Lemon Angel Food Cake Roll with Cream Cheese Filling

lemon cake roll with coconut on a white platter.

5 from 2 votes

Lemon Angel Food Cake Roll with Cream Cheese Filling

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.

Prep Time30

Cook Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 354kcal

Author: Cara Lanz

Ingredients

Lemon Angel Food Cake

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

Lemon Cream Cheese Filling

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

Toppings, optional

1 cup sweetened coconut
grated lemon zest, lemon twists

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.

Video

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