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Lemon Cream Cheese Roll Cake

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Lemon Cream Cheese Roll Cake
  • Prep Time 25 min
  • Total Time 2 hr 0 min
  • Servings 16
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Lemon Cream Cheese Roll Cake

A bright yellow lemon cake roll filled with cream cheese fluff.

Ingredients

Cakes:

6
eggs
1
(16.25 oz.) box Betty Crocker™ SuperMoist™ Cake Mix Lemon
1/2
cup water
1/4
cup oil
Optional: 1/2 teaspoon Betty Crocker™ gel food color, yellow

Filling:

8
oz. cream cheese, softened
1
cup marshmallow fluff
1 1/2
cups frozen whipped topping, thawed

Topping:

2
cups powdered sugar
2-3 tablespoons lemon juice
Optional: lemon curls or lemon zest

Directions

  • 1 Cakes: Heat oven to 375º F (350º F for dark or nonstick pans).
  • 2 Line bottom of two 10 x 15-inch pans with parchment paper sprayed with baking spray.
  • 3 In a large bowl, beat eggs using an electric mixer for about 6 minutes, until pale yellow and thick. When you lift beater, the eggs should fall in a ribbon.
  • 4 Add cake mix, water, oil and yellow food coloring (if using).
  • 5 Mix on low speed for 30 seconds. Increase speed to medium and beat for 1 minute.
  • 6 Equally divide batter among the two pans.
  • 7 Bake for 10-12 minutes, until cake springs back when lightly touched in the center.
  • 8 Immediately turn one cake upside down onto a clean piece of parchment paper and peel off the piece of parchment paper that was baked with the cake. Repeat with the other cake.
  • 9 While still hot, carefully roll up cakes and clean parchment paper from narrow end. Tape ends with masking tape. Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour.
  • 10 Filling: Beat cream cheese until creamy.
  • 11 Add marshmallow fluff and beat until fluffy.
  • 12 Beat in whipped topping.
  • 13 Unroll cakes and spread half the filling over each. Re-roll.
  • 14 Glaze: Combine powdered sugar with 2 tablespoons lemon juice.
  • 15 Add more lemon juice, as needed, until you have a nice pourable glaze. Pour over cakes.
  • 16 Top cakes with curls of lemon peel or lemon zest.
See Step By Step

Step By Step  

A bright yellow lemon cake roll filled with cream cheese fluff.

As prepared by Hungry Happenings,

Add a ray of sunshine to your meal by serving this pretty lemon cake roll for dessert!

Each slice of cake reveals vibrantly colored lemon cake swirled with bright white cream cheese filling. The contrast of tart lemon cake with the cheesecake-like filling will make even your taste buds smile.

This recipe makes two cake rolls from one Betty Crocker® SuperMoist® Lemon Cake Mix. Start by spraying the bottom of two 10x15-inch pans with baking spray. Then line the pan with a piece of parchment paper that overhangs two edges and spray that with more baking spray.

 

lemon cream cheese roll cake

In a large bowl, beat eggs using an electric mixer for about 6 minutes until pale yellow and thick. When you lift the beater the eggs should fall in a ribbon. Add the cake mix, water, and oil and mix on low speed for 30 seconds. If you'd like a brighter yellow cake, add some yellow food coloring at this point then increase the mixer speed to medium and beat for 1 minute. Equally divide the batter among the two pans.

Bake one cake at a time for 10-12 minutes, until the cake springs back when lightly touched in the center. Immediately turn the baked cake upside down onto a clean piece of parchment paper and peel off the piece of parchment paper that was baked with the cake.

 

lemon cream cheese roll cake

While still hot, carefully roll up the cake and clean parchment paper from the narrow end. Tape the ends with masking tape, then repeat with the other cake.

Cool cakes for 10 minutes at room temperature, then place in refrigerator for one hour.

 

lemon cream cheese roll cake

Beat cream cheese until creamy. Add marshmallow fluff and beat until fluffy, then beat in the whipped topping. Unroll cakes and spread half the filling over each, then re-roll.

 

lemon cream cheese roll cake

Combine the powdered sugar with 2 tablespoons of lemon juice. If needed, add small amounts of lemon juice until you get a nice thick pourable glaze. Pour half over each cake.

 

lemon cream cheese roll cake

Top cakes with lemon curls or zest, if desired. Enjoy!

See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
198
Daily Value
Total Fat
11g
17%
(
Saturated Fat
4g
22%
)
Cholesterol
90mg
30%
Sodium
82mg
3%
Potassium
56mg
2%
Total Carbohydrate
21g
7%
(
Dietary Fiber
0g
0%
,
Sugars
16g
)
Protein
3g
Daily Value*:
Vitamin C
1%
1%
Calcium
3%
3%
Iron
2%
2%
*Percent Daily Values are based on a 2,000 calorie diet.
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