A Citrusy Delight Perfect for Any Occasion

Are you craving a light and zesty dessert that’s as stunning as it is delicious? Look no further than this Lemon Cake Roll! With its delicate sponge cake, tangy lemon flavor, and luscious cream cheese filling, this dessert is perfect for celebrations, tea parties, or simply satisfying your sweet tooth.

This recipe is approachable for bakers of all levels and guarantees a professional-looking result that will impress your family and friends. Let’s dive into the details so you can create this citrusy masterpiece in your own kitchen.

Why You’ll Love This Recipe

Bursting with Lemon Flavor: The fresh lemon juice and zest in the cake create a bright and tangy flavor that pairs beautifully with the creamy filling.
Perfect for Special Occasions: This rolled cake has a sophisticated presentation, making it ideal for parties, brunches, or holiday gatherings.
Beginner-Friendly: Despite its elegant appearance, the step-by-step process is simple and easy to follow.
Make-Ahead Dessert: Preparing it a day in advance allows the flavors to meld together, making it even more delicious.

Ingredients Needed

For the Cake:

6 large eggs
15.25-ounce box of lemon cake mix
½ cup cold water
¼ cup canola oil
1 large lemon, zested and juiced

For the Cream Cheese Filling:

8 ounces cream cheese, softened
7 ounces Marshmallow Fluff (1 jar)
1 ½ cups Cool Whip

For Garnish:

Powdered sugar (optional)
Additional Cool Whip (optional)

Kitchen Equipment You’ll Need

Standing mixer or hand mixer
Large mixing bowls
10 x 15-inch baking sheet
12 x 8-inch baking sheet
Parchment paper
Baking spray
Zester or grater
Spatula
Offset spatula

Step-by-Step Instructions

1. Prepare Your Workspace

Preheat your oven to 375°F. Spray a 10 x 15-inch and a 12 x 8-inch baking sheet with baking spray. Line each pan with parchment paper, trimming any overhang, and spray the parchment paper as well. This ensures your cake will release easily after baking.

2. Make the Cake Batter

Using a standing mixer, beat the 6 eggs on high speed for about 8 minutes until they are pale yellow and thick. Add the lemon cake mix, water, oil, lemon juice, and zest. Mix slowly to combine, then increase the speed until the batter is smooth.

3. Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 10-14 minutes, or until the cakes spring back when lightly touched. Avoid overbaking, as this can make the cake difficult to roll.

4. Roll the Cakes

While the cakes are still hot, turn them out onto clean sheets of parchment paper. Remove the baking parchment from the bottom of each cake. Carefully roll each cake into a log, starting from the short end. Allow the rolled cakes to cool to room temperature for 15 minutes before refrigerating for 1 hour.

5. Prepare the Filling

In a large bowl, beat the softened cream cheese until smooth. Add the Marshmallow Fluff and mix until well combined. Finally, fold in the Cool Whip until the filling is thick and creamy.

6. Fill and Reroll

After chilling, carefully unroll the cakes. Spread half of the filling onto each cake using an offset spatula, leaving a small border around the edges. Reroll the cakes tightly, being gentle to avoid cracks.

7. Chill and Serve

Refrigerate the rolled cakes overnight to allow the flavors to meld and the filling to set. Before serving, dust with powdered sugar and add a dollop of Cool Whip if desired. Slice and enjoy!

Tips for Success

Work Quickly: Rolling the cakes while they’re hot prevents cracking.
Use Fresh Lemons: The juice and zest from fresh lemons make a noticeable difference in flavor.
Even Batter Distribution: Spread the batter evenly in the pans for consistent baking.

Variations and Substitutions

Flavor Twist: Substitute lemon cake mix with orange or lime for a citrus variation.
Dairy-Free Option: Use dairy-free cream cheese and whipped topping for those with dietary restrictions.
Add Fruit: Layer fresh berries or a thin layer of lemon curd with the filling for added texture and flavor.

Storing Leftovers

Wrap the Lemon Cake Roll tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the cake for up to 1 month. Thaw in the refrigerator overnight before serving.

FAQ

Can I Make This Recipe Ahead of Time?

Yes! The Lemon Cake Roll is best when made a day ahead, as the flavors deepen and the cake sets beautifully overnight.

What Can I Use Instead of Marshmallow Fluff?

If you don’t have Marshmallow Fluff, you can substitute it with 1 cup of powdered sugar and 1 teaspoon of vanilla extract for a sweet and creamy filling.

How Do I Prevent the Cake from Cracking?

Rolling the cake while it is still warm is key to avoiding cracks. If the cake does crack slightly, don’t worry—the filling will help hold it together, and powdered sugar can mask imperfections.

What Should I Serve with Lemon Cake Roll?

Pair this dessert with a refreshing cup of tea, a glass of lemonade, or even a sparkling white wine for a sophisticated touch.

Final Thoughts

The Lemon Cake Roll is a show-stopping dessert that combines bright citrus flavors with creamy indulgence. Whether you’re hosting a party or treating yourself, this recipe is a surefire crowd-pleaser. Try it out, and don’t forget to share your results—we love hearing from you!

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