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Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the paper to prevent sticking.
Beat eggs and sugar together until light and fluffy, about 5–7 minutes. Add lemon juice, zest, and vanilla extract.
Gently fold in the sifted flour, baking powder, and salt, mixing only until everything is just combined.
Pour the batter into the prepared pan, spread it evenly, and bake for 10 to 12 minutes, or until the top is golden and springs back when touched.
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up inside the towel. Let cool completely.
Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon zest. Fold in whipped cream.
Unroll the cooled cake, spread filling evenly, and roll it back up. Refrigerate the cake for at least 30 minutes to set.
Dust with powdered sugar before slicing.