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

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."
TOTAL TIME: Prep: 20 min. Bake: 25 min. + chilling
MAKES:12 servings
Healthy Test Kitchen Approved
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

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.


  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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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."

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."

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."

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."

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."

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