Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add the vanilla extract and lemon zest, and continue mixing.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until fully combined.
Stir in the melted butter and lemon juice, mixing until smooth.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake is golden and springs back when touched.
Once baked, remove the cake from the oven and allow it to cool for 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from one short end. Let it cool completely in this rolled position to help it maintain its shape.
Make the Lemon Cream Filling:
In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon juice, and vanilla extract, and continue beating until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until fully combined. If desired, add extra lemon zest for a more intense lemon flavor.
Assemble the Swiss Roll:
Once the cake has completely cooled, carefully unroll it from the towel. Spread the lemon cream filling evenly over the surface, leaving a small border around the edges.
Carefully roll the cake back up, this time without the towel, to form a log.
Place the Swiss roll on a serving platter, seam side down.
Garnish and Serve:
Dust the top of the Swiss roll with powdered sugar and garnish with fresh lemon slices or additional lemon zest for a bright, citrusy finish.
Chill in the refrigerator for at least 1 hour before slicing and serving to allow the flavors to meld.
Serving and Storage Tips:
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