1/2 cup lemon juice
Zest of 1 lemon
1/2 cup heavy cream
1/2 cup powdered sugar, plus extra for dusting
1 teaspoon lemon extract
Directions:
Preheat your oven to 350Β°F (175Β°C). Line a jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the eggs until thick and lemon-colored. Gradually add the granulated sugar, beating until the mixture is light and fluffy.
Stir in the vanilla extract.
Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow it to cool completely.
In a separate bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract until stiff peaks form.
Once the cake is cooled, unroll it and spread the lemon cream evenly over the surface.
Roll the cake back up (without the towel) and place it on a serving platter. Dust the top with additional powdered sugar.
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