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.
Servings 14 servings
Calories 1059kcal
Equipment
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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
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.
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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
