Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper lightly.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 3-5 minutes.
Stir in the lemon juice, lemon zest, melted butter, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting from one end, roll the cake up with the towel inside, creating a tight roll. Allow it to cool completely in the towel.
Meanwhile, prepare the filling by whipping the heavy cream, powdered sugar, vanilla extract, and lemon juice together until stiff peaks form.
Once the cake has cooled, unroll it carefully and spread the lemon cream filling evenly over the surface.
Roll the cake back up without the towel, and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour before slicing.