Luscious Lemon Angel Roll Pampered Chef

Indulge in the zesty perfection of the Luscious Lemon Angel Roll, a light and airy dessert that’s as beautiful as it is delicious! This Pampered Chef favorite combines the fluffiness of angel food cake with a creamy, lemon-infused filling made from whipped cream and luscious lemon curd. Rolled into an elegant spiral and dusted with powdered sugar, it’s the perfect balance of citrus sweetness and cloud-like texture. Whether you’re hosting a spring brunch, a summer gathering, or simply treating yourself, this show-stopping dessert is both easy to make and irresistibly refreshing. Serve it chilled and garnished with freshly grated lemon zest for a picture-perfect finish that will impress guests of all ages.

Nutriscore Rating: 41/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 10

Ingredients

• 1 box Angel Food Cake Mix
• 1.25 cups Water
• 0.75 cup Lemon Curd
• 1.5 cups Heavy Whipping Cream
• 0.25 cup Powdered Sugar
• 1 teaspoon Lemon Zest
• 1 teaspoon Vanilla Extract
• 2 tablespoons Powdered Sugar

Directions

Step 1

Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet (approximately 17x12 inches) with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, prepare the angel food cake mix according to the package instructions, adding the 1.25 cups of water. Mix on low speed for 30 seconds, then increase to medium speed and mix for another minute, ensuring a fluffy batter.

Step 3

Pour the batter evenly into the prepared baking sheet, spreading it smoothly to the edges. Tap the sheet gently on the countertop to release air bubbles.

Step 4

Bake for 12-15 minutes or until the cake is golden brown and the top springs back lightly when touched.

Step 5

While the cake bakes, lay a clean kitchen towel flat on the counter and generously sprinkle 2 tablespoons of powdered sugar over it.

Step 6

Immediately after removing the cake from the oven, carefully invert it onto the prepared kitchen towel. Peel off the parchment paper or baking mat. Starting at one short end, roll the warm cake and towel together into a log. Let it cool completely, about 1 hour.

Step 7

In a chilled mixing bowl, whip the heavy cream with 0.25 cup of powdered sugar, lemon zest, and vanilla extract until soft peaks form. Gently fold in the lemon curd until fully combined, creating a light and creamy filling.

Step 8

Once the cake is cool, unroll it gently. Spread the lemon filling evenly over the surface, leaving a 1/2-inch border around the edges to prevent overflow.

Step 9

Carefully reroll the cake (without the towel) and transfer it to a serving platter, seam-side down. Cover and refrigerate for at least 1 hour to allow it to set.

Step 10

Dust the top of the roll with additional powdered sugar before slicing and serving. Garnish with lemon slices or zest for added flair, if desired.

Nutrition Facts

Serving size	(1304.1g)

Amount per serving	% Daily Value*
Calories	3637.2

Total Fat 146.0g	0%
Saturated Fat 86.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1042.8mg	0%
Sodium 3063.3mg	0%
Total Carbohydrate 526.5g	0%
Dietary Fiber 2.5g	0%
Total Sugars 420.0g
Protein 34.4g	0%

Vitamin D 0IU	0%
Calcium 193.0mg	0%
Iron 3.6mg	0%
Potassium 479.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 3.9%

Carbs: 59.2%