Lemon Cake Roll

lemon cake mix
large eggs
cold water
canola oil
lemon
non-stick baking spray

Cream Cheese Filling

cream cheese
Marshmallow Fluff
whipped topping

🍲 Equipment

10" x 15" or 12" x 8" jelly roll pans - You will need two to make this in batches
parchment paper
stand mixer
mixing bowls
hand mixer

🔪 Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Step 1: Preheat oven to 375°F/190°C and spray 1- 10" x 15" and a 12" x 8" baking sheet with non-stick baking spray.

Step 2: Line a sheet of parchment paper into the pan and trim the overhang edges. Spray the parchment paper with the baking spray.

Eggs in a large mixing bowl to be made into lemon roll cake.

Step 3: Use a standing mixer with whisk attachment, beat the 6 eggs for about 8 minutes.

Eggs that have been whipped to make a yellow swiss roll cake.

Step 4: The color will until become appear to become pale yellow and thick.

Lemon Swiss roll ingredients in a large bowl with eggs and flour.

Step 5: To the egg mixture add the cake mix, water, oil, lemon juice, and lemon zest. Gradually begin to mix the ingredients slowly before increasing the mixing speed.

Step 6: Divide the cake batter evenly in the prepared jelly roll pans. Place both pans into the oven. Bake about 10-14 minutes or until the cake springs back when lightly touched.

Step 7: Place two clean sheets of parchment paper onto the counter. Once the timer goes off and the cakes are removed from the oven, instantly turn one cake upside down onto one of the parchment papers.

Step 8: Remove and discard the original sheet of parchment paper from the cake where it was baked

A lemon roll cake rolled up in parchment paper forming the roll.

Step 9: While the cake is still hot, carefully begin to roll the cake up into a log

Step 10: Repeat steps 8 and 9 with the second cake.

Step 11: Allow the cake to cool to room temperature for 15 minutes before placing it into the fridge for one hour.

Step 12: Using a large mixing bowl and a hand mixer with beaters attached, beat the cream cheese until creamy and smooth.

Step 13: Add the entire 7 oz container of the marshmallow fluff into the bowl and beat until combined. Beat in the cool whip until combined and thick.

Step 14: Once the hour is up for the rolled cakes, remove them from the fridge and very carefully, unroll the cakes. Discard the parchment paper.

A lemon sponge cake with whipped cream topping being ready to roll.

Step 15: Divide the filling and spread half the filling on each cake and carefully reroll the cakes.

Step 16: Place the cream filled cakes back into the refrigerator overnight.

Step 17: When ready to serve the cake, dust powdered sugar on top and dollop some cool whip on top.

A sliced lemon roll cake topped with confectioner sugar and strawberries.

💭 Eileen's Tips for Success

If your cream cheese is too cold it won't make a smooth frosting. So, make sure to allow it to come to room temperature before you make the frosting.
You want the cake to be warm but cool enough to handle when you roll the cake. As soon as it reaches a temperature that you can handle touching roll it.
Be gentle when rolling the cake so you don't break or tear it.

📋 Frequently Asked Questions

How do you increase the flavor of lemon in a cake?

If you want to add more lemon flavor, you can add a tablespoon of lemon zest to the cake batter, or you can add a teaspoon of lemon extract.

Do you roll a jelly roll cake when it's hot or cold?

You will want the cake to be hot when you roll it so that it is not stiff and doesn't break.

Should a jelly roll cake be kept cold or at room temperature?

You will want to keep the cake in the fridge so that it stays together. And, to keep the cream cheese frosting cool.

📖 Variations

Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.

Add some fresh berries to the filling before rolling it up.
Mix a little almond extract into the cream cheese frosting for an extra burst of flavor.
Use white cake mix instead of lemon for a little twist on this classic dessert.

⭐ Make ahead, storage, and freezer tips

Storage - This cake will last up to 4-5 days when stored in the fridge.

Make Ahead - Make the entire recipe ahead of time and store it in the refrigerator overnight.

Freezer Tips - Once assembled, wrap tightly with plastic wrap or aluminum foil before freezing for up to 3 months. When ready to serve, thaw completely in the refrigerator overnight.