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Lemon Cream Cheese Jelly Roll

Prep Time:2 hrs
Cook Time:20 min
Yield:6 to 8 servings


  • CAKE
  • Crisco® Original No-Stick Cooking Spray
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 2 tablespoons plus 1 tsps cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1 large egg yolk, beaten
  • 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • 1 (3 oz.) package cream cheese, softened
  • 1 tablespoon Crisco® Butter Flavor All-Vegetable Shortening
  • 2 teaspoons lemon juice
  • 1/2 cup powdered sugar, plus additional for garnish


  1. 1.
    HEAT oven to 375°F. Spray a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with no-stick cooking spray. Line with wax paper. Spray wax paper with no-stick cooking spray.

  2. 2.
    BEAT eggs in large bowl at medium speed of electric mixer about 5 minutes, or until foamy and lemon colored. Gradually beat in sugar. Blend in vanilla. Add flour, baking powder and salt. Beat at low speed just until blended. Pour into prepared pan.

  3. 3.
    BAKE 8 to 10 minutes, or until wooden pick inserted in center comes out clean, cake is golden and pulling away from sides. Loosen warm cake from edges of pan. Invert onto towel dusted generously with powdered sugar. Trim crisp edges. Roll cake tightly in towel, starting at narrow end. Cool completely.

  4. 4.
    COMBINE sugar, cornstarch and salt in small saucepan. Blend in water, lemon juice and lemon peel. Cook over medium heat until thick and clear, stirring constantly. Remove from heat. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Stir in shortening until smooth. Cool completely, stirring occasionally.

  5. 5.
    BLEND cream cheese, shortening and lemon juice in small bowl. Mix in 1/2 cup powdered sugar.

  6. 6.
    UNROLL cooled cake. Remove towel. Spread evenly with cream cheese mixture, followed by cooled lemon mixture. Re-roll cake tightly. Place seam side down on serving plate. Sift powdered sugar over cake. Cover tightly; refrigerate overnight.


Serving Size (1 slice, 1/6 of recipe), Calories 420 (Calories from Fat 130), Total Fat 14g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 155mg, Sodium 260mg, Total Carbohydrate 69g (Dietary Fiber 1g, Sugars 53g), Protein 6g; Percent Daily Value*: Vitamin A 10%, Vitamin C 6%, Calcium 8%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

Lemon Cream Cheese Jelly Roll 5 5 1 1
GREAT LEMON FLAVOR!!! I made this last Christmas and it was SUPER delicious, though I did tweak it a little. After I spread it with the cream cheese mixture, I took a cup of lemon CURD and spread over the top of that. NOW YOU HAVE A GREAT LEMON FLAVOR!!! I am now in the process of making it for this year's THANKSGIVING dinner... November 23, 2011
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Lemon Cream Cheese Jelly Roll

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