No-Bake Velvet Lemon Cream Roll Cake
A dreamy dessert combining tart lemons with smooth cream, perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
Base Ingredients
- 1 package package of lemon pudding mix Adds a zesty and creamy base full of sunshine.
- 2 cups milk Ensures a smooth and delightful consistency in the pudding.
- 1 cup heavy cream Provides a rich, velvety texture.
- 1/2 cup powdered sugar Balances the tart lemon.
- 1 teaspoon vanilla extract Enhances the flavor profile.
Cake Components
- 1 store-bought sponge cake or ladyfingers Offers a light, airy texture.
- 1 zest of lemon Adds brightness and aromatic oils.
- to taste fresh lemon juice For an extra zing.
- as needed lemon slices for garnish Adds visual appeal.
Instructions
Preparation
- In a mixing bowl, combine the lemon pudding mix and milk. Whisk until smooth.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the lemon pudding mixture.
- Spread a layer of the lemon cream mixture over your sponge cake or ladyfingers.
- Carefully roll the cake or ladyfingers tightly.
- Place the roll seam-side down on a serving platter.
- Refrigerate the roll for at least 2 hours to set.
- Before serving, drizzle with lemon juice, sprinkle with lemon zest, and garnish with lemon slices.
Notes
Use fresh ingredients for the best flavor. Pudding alternatives include vanilla pudding with extra lemon juice and zest. Use a clean dish towel to help guide the roll if needed.