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