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No-bake velvet lemon cream roll cake with a creamy, citrusy filling
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No-Bake Velvet Lemon Cream Roll Cake

A delightful no-bake dessert combining zesty lemon and creamy whipped filling, perfect for any occasion.
Prep Time15 minutes
Total Time2 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Cream Roll Cake, Easy Dessert, Lemon Dessert, No-Bake Cake, Refreshing Dessert
Servings: 8 servings
Calories: 250kcal

Ingredients

Cake Base Ingredients

  • 1 package lemon cake mix Provides a light and airy texture.

Filling Ingredients

  • 1 cup whipped cream Adds creaminess to balance the lemon.
  • 1 cup lemon curd Offers a tangy kick and smooth texture.
  • 1 teaspoon vanilla extract Enhances sweetness and aroma.

Finishing Touch

  • to taste powdered sugar For dusting before serving.

Instructions

Preparation

  • Begin by following the package instructions to prepare the lemon cake mix. Set aside to cool completely.

Make the Filling

  • In a separate bowl, mix together the whipped cream, lemon curd, and vanilla extract until fluffy.

Assemble the Cake

  • Spread an even layer of the lemon cream filling over the cooled cake base.
  • Starting from one end, gently roll the cake into a log shape.

Chill

  • Place the rolled cake seam-side down onto a serving platter and chill in the refrigerator for at least 1 to 2 hours.

Serve

  • Dust the top with powdered sugar before serving, slice, and enjoy!

Notes

Tips for rolling: Use a clean kitchen towel sprinkled with powdered sugar to help roll the cake. Chill the bowl and beaters for whipped cream to achieve firm peaks. Experiment with different citrus flavors for a twist.