Velvet Lemon Cream Roll Cake: A Refreshing Twist on a Classic Dessert

Preheat your oven to 350°F (175°C).
Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the edges.
Prepare the Cake Batter:

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the eggs and sugar until light and fluffy, about 3-4 minutes. Add the melted butter, vanilla extract, lemon zest, and lemon juice, mixing until fully incorporated.
Gradually fold in the dry ingredients until smooth.
Bake the Cake:

Pour the batter into the prepared pan, spreading it evenly.
Bake for 10-12 minutes, or until the cake is lightly golden and springs back when gently pressed.
Cool the Cake:

While the cake is baking, place a clean kitchen towel on a flat surface and sprinkle it lightly with powdered sugar.
Once the cake is done, remove it from the oven and immediately turn it out onto the prepared towel. Gently peel off the parchment paper.
Starting from one end, carefully roll the cake up with the towel inside. Allow it to cool completely, about 30 minutes.
Make the Lemon Cream Filling:

In a medium bowl, beat together the softened cream cheese, powdered sugar, heavy cream, lemon juice, lemon zest, and vanilla extract until smooth and creamy. Adjust the sweetness to taste by adding more powdered sugar, if desired.
Assemble the Roll Cake:

Once the cake has cooled, unroll it gently and spread the lemon cream filling evenly over the surface, leaving about 1 inch of space at the edges.
Carefully roll the cake back up, using the towel to help guide it. Once rolled, place the cake seam-side down on a serving platter.
Serve:

Refrigerate the rolled cake for at least 1 hour before serving to allow the filling to set.
Dust with powdered sugar or garnish with extra lemon zest if desired, and slice into individual portions.
Serving and Storage Tips: