Description
A light and fluffy dessert that features a delightful lemon flavor, rolled with a sweet cream cheese filling.
Ingredients
Scale
- 1 box Lemon Cake Mix
- 4 large Eggs
- 1 cup Cold Water
- 1/3 cup Canola Oil
- 1/4 cup Lemon Juice
- 1 tablespoon Lemon Zest
- 1 can Non-Stick Baking Spray
- 8 ounces Cream Cheese
- 1 cup Marshmallow Fluff
- 1 cup Whipped Topping
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the baking sheet with non-stick baking spray or parchment paper.
- Mix the lemon cake mix, eggs, cold water, canola oil, lemon juice, and lemon zest in a large bowl.
- Spread the batter evenly into the prepared baking sheet.
- Bake for 15-20 minutes, until the cake springs back when touched.
- Cool the cake for a few minutes and loosen the edges with a knife.
- Roll the cake on a clean towel dusted with powdered sugar.
- Prepare the filling by beating together cream cheese and marshmallow fluff.
- Unroll the cooled cake and spread the cream cheese filling over it.
- Roll the cake back up and refrigerate for at least an hour to set.
- Serve by slicing the cake roll into pieces.
Notes
Ensure ingredients like eggs and cream cheese are at room temperature for best results. Avoid overmixing to keep the cake fluffy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg