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Lemon Cream Rolled Cake

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  • Prep 20 min
  • Total 2 hr 45 min
  • Servings 12
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Lovely swirls of tender cake hold a creamy, sweet-tart filling. Great make-ahead dessert!
Updated Jan 26, 2024
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  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 4 teaspoons grated lemon peel


  • 1 tablespoon powdered sugar


  • 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.
  • 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 and oil. Beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour into pan; spread evenly.
  • 3
    Bake 11 to 14 minutes or until cake 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 2 tablespoons 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.
  • 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 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    This cake roll holds well in the refrigerator for a few days.


Nutrition Facts are not available for this recipe
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