No Bake Velvet Lemon Cream Roll Cake in Just 20 Minutes

You know those sweltering summer days when turning on the oven feels like a crime? That’s when my no-bake velvet lemon cream roll cake becomes my kitchen hero. I stumbled upon this recipe during a heatwave last year when my craving for something sweet but refreshing was too strong to ignore. The bright lemon flavor cuts through the humidity, and the creamy filling melts in your mouth without any baking required. It’s become my go-to for last-minute potlucks because honestly, who wants to sweat over a hot oven when you can whip this up in 20 minutes? Plus, that gorgeous sunny yellow color just screams summer happiness.

Why You’ll Love This No Bake Velvet Lemon Cream Roll Cake Recipe

This recipe is an absolute game-changer for so many reasons! Here’s why it’s been on constant rotation in my kitchen:

• No oven needed – When it’s hot outside, the last thing you want is to heat up your kitchen. This cake comes together completely on the countertop!
• Light as a cloud – The combination of whipped cream and cream cheese creates the most dreamy, velvet texture that literally melts in your mouth.
• Sunshine in every bite – That perfect balance of tart lemon and sweet cream will wake up your taste buds.
• Ready in a flash – Just 20 minutes of active prep (plus chilling time) and you’ve got an impressive dessert that looks like you spent hours.

Ingredients for No Bake Velvet Lemon Cream Roll Cake

Okay, let’s gather our treasure chest of ingredients – I promise it’s all simple stuff! Here’s what you’ll need to create this lemony masterpiece (and yes, I’ve included all my little quality notes because they do make a difference!):

• 200g digestive biscuits, crushed to fine crumbs (I like McVitie’s brand – their maltiness balances the lemon perfectly)
• 100g unsalted butter, melted (and slightly cooled – you don’t want it so hot it makes the biscuit crumbs soggy)
• 250g cream cheese, softened to room temperature (Philadelphia works great here – and “softened” means it should dent easily when you poke it)
• 200ml heavy cream (also called double cream in some countries – make sure it’s cold straight from the fridge for best whipping)
• 1/2 cup powdered sugar (sifted if yours is lumpy – no one wants sugar lumps in their velvety cream!)
• 2 tbsp lemon zest (about 2 medium lemons’ worth – and please use a microplane for the finest zest!)
• 3 tbsp lemon juice (freshly squeezed – please don’t use the bottled stuff, it makes all the difference)
• 1 tsp vanilla extract (the real stuff, not imitation – it’s worth the splurge)
• Yellow food coloring (optional, but 1-2 drops gives that beautiful sunshine color)

See? Nothing fancy – just quality ingredients treated right. Now let’s turn these into something magical!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this beauty! Just grab these basic kitchen tools (I bet you already have most of them):

• 20cm (8-inch) springform pan – The removable sides make serving a breeze
• Parchment paper – For easy release (trust me, you’ll thank me later)
• Mixing bowls – One large and one medium should do the trick
• Hand mixer or stand mixer – For whipping that cream to perfection
• Spatula – My trusty silicone one never fails me
• Zester or microplane – For getting that perfect lemon zest
• Juicer – Or just strong hands and a fork if you’re feeling rustic!

That’s it! Now let’s get to the fun part – making magic happen.

How to Make No Bake Velvet Lemon Cream Roll Cake

Alright, let’s dive into the magic! This no-bake velvet lemon cream roll cake comes together in just a few simple steps – and I’ll walk you through each one with all my little tricks I’ve learned along the way. Get ready for your kitchen to smell like sunshine!

Step 1: Prepare the Biscuit Base

First things first – let’s create that delicious crunchy foundation. In your mixing bowl, combine your crushed digestive biscuits with the melted butter. You’ll know it’s perfect when the mixture holds together if you squeeze it in your hand (but isn’t soggy!). Line your springform pan with parchment paper – this is non-negotiable for easy removal later!

Pour the buttery biscuit crumbs into your prepared pan and press down firmly with the back of a spoon or your fingers. You want an even layer across the bottom and just slightly up the sides. Pop this in the fridge for 15 minutes to set while you work on the filling. Trust me, this chilling step makes all the difference!

Step 2: Make the Lemon Cream Filling

Now for the star of the show – that dreamy velvet filling! In your largest mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth (no lumps!). This usually takes me about 2 minutes with my hand mixer.

In another bowl, whip your cold heavy cream to stiff peaks – you’ll know it’s ready when you can turn the bowl upside down without it sliding out (kids love this test!). Gently fold the whipped cream into the cream cheese mixture using big, sweeping motions with your spatula. Don’t overmix – we want to keep all that lovely airiness!

Step 3: Add Lemon Flavor

Time for sunshine in a bowl! Add your freshly grated lemon zest (smell that bright aroma?) and lemon juice to the cream mixture. If you’re using food coloring, now’s the time to add just 1-2 drops – you can always add more if you want a deeper yellow.

Fold everything together gently until fully combined. Taste test time! The flavor should be bright but balanced – if you want more zing, add another teaspoon of lemon juice. Remember the flavor will develop more as it chills.

Step 4: Assemble and Chill

Take your chilled biscuit base from the fridge and pour in the lemon cream filling. Use your spatula to smooth the top beautifully – I like to make little swirls for a pretty finish. Now comes the hardest part: waiting!

Cover your cake with plastic wrap and refrigerate for at least 4 hours, but overnight is ideal. This gives the flavors time to mingle and the texture time to set perfectly. Resist the urge to peek – good things come to those who wait!

Tips for the Perfect No Bake Velvet Lemon Cream Roll Cake

After making this cake more times than I can count (my neighbors might be sick of it by now!), I’ve picked up some foolproof tricks to take yours from good to absolutely showstopping. Here are my golden rules:

Fresh lemons are non-negotiable

That bottled lemon juice lurking in your fridge? Leave it there! Freshly squeezed lemon juice makes all the difference – it’s brighter, more fragrant, and just tastes…well, real. While you’re at it, zest your lemons before juicing (so much easier!) and use a microplane for the finest zest that melts right into the cream.

The freezer is your secret weapon

If you’re short on time or prefer a firmer texture (perfect for slicing clean wedges!), pop your assembled cake in the freezer for about an hour before serving. Just don’t leave it too long – we’re going for “perfectly sliceable” not “ice cream cake” territory!

Garnish like a pro

A sprinkle of zest looks lovely, but my favorite trick? Candied lemon slices! They’re easier than you think – just simmer thin lemon slices in sugar syrup for 15 minutes, then dry on parchment. They add gorgeous shine and an extra pop of lemon flavor. For quick elegance, edible flowers or fresh berries work wonders too!

One last bonus tip from my many “oops” moments: if your cream filling seems too soft after mixing, don’t panic! Just chill the whole bowl for 20 minutes before assembling – it’ll firm up beautifully.

Serving Suggestions

This lemony beauty shines brightest when served chilled with a dusting of powdered sugar or extra zest. For a fancy brunch, pair slices with fresh berries and mint leaves. My favorite? Earl Grey tea – its bergamot notes dance perfectly with the lemon. Want decadence? Add a dollop of whipped cream!

Storage and Reheating Instructions

Now, I know this cake disappears fast in my house (usually within 24 hours!), but if by some miracle you have leftovers, here’s how to keep them tasting fresh. First rule – always store it in the fridge covered with plastic wrap or in an airtight container. The filling stays perfect for about 3 days this way, though the biscuit base might get slightly softer over time (still delicious though!).

Want to make it ahead for a special occasion? You can actually freeze the whole cake (or individual slices) for up to a month! Just wrap it tightly in plastic wrap, then foil to prevent freezer burn. When you’re ready to serve, thaw it overnight in the fridge – no reheating needed because the magic of this dessert is in its cool, creamy texture.

One warning from experience – don’t leave it out at room temperature for more than an hour or so, especially on hot days. That gorgeous whipped cream filling can get a bit weepy in the heat. But let’s be real – it probably won’t last that long anyway!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates because we all use slightly different brands and ingredients! Based on my standard grocery store finds, here’s the breakdown per generous slice (about 1/8th of the cake):

Calories: Around 320
Fat: 22g (13g saturated, 7g unsaturated)
Carbohydrates: 28g
Sugar: 18g
Protein: 4g
Sodium: 180mg
Cholesterol: 65mg

A little nutrition pro tip from my kitchen experiments: Using reduced-fat cream cheese will knock off about 30 calories per slice, but I find the texture isn’t quite as luxuriously velvety. And if you’re watching sugar, you can reduce the powdered sugar by a tablespoon or two – just taste as you go!

Remember, this is meant to be an indulgent treat – that creamy lemon goodness is worth every bite! As my grandma always said, “A little of what you fancy does you good.”

Frequently Asked Questions

I’ve gotten so many great questions about this no-bake velvet lemon cream roll cake over the years – here are the most common ones with all my tested answers:

Can I use lime instead of lemon?
Absolutely! Lime makes a gorgeous tropical twist – just swap equal amounts of lime zest and juice for the lemon. The color will be more pale unless you add a drop of green food coloring. Personally, I love doing half lemon, half lime for a really complex citrus flavor that still keeps that sunny personality.

How long does it keep?
In the fridge, your cake will stay delicious for about 3 days (if it lasts that long!). The biscuit base softens slightly over time but still tastes amazing. For longer storage, freeze it whole or in slices for up to a month – just thaw overnight in the fridge before serving. Pro tip: Write the date on freezer bags so you don’t forget how long it’s been in there!

Can I skip the food coloring?
Of course! The natural color will be a soft cream with speckles of lemon zest – still beautiful! I sometimes use just the tiniest pinch of turmeric (like 1/8 teaspoon) for natural yellow color without affecting flavor. But honestly, the taste is what matters most, and that bright lemon flavor shines through regardless of color.

Have your own question or a brilliant variation you’ve tried? Rate this recipe or share your twist in the comments – I’m always looking for new inspiration for my next no-bake creation!

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