No-Bake Velvet Lemon Cream Roll Cake
A delightful no-bake dessert that combines the richness of velvet cake with bright, zesty lemon flavors, perfect for any occasion.
Servings: 8 slices
Calories: 250kcal
Ingredients
Cake Base
- 1 package package of soft velvet cake mix This will serve as the foundation of your cake, offering a moist and tender texture.
Filling
- 1/2 cup of lemon juice Fresh and tangy, adds a burst of zesty flavor.
- 1 cup of heavy whipping cream Creates a rich and creamy filling.
- 1 can of sweetened condensed milk Ensures your filling is luscious and sweet.
- 1 teaspoon of vanilla extract Rounds out the flavors.
- zest of 1 lemon Enhances the lemon flavor.
- to taste Powdered sugar for dusting Elevates presentation and adds light sweetness.
Instructions
Preparation
- Prepare the velvet cake mix according to package instructions. Once blended, spread the batter evenly in a baking pan and allow it to cool to room temperature.
- In a bowl, whip the heavy cream until soft peaks form using a mixer.
- Fold in the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until well combined, being careful not to deflate the cream.
- Spread the cream mixture evenly over the cooled cake, leaving a little space around the edges.
- Roll the cake tightly and wrap it in plastic wrap.
- Refrigerate for at least 4 hours or overnight for the best taste and texture.
- Before serving, dust with powdered sugar, slice into pieces, and enjoy!
Notes
For added lemon flavor, consider using freshly squeezed lemon juice. You can also add fresh berries as a topping or alongside the cake for color and flavor. To make rolling easier, roll the cake in a kitchen towel first.