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Lemon Angel Cake Roll Recipe

Lemon Angel Cake Roll Recipe photo by Taste of Home

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"Every time I make this sunny cake roll, people comment on its fresh flavor and festive look," observes Diana Hardwick of Holdenville, Oklahoma. "It goes over big at church dinners."

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Lemon Angel Cake Roll Recipe

Prep: 20 min. Bake: 25 min. + chilling

Yield: 12 Servings

20 25 45

Ingredients

1 package (16 ounces) angel food cake mix
3/4 cup plus 1 tablespoon confectioners' sugar, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup reduced-fat whipped topping
12 drops yellow food coloring, optional
24 whole strawberries

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.
Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
Cool in pan for 5 minutes. Turn cake onto a kitchen towel lightly dusted with confectioners’ sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, beat cream cheese and 1/2 cup confectioners' sugar until smooth. Stir in lemon juice and peel. Fold in whipped topping and food coloring if desired.
Unroll cake and spread filling evenly over cake to within 1/2 in. of edges. Roll up again; dust with remaining confectioners' sugar. Cover and refrigerate for 1 hour before serving. Cut into slices. Serve with strawberries. Refrigerate leftovers. Yield: 12 servings.

Nutritional Analysis: One serving (1 slice with 2 strawberries) equals 237 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 335 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Lemon Angel Cake Roll in Light & Tasty April/May 2001, p56

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Angel Cake Roll

Lemon Angel Cake Roll

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Reviewed on Apr. 09, 2013 by frisky1

Made this for my co-workers as a special treat. Everyone loved it. First time ever making a rolled cake, much easier than I thought. Will absolutely make this again.

Reviewed on Mar. 26, 2012 by lilbit05

Such a great recipe, I've been adding cut up strawberries to it as well for an addition and it is wonderful! Making it today for a birthday cake.

Reviewed on Jan. 28, 2012 by skywaitress

Very good! Yes, it has a lemon flavor...that's why it is called Lemon Angel cake roll. If you dont like lemon try a simple cake roll.

Reviewed on Apr. 25, 2011 by ellimaye1

This recipe was incredible sweet and very strong lemon flavor. I even used 1/4 c. less of the powdered sugar.

Reviewed on Jun. 16, 2010 by sfprincess

This was really fun to make and turned out amazing! It's a perfect balance of light and tasty that my whole family enjoyed -- especially my diabetic mother-in-law! I'd never made a roll cake before, so I don't know if I just rolled it too tightly or filled it too much, but there was a lot of excess filling that popped out...so be careful! :)

Reviewed on Jan. 05, 2010 by Carollizc

This was a perfect summer dessert - easy, fruity and creamy. I baked the cake first thing in the morning, when it wasn't so hot, then assembled it when the cake had cooled, and it was ready long in advance of when I needed to serve it. Just divine!