If you’re in the mood for a refreshing dessert that’s both light and indulgent, this No-Bake Velvet Lemon Cream Roll Cake is just what you need! This beautiful cake features a soft, fluffy cake roll filled with luscious lemon cream and topped with a delicate whipped cream layer, making it the perfect treat for any occasion.
What makes this dessert so special is its delightful balance of flavors and textures. The creamy lemon filling combined with the airy cake creates a harmonious blend that melts in your mouth. This No-Bake Velvet Lemon Cream Roll Cake is perfect for summer gatherings, birthday parties, or whenever you want to impress your guests!
Resume of the Recipe
This No-Bake Velvet Lemon Cream Roll Cake features a light cake roll filled with a zesty lemon cream filling and covered with whipped cream. Ready in about 20 minutes (plus chilling time), this no-bake dessert is a deliciously elegant treat that will brighten up your dessert table!
With straightforward ingredients and easy preparation, you can whip up this scrumptious roll cake in no time. Let’s dive into this delightful recipe!
Exciting Story:
The first time I made No-Bake Velvet Lemon Cream Roll Cake, it was for a sunny afternoon gathering with friends. I wanted to create something refreshing and light, and lemon always feels like a perfect choice for warm weather. As I prepared the lemon cream filling, the bright citrus scent filled my kitchen, instantly uplifting everyone’s spirits.
Once the cake was assembled and chilled, I couldn’t wait to slice into it. The first slice revealed the gorgeous swirls of lemon cream, and the first bite was pure bliss—the combination of fluffy cake and zesty filling was heavenly. This No-Bake Velvet Lemon Cream Roll Cake has since become a favorite in our home for summer celebrations and special occasions!
Why This No-Bake Velvet Lemon Cream Roll Cake?
- Light and Refreshing: The bright lemon flavor makes this dessert a perfect treat for warmer months.
- Easy to Assemble: With no baking required, this roll cake comes together quickly and easily.
- Impressive Presentation: The beautiful swirls and whipped cream topping make this cake a showstopper!
How to Make No-Bake Velvet Lemon Cream Roll Cake
- Prepare the Cake Roll: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the eggs and vanilla extract until pale and fluffy. Gradually add the dry ingredients to the egg mixture, mixing until well combined.
- Roll and Chill: Line a 10×15-inch jelly roll pan with parchment paper. Pour the batter into the pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until the cake is lightly golden and springs back when touched. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
- Make the Lemon Cream Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon juice, and lemon zest, mixing until well combined. Gently fold in the whipped cream until fully incorporated.
- Unroll and Fill: Once the cake has cooled, gently unroll it and spread the lemon cream filling evenly over the surface. Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.
- Prepare the Whipped Topping: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped topping over the rolled cake.
- Chill and Serve: Refrigerate the cake for at least 2 hours to set. Slice into rounds and serve your No-Bake Velvet Lemon Cream Roll Cake chilled.
Tips
- Use Fresh Lemons: Fresh lemon juice and zest will provide the best flavor.
- Chill Thoroughly: Allowing the cake to chill properly will improve its texture and flavor.
Substitutions and Variations
- Different Flavors: Substitute lemon curd for the lemon filling for a richer flavor.
- Add Berries: Consider adding fresh berries to the filling for added flavor and color.
Make a Healthier Version
- Use low-fat cream cheese and Greek yogurt for a lighter option.
Closing
And there you have it! This No-Bake Velvet Lemon Cream Roll Cake is a deliciously refreshing treat that will impress anyone who tries it. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more delightful desserts!
Frequently Asked Questions
- How long can I store leftovers?
This roll cake can be stored in an airtight container in the refrigerator for up to 3 days. - Can I freeze the cake?
Yes, you can freeze the rolled cake (without topping) for up to 1 month. Thaw in the refrigerator before serving. - What can I use instead of cream cheese?
You can use mascarpone cheese or Greek yogurt as an alternative. - Can I make this ahead of time?
Absolutely! This cake can be made a day in advance and stored in the refrigerator. - How do I know when the cake is set?
The cake should be firm to the touch and easily sliceable after chilling. - Can I add other flavors?
Yes! A splash of orange or lime juice can create a delightful twist. - What if I want to make it spicier?
Adding a pinch of ginger or cardamom can give it a warm spice! - What sides pair well with this cake?
Serve with fresh berries or a scoop of vanilla ice cream for a delightful pairing! - How can I make this more festive?
Consider garnishing with edible flowers or colorful sprinkles for a beautiful presentation! - What’s the best way to reheat leftovers?
This cake is best enjoyed cold; it’s not recommended to reheat it. - Can I use flavored extracts?
Yes! You can use different flavored extracts to enhance the flavor of the cake. - How can I enhance the flavors?
Consider adding a drizzle of lemon glaze on top for an extra treat.
No-Bake Velvet Lemon Cream Roll Cake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Cake Roll:
1 cup 1 all-purpose flour
1/4 cup 1/4 granulated sugar
1/2 teaspoon 1/2 baking powder
1/4 teaspoon 1/4 salt
3 large 3 eggs
1/2 teaspoon 1/2 vanilla extract
Powdered sugar (for dusting)
For the Lemon Cream Filling:
8 oz 8 cream cheese, softened
1/2 cup 1/2 powdered sugar
1/4 cup 1/4 fresh lemon juice
Zest of 1 lemon
1 cup 1 heavy cream, whipped
For the Whipped Topping:
1 cup 1 heavy cream
1/4 cup 1/4 powdered sugar
1 teaspoon 1 vanilla extract
Directions
- Prepare the Cake Roll: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the eggs and vanilla extract until pale and fluffy. Gradually add the dry ingredients to the egg mixture, mixing until well combined.
- Roll and Chill: Line a 10×15-inch jelly roll pan with parchment paper. Pour the batter into the pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until the cake is lightly golden and springs back when touched. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
- Make the Lemon Cream Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon juice, and lemon zest, mixing until well combined. Gently fold in the whipped cream until fully incorporated.
- Unroll and Fill: Once the cake has cooled, gently unroll it and spread the lemon cream filling evenly over the surface. Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter.
- Prepare the Whipped Topping: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped topping over the rolled cake.
- Chill and Serve: Refrigerate the cake for at least 2 hours to set. Slice into rounds and serve your No-Bake Velvet Lemon Cream Roll Cake chilled.
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