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No-Bake Velvet Lemon Cream Roll Cake with lemon cream filling
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No-Bake Velvet Lemon Cream Roll Cake

This delightful no-bake dessert features a creamy lemon filling and is perfect for warm days, offering a refreshing balance of sweetness and tartness.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cream Roll, Lemon Cake, no-bake dessert, Quick Dessert, Summer Dessert
Servings: 8 servings
Calories: 250kcal

Ingredients

For the cake roll

  • 200 g 1 package (200g) of ladyfinger biscuits Delicate and spongy, these biscuits serve as the base.
  • 1 cup 1 cup of lemon curd Smooth and tangy, adding a burst of citrus flavor.
  • 1 cup 1 cup of heavy cream Thick and rich, perfect for whipping into a luscious consistency.
  • 1 tablespoon 1 tablespoon of powdered sugar Adds the right touch of sweetness to the cream.
  • 1 teaspoon 1 teaspoon of vanilla extract Infuses the cake with warm, aromatic notes.

For the filling

  • 1.5 cups 1 1/2 cups of heavy cream (for filling) Extra creaminess for that heavenly filling texture.
  • 1 cup 1 cup of lemon curd (for filling) Ensure each bite is packed with delightful lemon flavor.
  • 1 teaspoon 1 teaspoon of vanilla extract (for filling) Just the right touch for depth of flavor.

For the glaze

  • 1 cup 1 cup of powdered sugar (for glaze) A sweet glaze that beautifully finishes the cake.
  • 2-3 tablespoons 2-3 tablespoons of fresh lemon juice (for glaze) Adds a zing!
  • 1 lemon Zest of 1 lemon (for glaze) Adds a vibrant color and aroma.

Instructions

Preparation of the cake roll

  • Line a baking sheet with parchment paper to prevent sticking.
  • In a mixing bowl, combine 1 cup of heavy cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract. Whip until stiff peaks form.
  • Gently fold in 1 cup of lemon curd to create a luscious lemon cream.
  • Spread a layer of this lemon cream mixture on each ladyfinger biscuit and stack them to form a log shape on the prepared baking sheet.
  • Refrigerate the log for at least 2 hours to allow it to set.

Preparation of the filling

  • In a clean mixing bowl, whip 1 1/2 cups of heavy cream until stiff peaks form.
  • Gently fold in 1 cup of lemon curd along with 1 teaspoon of vanilla extract.
  • Once the cake roll has set, transfer it to a serving platter and generously spread the lemon cream filling over the top.

Creating the glaze

  • Whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth.
  • Drizzle the glaze over the cake roll and sprinkle with fresh lemon zest.
  • Slice and serve.

Notes

For added flavor, consider incorporating lemon zest into the filling. Refrigerating the cake overnight enhances flavor melding. Serve with fresh berries for color and contrast.