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

Beat the eggs on high speed for about 5 minutes until thick, pale, and tripled in volume. Gradually add the sugar, continuing to beat until fluffy.

In a separate bowl, whisk together the flour, salt, and baking powder.

Gently fold the dry ingredients into the egg mixture using a spatula. Fold in lemon juice, melted butter, and vanilla extract, mixing carefully to keep the batter light.

Pour the batter evenly into the prepared pan. Bake for 12–15 minutes until lightly golden and springy to the touch.

Place a clean kitchen towel on the counter and dust it with powdered sugar. Turn the warm cake onto the towel, peel off parchment paper, then roll the cake gently with the towel inside. Let cool completely.

Mix powdered sugar and lemon juice until smooth and pourable to make the lemon glaze.

Carefully unroll the cooled cake and spread lemon curd or lemon mascarpone cream evenly over the surface. Roll the cake back up without the towel and place seam-side down on a plate.

Drizzle the lemon glaze over the cake, then sprinkle with lemon zest and a light dusting of powdered sugar.