Luscious Lemon Angel Roll Recipe

5 1 1
Luscious Lemon Angel Roll Recipe
Luscious Lemon Angel Roll Recipe photo by Taste of Home
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Luscious Lemon Angel Roll Recipe

Read Reviews
5 1 1
Publisher Photo
I came across this recipe while preparing for a party and was thrilled with how easy it was to make. My guests were impressed that I could use a few simple ingredients to create such a stylish dessert.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + chilling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 3/4 cup confectioners' sugar, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 6 to 8 drops yellow food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 jar (11-3/4 ounces) strawberry ice cream topping, divided
  • Additional confectioners' sugar
  • 12 fresh strawberries

Directions

Line a greased 15x10x1-in. baking pan with parchment paper; set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan.
Bake at 350° for 30-35 minutes or until cake springs back when lightly touched (cake will rise above edges of pan). Cool for 5 minutes.
Sprinkle 2 tablespoons confectioners' sugar over a kitchen towel. Invert cake onto towel; gently peel off parchment paper. Sprinkle with 2 tablespoons confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, lemon juice and peel, food coloring if desired and remaining confectioners' sugar until smooth. Fold in 1 cup whipped topping.
Unroll cake. Spread 1/3 cup strawberry topping to within 1 in. of edges. Spread cream cheese mixture over topping. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour.
Dust with additional confectioners' sugar. Cut into slices; garnish with fresh strawberries and remaining strawberry topping and whipped topping. Refrigerate leftovers. Yield: 12 servings.
Originally published as Luscious Lemon Angel Roll in Country Woman Christmas Annual 2006, p49

Nutritional Facts

1 slice: 368 calories, 10g fat (7g saturated fat), 21mg cholesterol, 345mg sodium, 65g carbohydrate (51g sugars, 0 fiber), 5g protein.

  • 1 package (16 ounces) angel food cake mix
  • 3/4 cup confectioners' sugar, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 6 to 8 drops yellow food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 jar (11-3/4 ounces) strawberry ice cream topping, divided
  • Additional confectioners' sugar
  • 12 fresh strawberries
  1. Line a greased 15x10x1-in. baking pan with parchment paper; set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan.
  2. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched (cake will rise above edges of pan). Cool for 5 minutes.
  3. Sprinkle 2 tablespoons confectioners' sugar over a kitchen towel. Invert cake onto towel; gently peel off parchment paper. Sprinkle with 2 tablespoons confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. In a small bowl, beat the cream cheese, lemon juice and peel, food coloring if desired and remaining confectioners' sugar until smooth. Fold in 1 cup whipped topping.
  5. Unroll cake. Spread 1/3 cup strawberry topping to within 1 in. of edges. Spread cream cheese mixture over topping. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour.
  6. Dust with additional confectioners' sugar. Cut into slices; garnish with fresh strawberries and remaining strawberry topping and whipped topping. Refrigerate leftovers. Yield: 12 servings.
Originally published as Luscious Lemon Angel Roll in Country Woman Christmas Annual 2006, p49

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oldenkac User ID: 4212421 136857
Reviewed Apr. 9, 2012

"Great recipe. I added alittle more lemon to filling since we really like lemon. Light and can be eaten on diet if low or fat free ingredients are used."

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