Easy Lemon Cake Roll

Easy Lemon Cake Roll - A light and fluffy angel food cake roll with decadent and creamy lemon filling. The perfect summertime dessert!

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This Easy Lemon Cake Roll is equally delicious and impressive! The angel food cake is spongy and moist and the lemon filling provides that tangy lemon flavor that’s both refreshing and rich. 

If you’re a fan of all things lemon, then you’re in for a treat with this recipe! It’s bursting with lemon flavor and is an excellent way to enjoy the taste of lemon while also enjoying a fluffy and sweet cake!

HOW TO MAKE A LEMON CAKE ROLL

Before you get started, make sure you have the following ingredients:

• Angel food cake mix (prepared according to package directions) 
• Powdered sugar 
• Lemon pie filling 
• Instant cheesecake pudding 
• Whipped topping

Once you’ve gathered all your ingredients, follow the steps below for a sweet summer treat!

PREPARING THE ANGEL FOOD CAKE

Preheat the oven to 350ºF and prepare a 10x15-inch baking pan by lining it with parchment paper. Set the pan aside.

1. Prepare angel food cake batter according to package directions. 
2. Transfer batter to the prepared baking pan. 
3. Bake for 20 minutes or until the cake is set and the top begins to brown. Allow the cake to cool for 5 minutes. 
4. Lay a tea towel on your work surface and sprinkle half of the powdered sugar on it. This will help your cake to not stick to the towel. Flip cake onto the prepared towel. Carefully remove parchment paper.

Sprinkle the remaining powdered sugar on cake, then using the short end of the towel, roll the cake tightly and allow it to cool completely.

ASSEMBLING THE CAKE ROLL

1. Prepare the filling by whisking the lemon pie filling and cheesecake pudding mix together.
2. Add the whipped topping and mix again.
3. Unroll cooled cake and spread lemon mixture over top of it, covering it completely.
4. Using the towel as a guide, gently roll the cake and filling, then place the rolled cake in the freezer until firm.

TIPS FOR MAKING A LEMON CAKE ROLL

• To prevent cracking the cake while rolling it, be sure to roll it while it’s still warm and avoid overbaking the cake. 
• To loosen the cake after baking, you can run a sharp knife along the edges of the cake.
• If you want even more flavor, try and add raspberries to the filling! Raspberries and lemons go great together, especially with this recipe. 
• Be sure to leave some room (about ½ inch is a good amount) when applying the filling to avoid the filling spilling out while rolling the cake.

CAN YOU PREPARE A CAKE ROLL AHEAD OF TIME?

Yes you can! Go ahead and prepare the cake roll as directed. Once firm, remove from the freezer, wrap it in plastic wrap and place it in the fridge in advance of serving.

Allow the cake roll to come to room temp before enjoying or feel free to eat it while it's still cool! It will be delicious either way.

WHAT'S THE BEST WAY TO STORE A LEMON CAKE ROLL?

Cover the cake roll in plastic wrap and store the cake roll in the fridge. It should stay fresh for around 3-4 days.

CAN YOU FREEZE A CAKE ROLL?

To freeze a cake roll, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. You can freeze a cake roll for up to three months.

Just thaw in the fridge overnight when ready to eat!

MORE SWEET RECIPES YOU'LL LOVE

• No Bake Lemon Pie
• Easy Peasy No-Bake Cheesecake
• Cake Batter Lush
• Lemon Pocket Cake
• Apple Fritter Cake
• Lemon Lush Dessert
• Cherry Kuchen Bars
• Lemon Jello Cake

Easy Lemon Cake Roll

A light and fluffy angel food cake roll with decadent and creamy lemon filling. The perfect summertime dessert!

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Prep Time: 12 minutes mins

Cook Time: 25 minutes mins

Servings: 10 servings

Calories: 102kcal

Author: Sara

adjust servings: 10 servings

Ingredients

• ▢ 1 box angel food cake mix (prepared according to package directions)
• ▢ ¼ cup powdered sugar
• ▢ 1 cup lemon pie filling
• ▢ 3.4 ounce box instant cheesecake pudding
• ▢ 2 cups whipped topping

Instructions

• Preheat oven to 350ºF.
• Prepare 10x15-inch baking pan by lining it with parchment paper. Set aside.
• Prepare angel food cake batter according to package directions.
• Transfer batter to prepared baking pan.
• Bake for 20 minutes or until cake is set and top begins to brown.
• Allow cake to cool for 5 minutes.
• Lay a tea towel on your work surface and sprinkle half of the powdered sugar on it.  This will help your cake to not stick to the towel.
• Flip cake onto the prepared towel.  Carefully remove parchment paper.
• Sprinkle remaining powdered sugar on cake.
• Using the short end of the towel, roll cake tightly and allow it to cool completely.
• Prepare filling by whisking lemon pie filling and cheesecake pudding mix together.
• Add whipped topping and mix again.
• Unroll cooled cake and spread lemon mixture over top of it, covering it completely.
• Using the towel as a guide, gently roll the cake and filling.
• Place the rolled cake in the freezer until firm.

Notes

• To keep the cake from cracking, roll it while it’s still warm. 
• For more flavor, add in some raspberries to the filling. Strawberries will work well too!
• Leave about a ½ inch of room when adding filling as it will spill out while rolling. 

Nutrition

Calories: 102kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 6mg | Sodium: 96mg | Potassium: 19mg | Sugar: 17g | Vitamin A: 14IU | Calcium: 13mg | Iron: 0.02mg

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