Lemon Cake Roll
User Reviews
0.0
0 reviews
Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
18
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Calories
229 kcal
-
Cuisine
American
Lemon Cake Roll
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This Lemon Cake Roll is a soft and and moist lemon cake with a delicious cream cheese filling. Perfect for any occasion, this cake roll recipe is a lemon lovers dream!
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Ingredients
Cake ingredients :
- 6 large eggs
- 15.25 ounce box lemon cake mix
- ½ cup cold water
- ¼ cup canola oil
- 1 large lemon zested and juiced
Cream Cheese Filling ingredients :
- 8 ounces cream cheese softened
- 7 ounces Marshmallow Fluff Jar
- 1 ½ Cups Cool Whip
Instructions
- Preheat oven to 375 degrees and spray 1 10 x 15 and a 12 x 8 baking sheet with pam baking spray. Line a sheet of parchment paper into the pan and trim the overhang edges.
- Spray the parchment paper as well with the baking spray.
- Using a standing mixer, beat the 6 eggs for about 8 minutes until they appear to be a pale yellow and thick.
- Add in the cake mix, water, oil, lemon juice and lemon zest.
- Gradually begin to mix the ingredients together slowly before increasing the mixing speed.
- Divide the cake batter evenly and place both trays into the oven for about 10-14 minutes or until the cake springs 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 steps with second cake.
- Allow the cake to cool to room temperature for 15 minutes before placing into the fridge for one hour.
- 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.
- Once the hour is up for the rolled cakes, remove them from the fridge and very carefully, unroll the cakes.
- Spread half of the filling onto the cakes and carefully reroll the cakes.
- Place back into the fridge for overnight.
- When ready to serve, dust powdered sugar on top and dollop some cool whip on top Enjoy!
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
76mg
(25%)
Sodium
243mg
(10%)
Potassium
66mg
(2%)
Fiber
0.5g
(2%)
Sugar
19g
(38%)
Vitamin A
271IU
(5%)
Vitamin C
3mg
(3%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 243mg | 10% |
| Potassium | 66mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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