Whip Cream:
In the bowl of a stand mixer, whip the heavy cream on high speed until stiff peaks form. Transfer to a separate bowl and place in the refrigerator while preparing the remaining filling ingredients.
Mix Filling:
Add the cream cheese to the same stand mixer bowl. Beat on medium speed until light and creamy, ensuring the cream cheese is free of all lumps. Add the powdered sugar, lemon zest, fresh lemon juice, and lemon oil. Mix on medium speed until well combined.
Fold in Whipped Cream:
Using a spatula, gently fold in the whipped cream.
Spread Filling:
Gently unroll the cake roll. Spread the filling over the surface of the cake roll, stopping about 1/2β³ from the edges of the cake.
Roll Cake:
Starting with the short end, gently roll the cake with filling from the towel and into a roll. Sprinkle the roll with powdered sugar.
Chill:
Cover the roll with plastic wrap and refrigerate long enough to chill the filling. Slice and serve.
Store Leftovers:
Refrigerate any leftovers.
Enjoy this delightful and elegant Lemon Cake Roll, perfect for any occasion!