• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Eileen
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipes
  • Lifestyle
  • About
    • Let's Go Shopping
      • Privacy Policy
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Lifestyle
    • About
      • Let's Go Shopping
        • Privacy Policy
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Desserts

    Lemon Cake Roll

    Published: Aug 4, 2023 · Modified: Aug 2, 2024 by Eileen Murphy Kelly

    Jump to Recipe
    Pinterest pin with text overlay for a lemon roll cake.

    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.

    Lemon Roll cake with a homemade cake and lemon curd.

    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!

    Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🔪 Ingredients
    • 🍲 Equipment
    • 🔪 Instructions
    • 💭 Eileen's Tips for Success
    • 📋 Frequently Asked Questions
    • 📖 Variations
    • ⭐ Make ahead, storage, and freezer tips
    • 🥗 Serving Suggestions
    • 🍽 Similar recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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

    As an Amazon Associate, I earn from qualifying purchases.

    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.

    Sliced rolled emon cake on a plate with a creamy filling.

    🥗 Serving Suggestions

    Asian Style Instant Pot Spare Ribs

    Roasted Corn on the Cob recipe

    Air Fryer Carrots

    🍽 Similar recipes

    Lemon Lush recipe

    Blender Lemon Pie

    Lemon Yogurt Cake

    Lemon Glazed Bundt Cake

    I love any comments or questions, please feel free to leave them below.

    Keep up to date with recipes by following me on:

    FACEBOOK  INSTAGRAM, PINTEREST, TWITTER

    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 roll cake made with cake mix and rolled in confectionary sugar for a delicious lemon dessert.

    Lemon Cake Roll Recipe

    Our semi-homemade Swiss style Lemon Cake Roll with a light and fluffy sponge cake made using a boxed lemon cake mix and a few simple pantry ingredients is a sensational dessert.
    Print (Email Required) Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Keyword: lemon cake roll, lemon roll with cream cheese filling, lemon swiss roll
    Prep Time: 15 minutes minutes
    Cook Time: 28 minutes minutes
    cooling and refrigeration: 14 hours hours
    Total Time: 14 hours hours 43 minutes minutes
    Servings: 14 servings
    Calories: 1059kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • Stand Mixer
    • Hand Mixer
    • Measuring Spoons and Cups
    • juicer
    • Stainless Steel Mixing Bowls

    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.

    NOTES

    Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
    This recipe makes 2 cakes, about 7 servings per cake. 
     
    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.
     
    I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
     
     
    Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1g | Calories: 1059kcal | Carbohydrates: 210g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1793mg | Potassium: 182mg | Fiber: 3g | Sugar: 114g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 530mg | Iron: 5mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

    More Desserts

    • A glass clear pie plate with a sugar cookie base topped with whipped topping, blueberries, strawberries, and mini marshmallows to shape into the American flag.
      4th of July Fruit Pizza Recipe
    • Chocolate cake slice with the cake on a cake stand behind it.
      Classic Chocolate Cake Recipe
    • Mint Oreo no churn ice cream in a pan being scooped out of the pan.
      Mint Oreo Ice Cream Recipe
    • Baileys cupcakes on a wooden cutting board.
      Baileys Cupcake Recipe

    Thank you for sharing!

    2794 shares
    • Share18
    • Tweet

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Shop with me
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Everyday Eileen, Eileen Murphy Kelly

    2794 shares