cream cheese filling, creating a refreshing and indulgent dessert.
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Prep Time 25 minutes
Cook Time 14 minutes
Chilling Time 1 hour
Total Time 1 hour 39 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Lemon Cake Mix A convenient base for a light, fluffy cake
  • 4 large Eggs Room temperature for best results
  • 1 cup Cold Water Keeps the batter moist
  • 1/3 cup Canola Oil Can substitute with vegetable oil or melted coconut oil
  • 1/4 cup Lemon Juice Freshly squeezed for best flavor
  • 1 tablespoon Lemon Zest Add extra for brighter taste
  • 1 can Non-Stick Baking Spray Prevents sticking, use with parchment paper
For the Filling
  • 8 ounces Cream Cheese Full-fat for creaminess
  • 1 cup Marshmallow Fluff Adds sweetness and volume
  • 1 cup Whipped Topping Homemade whipped cream is a good substitute

Equipment

  • Stand Mixer
  • Baking Sheets
  • Parchment Paper
  • plastic wrap

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare baking sheets with non-stick spray and parchment paper.
  2. In a stand mixer, beat 4 large eggs on high speed for approximately 8 minutes until pale and thick.
  3. Gradually mix in lemon cake mix, cold water, canola oil, lemon juice, and lemon zest until just combined.
  4. Divide batter between prepared baking sheets. Bake for 10-14 minutes until springy and golden.
  5. Turn cakes upside down onto clean parchment paper; gently peel off original parchment and roll tightly.
  6. Allow the cakes to cool for about 15 minutes, then transfer to the refrigerator for at least 1 hour.
  7. Beat 8 ounces of cream cheese until smooth, then mix in marshmallow fluff and whipped topping until fluffy.
  8. Unroll the cooled cakes and spread cream cheese filling evenly over each, covering to edges.
  9. Reroll each cake tightly from one edge, maintaining its shape.
  10. Wrap the rerolled cakes tightly in plastic wrap and refrigerate overnight.
  11. When ready to serve, unwrap and dust with powdered sugar; optionally add a dollop of cool whip.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature eggs and allow the cakes to cool properly before unrolling.

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