Lemon Cake Roll (Print-Friendly Version)
A light and fluffy sponge cake with zesty lemon flavor, rolled with a creamy cream cheese and marshmallow filling.
# Ingredients:
→ Lemon Cake
01 -
1 (15.25 ounce) box lemon cake mix
02 -
6 large eggs
03 -
½ cup cold water
04 -
¼ cup canola oil
05 -
1 large lemon, zested and juiced
06 -
Non-stick baking spray
→ Cream Cheese Filling
07 -
1 (8 ounce) block cream cheese, room temperature
08 -
1 (7 ounce) jar marshmallow creme
09 -
1½ cups whipped topping
# Steps:
01 -
Preheat oven to 375°F. Spray a 10" x 15" and a 12" x 8" baking sheet with non-stick baking spray. Line the pans with parchment paper, trim excess edges, and spray the parchment paper with baking spray.
02 -
Using a stand mixer, beat the eggs for 8 minutes until pale yellow and thick. Add the cake mix, water, oil, lemon juice, and lemon zest. Start mixing at low speed, gradually increase to medium speed, and beat for 2 minutes until smooth.
03 -
Divide the batter evenly between the prepared pans. Bake for 10-14 minutes until the cakes spring back when lightly touched.
04 -
Place two clean parchment sheets on the counter. Once cakes are done, invert each cake onto the parchment, remove the baked-on parchment, and roll each cake into a log while still hot. Cool for 15 minutes at room temperature, then refrigerate for 1 hour.
05 -
Using a hand mixer, beat the cream cheese until smooth. Add marshmallow creme and mix until combined. Incorporate whipped topping until the filling is fully blended and thick.
06 -
Carefully unroll the cakes and discard the parchment. Divide the filling evenly, spread over both cakes, and re-roll tightly. Refrigerate overnight.
07 -
Before serving, dust the cake rolls with powdered sugar and top with whipped topping if desired.
# Notes & Tips:
01 -
Cake rolls can be stored in the refrigerator for 4-5 days.
02 -
To freeze, wrap tightly in plastic wrap or aluminum foil and store for up to 3 months.
03 -
Thaw frozen cake rolls overnight in the refrigerator before serving.