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    Home » Recipes » Cakes & Breads

    Lemon Angel Food Cake Roll with Cream Cheese Filling

    Published: Sep 13, 2020 · Modified: Jan 15, 2024 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

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    hand holding a fork cutting off a bite from a piece of lemon cake roll.
    knife cutting into lemon cake roll.
    lemon cake roll with coconut on a white platter.

    Angel Food Lemon Cake Roll with Cream Cheese Filling is a light and airy cake with fluffy lemon cream cheese filling, topped with shredded coconut. Impressive and deceptively easy to make, it's the perfect dessert for Easter and spring and summer parties.

    Lemon lovers, try Easy Lemon Bars, Lemon Poke Cake, and tangy Lemon Curd Ice Cream next! 

    knife cutting into lemon cake roll.

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    Jump to:
    • You're Going to Love This
    • Ingredients
    • Variations
    • How to Make an Angel Food Lemon Cake Roll
    • Expert Tips
    • FAQs
    • More Delicious Lemon Desserts
    • 💌Let's Stay in Touch
    • 📖 Recipe

    I used to think cake roll recipes looked intimidating. The flipping, the rolling -- I thought surely something would end in disaster. But the first time I made one, it came out perfectly. And so did the second. And the third. Because IT'S SO EASY! 

    So if you like angel food cake and lemon desserts, you are going to love this angel food lemon cake roll. The cake roll is light as air, the cream cheese filling is bright and lemony, and the coconut on top is sweet and nutty. 

    Oh, and did I mention? IT'S SO EASY! 

    You're Going to Love This

    • Light, refreshing dessert, bursting with fresh lemon flavor
    • Beautiful, impressive lemon cake roll, perfect for Easter and entertaining
    • Deceptively easy to make. Simple ingredients and no fancy equipment necessary!

    Ingredients

    See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

    lemon cake roll ingredients.

    Angel food cake mix. A simple box of angel food cake mix gets dressed up with fresh lemon juice and zest for this easy lemon roll cake. If you have a bunch of extra egg whites, you can also use your favorite homemade angel food cake recipe. 

    Fresh lemon juice and zest. Lemon zest adds fresh lemon flavor to the cake and the cream cheese filling.

    Cream cheese. Use a block of cream cheese softened to room temperature for smooth, creamy filling without lumps. 

    Sweetened condensed milk. I always have the best luck with Eagle Brand condensed milk. Store brands I've tried tend to be runnier. 

    Whipped topping. I use Cool Whip, but if you're not into it, I recommend giving Truwhip a try. Real whipped cream will also work, it just won't stay stabilized for as long. 

    Powdered sugar. Powdered sugar helps keep the cake from sticking while it's rolled up in the towel. 

    Coconut. If you like coconut, you'll love it sprinkled on top of the creamy lemon frosting. For even more coconut flavor, use toasted coconut. 

    Variations

    • Not into coconut? Skip it all together or top the cake with shaved white chocolate or chopped nuts! 
    • You can also make this with fresh lime juice and lime zest --  it's super delicious!  
    • For even more fresh flavor, add fresh strawberries, raspberries, or blueberries on top of the filling before rolling it up.
    • Add a little lemon extract to the cake batter or cream filling for even more puckery flavor. 
    • If you'd like a yellow-colored cake or filling, stir in a little yellow food coloring until it reaches your desired hue. 

    How to Make an Angel Food Lemon Cake Roll

    spatula spreading cake batter into sheet pan.

    Step 1: In a large bowl, mix angel food cake mix, lemon juice, lemon zest, and water on low speed for 30 seconds, then medium speed for 1 minute. Pour cake batter into an 18 x 13 jelly roll pan lined with parchment paper. 

    baked angel food cake in a sheet pan.

    Step 2: Bake cake in preheated oven at 350 for 18-20 minutes until golden brown and the cake springs back when gently pressed. Cool 5 minutes on wire rack. 

    angel food cake on a towel covered with powdered sugar.

    Step 3: Sprinkle confectioners' sugar onto a clean kitchen towel. Invert cake pan onto towel. Remove pan and parchment paper. Sprinkle a few more tablespoons of powdered sugar onto the cake. 

    hands rolling up lemon cake roll in a towel.

    Step 4: Fold short side of the towel onto the cake and roll the cake up with the towel. Place the rolled cake seam side down on the baking rack to cool completely, 1-2 hours. 

    lemon cream cheese filling in a white bowl.

    Step 5: While the cake cools, beat cream cheese and condensed milk until smooth. Mix in lemon juice and lemon zest. With a rubber spatula, fold in the whipped topping. Cover and chill for 30-60 minutes. 

    hands rolling up filled cake.

    Step 6: Unroll the cooled cake and spread ½ to ⅔ of the cream filling in an even layer on to the cake, leaving a 1" border. Roll the cake back up and place on a platter. 

    hand holding a spatula spreading lemon filing on top of cake.

    Step 7: Frost the top and sides of the lemon cake roll with the remaining filling. 

    lemon cake roll with coconut on a white platter.

    Step 8: Place coconut on the top and sides of cake. If desired, sprinkle with lemon zest and decorate with lemon curls.

    Chill until ready to serve. Store leftovers in the refrigerator. 

    lemon cake roll with coconut on a white platter.

    Expert Tips

    • Lemon angel food cake roll is best served the same day. It still tastes great the next day -- the roll just might settle a bit and not be as round. 
    • It's also very delicious served frozen! Freeze the whole cake or individual slices. Thaw for a few minutes to slightly soften, then enjoy (we sure did!).  
    • Rolling the cake in a towel while it's still warm helps it hold it shape, and keeps it from sticking together or cracking. 

    FAQs

    How long does lemon cake roll last in the refrigerator?

    Store the angel food cake roll -- tented with toothpicks and plastic wrap to protect the topping-- in the refrigerator for 3-4 days. 

    Can I freeze a lemon cake roll? 

    Yes. You can freeze the entire cake or individual slices for 2-3 months. Thaw in the refrigerator or enjoy as a frozen dessert! 

    How do you keep an angel food cake roll from cracking?

    To keep this lemon roll cake from cracking, roll the cake up in a towel dusted with powdered sugar while it's still warm and let it cool completely. 

    hand holding a fork cutting off a bite from a piece of lemon cake roll.

    More Delicious Lemon Desserts

    • lemon bar with graham cracker crust on white plate with cutting board with bars in background
      Easy Lemon Bars with Graham Cracker Crust
    • piece of lemon poke cake on white plate with bowl of lemons and plates of cake in background
      Lemon Poke Cake
    • slices of lemon blackberry bread on a white plate
      Lemon Blackberry Bread
    • No Churn Lemon Curd Ice Cream
      No Churn Lemon Curd Ice Cream

    💌Let's Stay in Touch

    Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!

    📖 Recipe

    lemon cake roll with coconut on a white platter.

    Lemon Angel Food Cake Roll with Cream Cheese Filling

    Cara Lanz
    Lemon Angel Food Cake Roll with Cream Cheese Filling is a light and airy cake with fluffy lemon cream cheese filling, topped with shredded coconut. It's impressive and deceptively easy to make, and the perfect dessert for Easter and spring and summer parties. 
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 354 kcal

    Ingredients
      

    Lemon Angel Food Cake

    • 1 box angel food cake mix (the 'just add water' kind)
    • 2 tablespoons fresh lemon juice 1 lemon
    • 2 teaspoons lemon zest
    • 1 ¼ cups water
    • ⅓ cup powdered sugar

    Lemon Cream Cheese Filling

    • 8 ounces block of softened cream cheese
    • 14 ounces sweetened condensed milk
    • ⅓ cup fresh lemon juice about 3 lemons
    • 2 teasoons lemon zest
    • 8 ounces whipped topping Cool Whip or Truwhip

    Toppings, optional

    • 1 cup sweetened coconut
    • grated lemon zest, lemon twists
    Prevent your screen from going dark

    Instructions
     

    Lemon Angel Food Cake

    • Preheat the oven to 350 degrees. Line an 18 x 13 rimmed half sheet pan with parchment paper or aluminum foil.
    • In a large bowl, mix angel food cake mix, 2 tablespoons lemon juice, 2 teaspoons lemon zest, and water on low speed for 30 seconds, then 1 minute on medium speed.
    • Pour cake batter into prepared pan. Bake 18-20 minutes or until the cake is golden brown and springs back when gently pressed. Cool cake for 5 minutes on a baking rack.
    • While the cake cools, sprinkle ¼ cup powdered sugar onto a clean kitchen towel. Quickly flip cake pan over so the cake is face down onto the towel. Remove the pan and gently peel off parchment paper. Sprinkle a few more tablespoons of powdered sugar onto the cake. 
    • Fold the short end of the towel onto cake and roll it up. Place roll on baking rack to cool completely, 1-2 hours.

    Lemon Cream Cheese Filling

    • In a large bowl, beat cream cheese and condensed milk together until smooth. Mix in ⅓ cup lemon juice and 2 teaspoons lemon zest. Fold in the whipped topping with a spatula until creamy. Cover with plastic wrap and chill to thicken, 30-60 minutes, while the cake cools.
    • Gently unroll the cake and spread ½ to ⅔ of the filling over the cake, leaving about an inch border on all sides. Carefully roll the cake back up (without the towel) and transfer it to a platter.
    • Frost the top and sides with the remaining cream cheese filling. If desired, sprinkle coconut on top of the cake, gently pressing it onto the sides, and add lemon zest and lemon twists. Cover and chill until ready to serve.

    Notes

    • Lemon angel food cake roll is best served the same day. The roll may settle a bit overnight and not be as round, but it will still taste great!  
    • Try it frozen! Freeze the whole cake or individual slices. Thaw for a few minutes to slightly soften, then enjoy (we sure did!).  
    • Rolling the cake in a towel while it's still warm helps it hold its shape, and keeps it from sticking together or cracking. 

    Nutrition

    Calories: 354kcalCarbohydrates: 64gProtein: 9gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 520mgPotassium: 265mgFiber: 1gSugar: 53gVitamin A: 113IUVitamin C: 5mgCalcium: 234mgIron: 0.3mg
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    Comments

    1. Lynda Czekay says

      December 22, 2024 at 9:50 pm

      The recipe neglects to tell you whether you make the cake mix according to the package (i.e. eggs?) or just use water and lemon juice. I did not following the box directions and just followed this recipe. It does not work. Should have added the eggs.

      Reply
      • Cara Lanz says

        December 23, 2024 at 11:38 am

        Lynda, I am so sorry it didn't turn out, the angel food cake mixes I use do not require adding the egg whites -- only water. With an "add water only" angel food cake mix, the ingredients listed in the recipe are exactly what need to be used. I will add that note of clarification. I am curious what kind of angel food cake mix you used that required adding eggs -- the only ones I have ever seen are gluten-free angel food cake mixes. Thank you, Lynda. Cara

        Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Cara!

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