Description

This delightful Lemon Cake Roll features a light and fluffy lemon-flavored sponge cake filled with a creamy, sweetened cream cheese and marshmallow fluff mixture. Rolled into a delicate log, chilled until set, and finished with a dusting of powdered sugar and a dollop of cool whip, this dessert offers a perfect balance of tangy citrus and sweet creaminess, ideal for gatherings and special occasions.

Ingredients

Scale

For the Cake:

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

For the Filling:

8 ounces cream cheese (softened)
7 ounces marshmallow fluff
1 ½ cups cool whip

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Instructions

Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Spray one 10×15 inch and one 12×8 inch baking sheet with non-stick spray. Line each with parchment paper and trim the overhanging edges. Spray the parchment paper as well to prevent sticking.
Beat Eggs: Using a standing mixer, beat the six eggs for about 8 minutes until they become pale yellow and thick, indicating they have been aerated well for a fluffy cake.
Add Dry and Wet Ingredients: Add the lemon cake mix, cold water, canola oil, lemon juice, and lemon zest to the beaten eggs. Begin mixing slowly to combine, then increase the speed gradually until the batter is smooth and uniform.
Divide and Bake Batter: Evenly divide the cake batter between the two prepared baking trays. Place both trays in the oven and bake for 10-14 minutes or until the cakes spring back lightly when touched.
Prepare for Rolling: Place two clean sheets of parchment paper on your countertop. Immediately after removing a cake from the oven, invert it onto one of these parchment sheets and carefully remove the baking parchment from the cake’s surface. While the cake is still warm, gently roll it up into a log shape using the parchment paper.
Repeat for Second Cake: Repeat the rolling process with the second cake and allow both rolled cakes to cool to room temperature for 15 minutes.
Chill Rolled Cakes: Once cooled, place the rolled cakes in the refrigerator for one hour to firm up.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the marshmallow fluff and beat until well combined. Then fold in the cool whip and continue to beat until the filling is thick and smooth.
Unroll and Fill: Remove the chilled cakes from the refrigerator and carefully unroll them. Spread half of the cream cheese filling evenly over each unrolled cake, then carefully reroll to enclose the filling.
Final Chill: Place the filled cake rolls back into the refrigerator and let them chill overnight to set.
Serve: When ready to serve, dust the top of the cake roll with powdered sugar and add a dollop of cool whip for extra garnish and creaminess. Enjoy your lemon cake roll!

Notes

Ensure eggs are beaten thoroughly to achieve a light and airy sponge.
Rolling the cake while still warm prevents cracking and makes shaping easier.
Chilling the cake before unrolling helps maintain its shape and makes it easier to handle.
The filling can be customized with additional lemon zest or flavoring if desired.
Store the finished cake roll covered in the refrigerator and consume within 3 days for best freshness.