Lemon Angel Food Cake Roll

This light and flavorful lemon angel food cake roll recipe combines a Swiss roll technique and an angel food cake for heavenly perfection. 

Lemon Angel Food Cake Slice

Did your mama make y’all angel food cake growing up? How about Swiss rolls or jelly rolls? If not, I am sorry you missed that experience but don’t you worry, you will get the best of both worlds with this lemon angel food cake roll. And if you are lucky like me and experienced this light and fluffy cake and swiss rolls growing up, making this lemony flavored combo just takes it to another level.

Now, we all know I like to keep things simple and easy around here and this lemon cake roll is no exception. The simple steps include using a angel food box cake mix to make the cake. Then we make our lemon filling, which includes creamy cheesecake pudding mix, zesty lemon curd, and whipped topping. All you have to do is spread the filling onto the cake, roll it up, and let it set in the freezer. The end result is a deliciously soft and fluffy angel food cake bursting with light yet moist lemon flavor.

lemon angel food cake roll ingredients

Recipe Ingredients

  • Angel food cake mix
  • Lemon curd 
  • Cheesecake pudding mix (I opt for the sugar-free and fat-free version)
  • Whipped topping (fat-free version, not lite)
  • Powdered sugar (not pictured but important)

How To Make Lemon Angel Food Cake Roll

prepare cake mix according to box directions.

Preheat the oven to 350 degrees and prepare a 10x15x1 baking sheet by lining the bottom of the sheet with parchment paper and very lightly spraying the sides with a non-stick cooking spray.

Prepare the angel food cake according to the directions on the box.

Pour cake batter onto prepared baking sheet.

Pour the cake batter onto the prepared pan.

full pan angel food cake mix

It will fill very full! This is normal.

bake cake until it's golden brown

Bake the cake for 15-20 minutes, until the top is golden brown.

Cool cake and let it slowly deflate.

The cake will rise high in the oven. So once it comes out, cool the cake for 5 minutes and the top will come back down.

Sprinkle tea towel with powdered sugar.

Lay a tea towel out on the counter and sprinkle it with powdered sugar.

flip cake onto dusted tea towel.

Take a knife and release the cake around the edges and flip it over onto the dusted towel.

Remove parchment paper from bottom of the cake.

Carefully remove the parchment paper.

Tightly roll up lemon angel food cake and allow it to cool.

Starting at the short end of the towel, tightly roll up the lemon angel food cake, and allow it to completely cool.

You can use a wire rack if you like.

Mix together the filling ingredients.

Prepare the filling by mixing together the lemon curd and pudding mix. Then fold in the whipped topping.

Cake filling ingredients once combined.

Your filling mix will look like this once combined. At this point, I just want to dip my finger in there and give it a taste. Go ahead, it’s yummy!

Carefully unwrap cooled cake from towel.

When the cake is completely cooled, carefully unwrap it from the towel.

spread lemon mixture on the angel food cake base

Spread the lemon pudding filling all over the cake and leave about 1/2-inch around the edges. This gives the filling room to spread when it’s rolled.

roll up the angel food cake with lemon filling

Tightly roll the cake back up without the towel, cover it, and place the cake into the freezer to set.

Lemon angel food cake roll.

Slice off the ends for a pretty appearance. 

slice more of the lemon angel food cake roll for guests

Now keep slicing so you, your family, or guests can enjoy it!

Storage

  • Store leftovers in an airtight container in the fridge for up to 3 days.

Recipe Notes

  • If lemon isn’t your favorite flavor, feel free to substitute it for lime or another type of citrus curd.
  • Another option is to make chocolate angel food cake roll by substituting the lemon curd for Nutella.
  • Add your favorite fresh fruit to the roll before rolling it up. This might be strawberries, blueberries, or cherries.

Recipe FAQs

How many points on A WW program?

With the ingredients you will find below and in the recipe card a slice will cost you only six points in any WW program or  4 points if you use lemon yogurt instead of lemon curd. Now I am not saying this is a health food by any means but if you want a treat when you are counting your points, this lemon angel food cake just may be the way to go.

You may also enjoy these cake recipes:

Triple Chocolate Cake (a.k.a Chocoholic Cake)

Pudding Poke Cake

Pecan Pie Cake

Easy Birthday Cake Recipe From Scratch

Fresh Strawberry Cake With Cream Cheese Icing

Lemon Angel Food Cake Slice

Lemon Angel Food Cake Roll

This light and flavorful lemon angel food cake roll recipe combines a Swiss roll technique and an angel food cake for heavenly perfection. 
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: cake, lemon
Servings: 4 people
Calories: 174kcal

Ingredients

  • 1 box angel food cake mix
  • 1 cup lemon curd
  • 1 box Jell-O sugar-free and fat-free cheesecake pudding mix
  • 2 cups fat-free (not lite) Cool Whip whipped topping
  • 1/4 cup powdered sugar

Instructions

  • Preheat the oven to 350 degrees. Prepare a 10x15x1 baking sheet with parchment paper and very lightly spray the sides with a non-stick cooking spray.
  • Prepare the angel food cake mix according to the instructions on the box.
    1 box angel food cake mix
  • Pour the prepared cake batter onto the baking sheet. It will fill up good and that's normal. Bake the cake for 15-20 minutes or until the top is golden brown. The cake will rise in the oven. Take it out and let it cool for 5 minutes and the top will come back down.
  • Lay a tea towel out and sprinkle with powdered sugar. Take a knife and separate the cake from the baking sheet around the edges and flip it over onto the dusted towel. The parchment paper will be stuck to the bottom of the cake. Carefully remove the parchment paper.
    1/4 cup powdered sugar
  • Starting at the short end of the tea towel, tightly roll up the cake and allow it to completely cool on a wire rack, or however you can let it cool.
  • Prepare the filling now by mixing together the lemon curd and pudding mix in a large bowl. Fold in the whipped topping.
    1 cup lemon curd, 1 box Jell-O sugar-free and fat-free cheesecake pudding mix, 2 cups fat-free (not lite) Cool Whip whipped topping
  • When the cake is cooled completely, carefully unwrap it from the towel. Spread the filling mixture all over the cake about 1/2-inch thick from the edges to give the filling room to spread when it's rolled. Tightly roll the cake back up without the towel, cover it, and place the cake into the freezer to set.
  • Once set the way you like it, slice off the ends for a pretty appearance and keep slicing for you, your family, or your guests. ENJOY!

Notes

If you use the above ingredients the Weight Watchers points should add up to 6. But if you switch out the lemon curd with some lemon yogurt you might be able to get the points down to 4.  

Nutrition

Calories: 174kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

 

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109 Comments

  1. 5 stars
    I made this with regular plain vanilla pudding (target didn’t have cream cheese flavor ) and regular cool whip and it worked out! Super easy to roll and everything. Good stuff.

  2. I’ve made this several times and it always turns out perfectly. Thanks for this great recipe. Can you suggest other fillings to change it up a bit from the lemon?

    1. Hi Martha I am so glad you like it. It really is a great dessert! I have thought about making a pineapple and key lime curd for this recipe but just haven’t gotten around to it. If you makes something different, let me know!

  3. Love this idea! Can this be made 2-3 days ahead and kept in the freezer? If so, how long should it be at room temp before serving? Thanks1

  4. Made this for a potluck. Could not find lemon curd in the small town I live in so I found a recipe and made my own. After making it I found lemon pie filling that would probably work just as well. It was a hit at the potluck, a nice light dessert after a heavy meal of lasagna. I will make it again and again.

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