1. Preheat and Prep the Pan

• Heat your oven to 350 °F (175 °C).
• Line a 15×10-inch jelly roll pan with parchment, leaving an overhang on the long sides—this makes removal foolproof.

2. Create a Billowy Egg Foam

• In a clean mixing bowl, beat the 4 eggs on high speed for 5 minutes, until pale yellow and thick enough to leave a ribbon trail.
• Slowly stream in the granulated sugar, then beat for 2 more minutes until silky and stable.

3. Fold in the Dry Mix

• Sift together flour, baking powder, and salt.
• Sprinkle the dry mix over the egg foam and fold gently with a rubber spatula—cut through the center, lift, and turn until just combined.
• Add the lemon zest at the end, folding until no streaks of flour remain.

4. Bake to a Perfect Golden Brown

• Spread batter evenly in the pan, smoothing the surface.
• Bake 12–15 minutes: the cake should spring back lightly when touched and show no wet batter spots.

5. Roll While Warm

• As soon as it’s out of the oven, invert the cake onto a tea towel dusted heavily with powdered sugar.
• Peel off parchment, then roll the cake and towel together from the short side. This “warm roll” technique prevents cracks.
• Place the rolled cake, seam-side down, on a rack to cool fully.

6. Whip the Lemon Cream Filling

• Chill a mixing bowl and whisk attachment for 10 minutes in the fridge.
• Whip the heavy cream to soft peaks, then add powdered sugar, lemon juice, and zest. Continue to medium peaks—stiff enough to hold but still smooth.

7. Assemble the Roll

• Unroll the cooled sponge carefully and remove the towel.
• Spread the lemon cream filling evenly, leaving a ½-inch clear edge to avoid overflow.
• Reroll tightly without the towel, ensuring a neat spiral.
• Transfer to a serving platter, seam-side down.

8. Glaze and Garnish

• In a small bowl, whisk powdered sugar with lemon juice until silky—adjust with more juice to thin or more sugar to thicken.
• Drizzle the glaze in even strokes over the roll, letting it drip artfully.
• Finish with a sprinkle of fresh lemon zest for a spark of color.

9. Chill Before Cutting

• Refrigerate the cake for at least 2 hours to set the filling and glaze.
• Slice with a sharp, warm knife in one smooth motion, wiping the blade between cuts for clean edges.