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, granulated sugar, and vanilla until thick and pale, about 5 minutes.
3. Sift flour, baking powder, and salt over the egg mixture. Gently fold until just combined.
4. Spread batter evenly into prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
5. Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
6. Roll cake and towel together from the short end. Cool completely on a wire rack.
7. In a medium bowl, whip cream, powdered sugar, lemon zest, and lemon juice until stiff peaks form.
8. Unroll cake and spread lemon cream evenly over the surface. Roll cake back up without the towel.
9. Chill for at least 1 hour before serving. Dust with additional powdered sugar if desired.