𝑽𝒆𝒍𝒗𝒆𝒕 𝑳𝒆𝒎𝒐𝒏 𝑪𝒓𝒆𝒂𝒎 𝑹𝒐𝒍𝒍 𝑪𝒂𝒌𝒆

Instructions:
1. Preheat oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in vanilla extract.
3. In a separate bowl, sift together flour and baking powder. Gently fold the dry ingredients into the egg mixture.
4. Add lemon zest and lemon juice, folding until just combined.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
8. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
9. Roll the cake and towel together from the short end. Let it cool completely.