Luscious Lemon Cream Roll Cake with Lemon Glaze

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract, lemon zest, and lemon juice, and mix well.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, stirring until just combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool for a few minutes. Place a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Flip the cake onto the towel and carefully peel off the parchment paper.
Starting at one short edge, gently roll the cake with the towel inside it. Let the cake cool completely in this rolled-up position.
Step 2: Make the Lemon Cream Filling

While the cake is cooling, beat the softened cream cheese, heavy cream, powdered sugar, lemon juice, vanilla extract, and lemon zest together until smooth and fluffy.
Once the cake has cooled, carefully unroll it and spread the lemon cream filling evenly over the surface, leaving a small border around the edges.
Roll the cake back up without the towel, ensuring the cream stays inside. Place the rolled cake seam-side down on a serving platter.
Step 3: Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the glaze over the top of the rolled cake, allowing it to drip down the sides.
Step 4: Serve and Enjoy

Slice the cake into generous portions and serve. Enjoy the refreshing, creamy, and tangy flavors in every bite!
Serving and Storage Tips