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Luscious Lemon Cake Roll

 Luscious Lemon Cake Roll
A co-worker shared the recipe for this elegant cake roll. It's perfect for rounding out a special meal.—Darlene Brenden, Salem, Oregon
10 ServingsPrep: 1 hour Bake: 10 min. + chilling


  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 1 tablespoon canola oil
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 2/3 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 7 drops yellow liquid food coloring, divided
  • 1-1/2 cups whipped topping
  • 1/2 teaspoon water
  • 1/2 cup flaked coconut


  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
  • and grease the paper; set aside. In a large bowl, beat egg yolks
  • until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil
  • and lemon extract; set aside.
  • In another large bowl, beat egg whites on medium speed until soft
  • peaks form. Gradually add the remaining sugar, 2 tablespoons at a
  • time, beating until stiff glossy peaks form and sugar is dissolved.

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Luscious Lemon Cake Roll (continued)

Directions (continued)

  • Fold into egg yolk mixture. Combine the flour, baking powder and
  • salt; fold into egg mixture.
  • Transfer to prepared pan. Bake at 375° for 10-12 minutes or until
  • cake springs back when lightly touched. Cool for 5 minutes. Turn
  • cake onto a kitchen towel dusted with confectioners' sugar. Gently
  • peel off waxed paper. Roll up cake in towel, starting with a short
  • side. Cool completely on a wire rack.
  • For filling, in a small bowl, combine the milk, lemon juice, lemon
  • peel and 5 drops of food coloring. Fold in whipped topping. Unroll
  • cake; spread half of the filling over cake to within 1 in. of edges.
  • Roll up again. Place seam side down on a platter. Spread remaining
  • filling over cake.
  • In a large resealable plastic bag, combine water and remaining food
  • coloring; add coconut. Seal bag and shake to tint. Sprinkle the
  • coconut over cake. Refrigerate for at least 2 hours before serving.
  • Refrigerate leftovers. Yield: 10 servings.
Nutritional Facts: 1 serving (1 piece) equals 318 calories, 10 g fat (6 g saturated fat), 98 mg cholesterol, 187 mg sodium, 49 g carbohydrate, trace fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.