Cake Roll:

Preheat Oven:

Preheat your oven to 350°F (180°C).

Prepare Pan:

Lightly grease a jelly roll pan (15 1/2″ x 10 1/2″ x 1″). Line the pan with parchment paper, then grease and lightly flour the paper and inside edges of the pan.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, salt, baking powder, and lemon zest. Set aside.

Cream Butter and Sugar:

In the bowl of a stand mixer, add the butter and sugar. Beat on medium speed for about one minute until the mixture is light and creamy.

Add Wet Ingredients:

Add the eggs, vanilla, lemon oil, and lemon juice. Mix on medium speed for about two minutes until the mixture is very creamy and lemony.

Combine Dry and Wet Ingredients:

Add the dry ingredients to the wet mixture and mix for about 30 seconds, just long enough to incorporate the flour. Do not overmix.

Bake:

Pour the batter into the prepared jelly roll pan. Bake for approximately 15-18 minutes until the cake is spongy on top and a toothpick inserted into the center comes out clean.

Invert Cake:

Run a knife around the edges of the cake roll. Invert the cake onto a clean, fuzz-free towel that has been generously sprinkled with powdered sugar. Peel off the parchment paper.

Roll Cake:

Using a sharp knife, trim off the hard edges of the cake on all sides. Lightly sprinkle the surface of the cake with more powdered sugar. Starting at a short end, roll the cake up, towel and all, into a roll, rolling as tightly as possible. Set the roll aside to cool while making the filling.

Filling: