Description
A no-bake velvet lemon cream roll cake that’s light, refreshing, and easy to make. Perfect for summer gatherings or a sweet treat.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 250g cream cheese, softened
- 200ml heavy cream
- 1/2 cup powdered sugar
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- Yellow food coloring (optional)
Instructions
- Mix crushed biscuits with melted butter and press into a lined cake tin. Chill for 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream to stiff peaks and fold into the cream cheese mixture.
- Add lemon zest, lemon juice, and food coloring if using. Mix well.
- Spread the filling over the biscuit base and smooth the top.
- Chill for at least 4 hours or overnight before serving.
Notes
- Use fresh lemon juice for the best flavor.
- For a firmer texture, freeze for 1 hour before serving.
- Garnish with lemon slices or extra zest.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: International