Preheat the oven to 180°C (350°F).

Line a 10×15-inch baking sheet with parchment paper.

In a bowl, whisk eggs and sugar until pale and fluffy.

Gently fold in flour, baking powder, salt, lemon zest, and lemon juice until smooth.

Bake the Cake:

Pour batter into the prepared pan and spread evenly.

Bake for 10–12 minutes, or until the cake springs back when lightly touched.

Remove from oven and let cool for 5 minutes.

Roll the Cake:

Place a clean kitchen towel on a flat surface and dust with powdered sugar.

Turn the cake onto the towel and peel off the parchment paper.

Roll the cake gently with the towel from one short end to the other and let cool completely.

Prepare the Lemon Cream Filling:

Whip heavy cream with powdered sugar and vanilla until soft peaks form.

Fold in lemon juice and zest carefully.

Assemble the Roll Cake:

Unroll the cooled cake and spread the lemon cream evenly over the surface.

Roll the cake back up gently without the towel.

Chill for at least 1 hour before slicing.

Serve:

Dust with powdered sugar and garnish with lemon zest curls before serving.

Serving and Storage Tips