This Lemon Cake Roll is a delicious lemon dessert that is sure to satisfy the sweet tooth of any dessert enthusiast. It starts with a light and fluffy cake, filled with cream cheese frosting an extra burst of flavor.
Dust the outside of the cake with powdered sugar, giving it the perfect finish.
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❤️ Why you'll love this recipe
- This lemon cake roll with cream cheese filling is easier to make than you think, and it's a light dessert that will have everyone asking for seconds!
- The cream cheese filling pairs perfectly with the lemon cake, creating a delightful balance of tart and sweet.
- It's easy enough for every day but it's also elegant enough for a special occasion.
- Using a cake mix in the batter makes the light sponge cake super easy to prepare.
- The cake mix is an easy shortcut in making this light lemon cake.
🔪 Ingredients
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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.
Step 3: Use a standing mixer with whisk attachment, beat the 6 eggs for about 8 minutes.
Step 4: The color will until become appear to become pale yellow and thick.
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
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.
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.
💭 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
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.
You will want the cake to be hot when you roll it so that it is not stiff and doesn't break.
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.
🥗 Serving Suggestions
Asian Style Instant Pot Spare Ribs
Roasted Corn on the Cob recipe
🍽 Similar recipes
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Lemon Cake Roll Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Lemon Cake
- 1(15.25) ounce box, lemon cake mix
- 6 large eggs
- ½ cup cold water
- ¼ cup canola oil
- 1 large lemon zested and juiced
- non-stick baking spray
Cream Cheese Filling
- 1 (8) ounce block, cream cheese room temperature
- 1 (7) ounce jar, marshmallow creme
- 1½ cups whipped topping
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
Lemon Cake
- Preheat oven to 375°F. To prepare the pans, spray a 10" x 15" and a 12" x 8" baking sheet with non-stick baking spray. Line a sheet of parchment paper into the pan and trim the overhang edges. Spray the parchment paper with the baking spray.
- Using a standing mixer with the beaters attached, beat the eggs for about 8 minutes. The eggs will become pale yellow and thick.
- To the eggs, add the cake mix, water, oil, lemon juice, and lemon zest. Start mixing at low speed. Gradually begin to mix the ingredients together slowly before increasing the mixing speed to medium. Continue to beat ingredients for 2 minutes to mix all ingredients.
- Divide the cake batter evenly in the prepared pans. Place both jelly roll pans into the oven for about 10-14 minutes or until the cakes spring back when lightly touched
- Place two clean sheets of parchment paper onto the counter. Once the timer goes off and cakes are removed from the oven, instantly turn one cake upside down onto one of the parchment papers. Remove the original sheet of parchment paper from the cake where it was baked
- While the cake is still hot, carefully begin to roll the cake up into a log.
- Repeat step 5 with the second cake.
- Allow the cakes to cool at room temperature for 15 minutes before placing both cakes into the refrigerator for one hour to cool completely.
How to make the Cream Cheese filling
- Using a large bowl and a hand mixer, beat the cream cheese until creamy and smooth
- 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. Set aside until ready to decorate the cake.
- Once the hour is up for the rolled cakes, remove the rolled cakes from the refrigerator. Very carefully, unroll the cakes and discard the parchment paper.
Assemble the Lemon Cake Roll
- Divide the filling and spread half the filling on each cake and carefully reroll the cakes.
- Place back into the refrigerator overnight.
- When ready to serve, dust powdered sugar on top and dollop some cool whip on top.
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