Ingredients

For the Sponge Cake:

• 4 large eggs, at room temperature

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest (about 1 large lemon)

• 1 tablespoon fresh lemon juice

• ¾ cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• Powdered sugar (for dusting)

For the Lemon Cream Filling:

• 1 cup heavy whipping cream, chilled

• ¼ cup powdered sugar

• 3 tablespoons lemon curd (store-bought or homemade)

• 1 teaspoon lemon zest

For the Glaze:

• 1 cup powdered sugar

• 2-3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest (optional, for garnish)

Directions

1. Prepare the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large mixing bowl, beat the eggs and granulated sugar on high speed for 5-7 minutes until the mixture is pale, thick, and tripled in volume.

3. Add the vanilla extract, lemon zest, and lemon juice. Mix gently to combine.

4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

5. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.

2. Roll the Cake:

1. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.

2. Starting from the shorter end, gently roll the cake and towel together into a log. Let it cool completely on a wire rack.

3. Prepare the Lemon Cream Filling:

1. In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

2. Gently fold in the lemon curd and lemon zest until well combined.

4. Assemble the Cake:

1. Unroll the cooled cake and spread the lemon cream filling evenly over the surface, leaving a small border around the edges.

2. Carefully re-roll the cake without the towel, wrapping it tightly in plastic wrap. Refrigerate for at least 1 hour to set.

5. Prepare the Glaze:

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.

2. Drizzle the glaze over the chilled cake and sprinkle with additional lemon zest for garnish.

6. Serve:

1. Slice the cake and serve chilled. Enjoy the perfect balance of tangy lemon and sweet cream!