Forktionary

Raspberry Lemon Roll Recipe

Delight your taste buds with this light and refreshing Raspberry Lemon Roll, the perfect summer dessert! Low-calorie and beautiful, this recipe is surprisingly easy to make. Featuring a delicate lemon cake, luscious raspberry filling, and a creamy, dreamy frosting, it's the ultimate showstopper. (Note: While low-fat ingredients are possible, we recommend using regular cream cheese for the best flavor and texture.)

Prep Time 20 mins
Cook Time 35 mins
Calories 441.9 kcal
Protein 16g
Rating 4.3 (3 Reviews)
Raspberry Lemon Roll 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Lemon Roll

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How to Make Raspberry Lemon Roll

  1. Preheat oven to 350°F (175°C). Grease and flour a 15x10x1 inch jelly roll pan. Line with parchment paper, leaving an overhang on the long sides to aid in rolling.
  2. Prepare your cake batter according to package directions. (Typically this involves combining cake mix with eggs, oil, and water. Adjust quantities as needed per package instructions.) Pour batter into the prepared pan and spread evenly.
  3. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden brown.
  4. While the cake is still warm, gently sprinkle a generous amount of powdered sugar over a clean kitchen towel. Carefully invert the cake onto the sugared towel, peeling off the parchment paper.
  5. Starting from the short side, tightly roll the cake and the towel together. Let cool completely on a wire rack.
  6. Meanwhile, prepare the filling. In a medium bowl, beat 8 ounces (225g) of cream cheese until smooth and creamy. Gradually add 2 cups (250g) powdered sugar, beating until combined.
  7. Zest the rind of 1 lemon and add it to the cream cheese mixture. Stir in 1 cup (240ml) of whipped topping (Cool Whip or similar).
  8. Once the cake is completely cool, carefully unroll it. Brush the cake evenly with 1 tablespoon of Chambord (or other raspberry liqueur, or even raspberry juice).
  9. Spread the prepared cream cheese filling evenly over the cake.
  10. Gently roll up the cake again, without the towel this time.
  11. Dust with powdered sugar. Garnish with fresh lemon slices and raspberries.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

153g

Fat

62g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Fruit Easy Cakes Berries Raspberries