Lemon Angel Cake Roll Recipe
Lemon Angel Cake Roll Recipe photo by Taste of Home
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Lemon Angel Cake Roll Recipe

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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."
Recommended: 21 Easter Cake Recipes
TOTAL TIME: Prep: 20 min. Bake: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + chilling
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice: 237 calories, 4g fat (3g saturated fat), 11mg cholesterol, 335mg sodium, 45g carbohydrate (0 sugars, 1g fiber), 6g protein.


  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat paper with cooking spray. Set aside.
  2. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
  3. 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.
  4. 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.
  5. 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.
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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ABiggie User ID: 5510072 229774
Reviewed Jul. 18, 2015

"Love the filling. I haven't been able to get the cake to roll properly, but the filling is pretty tasty between sliced layers of angel food cake - it's a lot faster too."

frisky1 User ID: 4513165 117978
Reviewed Apr. 9, 2013

"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."

lilbit05 User ID: 2695471 31521
Reviewed Mar. 26, 2012

"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."

skywaitress User ID: 5434571 30311
Reviewed Jan. 28, 2012

"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."

ellimaye1 User ID: 1179808 30310
Reviewed Apr. 25, 2011

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

sfprincess User ID: 2695305 85964
Reviewed Jun. 16, 2010

"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 be careful! :)"

Carollizc User ID: 2124672 52833
Reviewed Jan. 5, 2010

"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!"

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