Double Lemon Roll Cake

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### Instructions

1. **Prepare the sponge cake**:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. **Beat the eggs and sugar**:
In a large bowl, beat eggs and sugar until thick and pale (about 5 minutes). Add lemon zest, lemon juice, and vanilla extract. Mix gently.

3. **Fold in dry ingredients**:
Sift together flour, baking powder, and salt. Gently fold into the egg mixture just until combined.

4. **Bake**:
Pour batter into the prepared pan and smooth the top. Bake for 10–12 minutes, or until the cake springs back when touched.

5. **Roll the cake**:
Dust a clean kitchen towel with powdered sugar. While the cake is still warm, invert it onto the towel. Peel off the parchment paper, and gently roll the cake up with the towel. Let it cool completely.

6. **Make the lemon filling**:
Beat cream cheese until smooth. Add lemon curd, powdered sugar, and lemon zest. In a separate bowl, whip the cream to stiff peaks. Fold whipped cream into the lemon mixture until smooth.

7. **Assemble the roll**:
Carefully unroll the cooled cake. Spread the lemon filling evenly across the surface. Re-roll (without the towel) and place seam-side down on a serving plate.

8. **Chill and serve**:
Refrigerate for at least 1 hour before slicing. Dust with powdered sugar or garnish with lemon slices and mint if desired.

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### Pro Tips

– **Use fresh lemons** for the best flavor—zest and juice go a long way.
– **Don’t skip the towel roll step**—it prevents the cake from cracking later.
– **Make ahead**: This cake is even better the next day after the flavors meld.

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### Final Thoughts

This **Double Lemon Roll Cake** is the perfect showcase of how elegant and easy citrus desserts can be. Light, luscious, and loaded with lemon, it’s the kind of recipe that feels like sunshine in every bite. Serve it chilled on a warm day or make it the centerpiece of your next celebration—it’s guaranteed to steal the spotlight.

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Would you like a variation with berries or a dairy-free version of the lemon filling?