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side view of the swirl of lemon cake roll
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5 from 6 votes

Lemon Cake Roll

This Lemon Cake Roll is bursting with lemon flavor, ultra moist, and filled with an amazing lemon whipped cream filling.
Prep Time15 mins
Cook Time18 mins
Chill Time30 mins
Total Time1 hr 3 mins
Course: Dessert
Cuisine: American
Keyword: roll cake recipe
Servings: 12 servings
Calories: 149kcal


  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 large egg yolks
  • 3/4 cup granulated sugar divided
  • 2 tsp lemon zest divided
  • 1/2 cup frozen lemonade thawed
  • 4 large egg whites
  • 8 oz container frozen whipped topping (like cool whip) thawed
  • powdered sugar for dusting
  • additional lemon zest for serving


  • Preheat oven to 375°F.  Spray a 15x10” jelly roll pan with cooking spray, then top with a sheet of parchment paper that fits inside the pan.  Spray lightly with cooking spray and dust with a bit of flour (or use a baking spray that has flour in it).  Set aside.
  • Combine flour, baking powder and salt in a small mixing bowl, whisking well.
  • In a larger mixing bowl, add egg yolks and beat with a mixer on medium speed for several minutes, or until thick.
  • Add 1/2 cup of sugar and beat until well combined.  Add lemon zest and beat until combined.
  • Add half the flour mixture and beat until just combined.  Add half of the lemonade, and beat until just combined.  Repeat with remaining flour mixture and lemonade.
  • In a separate mixing bowl, beat egg whites and remaining 1/4 cup sugar on high speed for 3-5 minutes, or until stiff peaks form.
  • Add egg white mixture to the cake batter and fold in gently.
  • Spread evenly in prepared baking pan, and bake for 18-20 minutes.
  • While the cake is baking, lay out a thin kitchen towel on the counter and sprinkle generously with about 1/3-1/2 cup of powdered sugar.
  • When the cake is finished baking, immediately invert the cake onto the prepared towel.  Peel off the parchment paper and roll the cake up, starting with the narrower end.
  • Place cake, seam side down, still in the towel, and let it cool completely at room temperature.
  • Stir together cool whip and remaining half of the lemon zest.
  • Gently unroll the cake, and spread cool whip on top of the unrolled cake, leaving a small 1/2” boarder around the edges.
  • Gently roll the cake back up, tightly, and without the towel this time.  If some filling spills out, that’s okay.
  • Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Before serving, dust with powdered sugar and sprinkle with lemon zest.


  1. Recipe makes one roll cake.  I estimated around 12 slices per cake, with 1 slice of cake per serving.  However, depending on how thick you cut the slices, you may get more or less total slices/servings.
  2. Recipe uses 4 whole large eggs, that are divided into 4 yolks and 4 whites.


Calories: 149kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 133mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg