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Lemon Cream Rolled Cake

Lovely swirls of tender cake hold a creamy, sweet-tart filling. Great make-ahead dessert!

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( 12 Ratings)

12 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 5 )

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Prep Time 20 min
Total Time 2 hr 45 min
Servings 12

Ingredients

Cake

3: eggs

1 3/4: cups Betty Crocker® SuperMoist® yellow cake mix

1/3: cup water

2: tablespoons lemon juice

2: tablespoons vegetable oil

2: tablespoons powdered sugar

Filling

1: cup whipping cream

2: tablespoons powdered sugar

4: teaspoons grated lemon peel

Garnish

1: tablespoon powdered sugar

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Directions

1 Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray foil and sides of pan with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
2 In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water, lemon juice, oil and 2 teaspoons lemon peel. Beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/4 cups batter into foil-lined pan; spread evenly. Divide remaining batter among muffin cups.
3 Bake 13 to 15 minutes or until cake (or cupcakes) springs back when lightly touched in center. If necessary, run knife around edge of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely, seam side down, on cooling rack, about 1 hour 15 minutes. Remove cupcakes from pan; cool completely and freeze for another use.
4 In chilled large glass or metal bowl, beat whipping cream and 2 tablespoons powdered sugar on medium speed until foamy, then on high speed until stiff peaks form. Fold in 4 teaspoons lemon peel.
5 Unroll cake carefully and remove towel. Spread filling evenly over cake; roll up cake. On serving platter, arrange cake, seam side down; cover loosely and refrigerate at least 1 hour. Before serving, sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Make sure you spread the cake batter evenly in the pan before baking. The cake sets quickly, and you want the resulting cake roll to be even.

This cake roll holds well in the refrigerator for a few days. Cupcakes can be stored in freezer for up to 3 weeks.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 200mg; 200%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 0g 0% Sugars 15g 15% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 4/19/2013 9:02:25 PM REPORT ABUSE Cuky21 said:

Rating:

You should use 7 eggs instead of 3. Hope it helps

This reply was: Helpful Inspiring

Posted 4/7/2013 7:58:48 PM REPORT ABUSE SugarLandMomOfTwins said:

Rating:

I couldn't agree more with the other reviews - the recipe is a mess and needs rewriting. That said, with changes made as I saw fit, it turned out well. There is not enough cake batter for anything more than the cake. It seems that the writer used all of the cake mix but wrote the amount listed in the ingredients. The powdered sugar doesn't go in the cake mix per the recipe instructions, there are mistakes with the amount of lemon zest in the ingredients vs. the instructions, and there will be no cupcakes. I may try this one with lemon cake mix.

This reply was: Helpful Inspiring

Posted 3/30/2013 12:52:13 PM REPORT ABUSE junebaby said:

Rating:

OMG! so confusing! I used the entire cake mix. It made exactly 3 1/4 cups of batter. needless to say I didn't have to use the 8 muffin cups. Also, my pan was the size requested. I haven't made the filling yet but it smells wonderful!

This reply was: Helpful Inspiring