🍋💛 **Lemon Cream Swiss Roll** 💛🍋

3. Add the vanilla extract.
4. Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture until just combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is baking, place a clean kitchen towel over it and sprinkle with powdered sugar.
8. Once the cake is done, immediately invert it onto the sugared towel. Carefully peel away the parchment paper and wrap the cake in the towel, starting at the short end. Allow to cool completely.
9. In a separate bowl, beat the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract until stiff peaks form.
10. Once the cake has cooled, unroll it and spread the lemon icing evenly over the top.
11. Invert the cake again (without the towel) and place on a serving plate. Sprinkle the top with additional powdered sugar.
12. Slice and serve, enjoying the refreshing flavor of lemon in every bite.