Luscious Lemon Angel Roll (Pampered Chef)

Recipe by merrilife

I found this in one of my pampered chef recipe books and it has become my favorite dessert to serve. This recipe makes two rolls, and once I brought one roll to a potluck, and wrapped the other one in wax paper and put it in a ziplock bag and froze it!! We pulled it out a few weeks later and it was just as delicious even after being defrosted! Enjoy!

Top Review by um-um-good

I loved 1/2 of this recipe. I will make again; but, will change a few things. 5 stars for how easy the cake part was! Super easy. I rolled mine when it was cooled about 15 minutes. I added the food coloring & didn't like the look of the yellow-just personal preference. We all agreed the "creamy" part was really sweet. So next time, i'm going to cut back the icing sugar to 1/8 cup. I used the zest of 2 big lemons & think i'll add a squeeze of lemon juice next time. Also, i'm going to elminiate the ice cream topping. I'll spread out the "creamy" part & then toss on some blueberries/raspberries & roll. Parts of it (the ease, the presentation were 5 star worthy). I personally will tweak the "insides" & post how it turns out.

Ingredients Nutrition

  • 453.59 g package angel food cake mix
  • 177.44 ml powdered sugar (divided)
  • 333.10 g jar strawberry ice cream topping (divided)
  • 226.79 g package cream cheese (softened)
  • 1-2 lemon
  • 0.45 ml yellow food coloring (optional)
  • 226.79 g container frozen light whipped dessert topping, thawed, divided
  • powdered sugar
  • 12 whole strawberries (with stems and lemon slices for garnish)


  1. Preheat oven to 350 degrees.
  2. Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
  3. Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
  4. Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
  5. Remove and allow to cool.
  6. Sprinkle ½ cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
  7. Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
  8. Unroll cake and transfer to clean surface, discard parchment on top.
  9. Spread ¼ cup of strawberry ice cream topping on cake, press lightly.
  10. Combine cream cheese and ¼ cup of powdered sugar.
  11. Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
  12. Add food coloring and mix well.
  13. Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
  14. Reroll the cake (without the parchment paper!).
  15. Sprinkle with additional powdered sugar and slice with serrated knife.
  16. Garnish with whipped topping, fresh strawberries and lemon slices.

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