Lemon Creme Cake Roll on a serving platter with several slices on a plate. There are lemon slices in a bowl and lemon halves placed around the plates.
Lemon Creme Cake Roll in clamshell with label.

Lemon Crème

with lemon flavored créme filling

A light and refreshing lemon cake complimented with a sweet and fluffy lemon crème filling. The Dutch Apron Bakery Lemon Crème Cake Roll is an indulgent treat sure to tickle your taste buds!

Available in 15.5 oz.

Dutch Apron Bakery’s Lemon Crème Cake Roll is easy to find and even easier to share – simply set out, slice, and serve.

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Nutritional Information

Lemon Creme Cake Roll Nutrition Facts Panel

ingredients

Sugar, Water, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid), Eggs, Hydrogenated Palm Kernel Oil, Soybean Oil, Corn Syrup, Contains less than 2% of Egg Whites, Dextrose, Food Starch-Modified, Palm Oil, Calcium Carbonate, Hydrogenated Cottonseed Oil, Natural Flavor, Spirulina Extract (Color), Salt, Xanthan Gum, Polysorbate 60, Polyglycerol Esters of Fatty Acids, Mono and Diglycerides, Sodium Alginate, Hydroxypropyl Methylcellulose, Sodium Aluminum Phosphate, Sodium Caseinate (From Milk), Soy Lecithin, Soy Protein Concentrate, Baking Soda, Lemon, Beta Carotene (Color).

Contains egg, milk, soy, wheat.

Contains a bioengineered food ingredient.

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.