Luscious Lemon Angel Roll (Pampered Chef)

"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!"
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Ready In:
2 rolls


  • 1 (16 ounce) package angel food cake mix
  • 34 cup powdered sugar (divided)
  • 1 (11 3/4 ounce) jar strawberry ice cream topping (divided)
  • 1 (8 ounce) package cream cheese (softened)
  • 1 -2 lemon
  • 7 drops yellow food coloring (optional)
  • 1 (8 ounce) container frozen light whipped dessert topping, thawed, divided
  • powdered sugar
  • 12 whole strawberries (with stems and lemon slices for garnish)


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

Questions & Replies

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  1. 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.
  2. Crazy2day
    YAHOO!! Thanks for posting. I fell in love with this recipe when I was a Pampered Chef consultant and lost it. I was searching everywhere and you posted for me! This is the best light summertime dessert. It has beautiful presentation, low cal, and tastes good too! Thankyouthankyouthankyou Merrilife!
  3. maryaustin46
    I love this recipe and had lost my copy of it. I was so glad to find it and will make it tonight. It is a great summer dessert that really pleases company because it looks so hard (but is so easy). The parchment paper is worth its weight in gold!


I am 27 years old and currently living in NC, but grew up in AZ and became a transplant to the South when I joined the military as an RN. I have traveled to more than 24 countries, all before I joined the military ironically enough...I started when I was 14 going on mission trips all over the world and have a passion to serve God and people. As one might assume after all my travels I love to try out new foods no matter how scary they sound. I recently got married (March 12, 2005) and am having fun trying out new recipes on my husband, who doesn't seem to mind at all!
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