1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in vanilla extract.
3. Sift flour, baking powder, and salt into the egg mixture. Gently fold until just combined.
4. Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
5. While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Roll the cake with the towel from the short end and let cool completely.
6. In a chilled bowl, whip the heavy cream, powdered sugar, lemon zest, and lemon juice until stiff peaks form.
7. Unroll the cooled cake, spread the lemon cream evenly, then re-roll without the towel. Chill for at least 1 hour before serving.