Preheat the oven to 375*. Line a 10x15x1 jelly roll pan with parchment paper. (You can very lightly spray the parchment paper with nonstick cooking spray)

Add the flour, baking powder and salt to a small (3-4 cups) mixing bowl. Whisk to combine.

Add the sugar and fresh lemon zest to a small (3-4 cups) bowl. Stir to completely coat the lemon zest in the sugar. (This will encourage the lemon to release the natural oils and flavor in the zest)

Using a stand mixer fitted with a whisk attachment, or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture. (The eggs should triple in size)

Lower the mixer speed to low. Add the sugar and lemon zest, fresh lemon juice, vegetable oil, lemon extract and the 1 drop of yellow gel food coloring . Increase the mixer speed to medium and continue mixing until well incorporated. (About 1 - 1 ½ minutes)

Use a silicone or rubber spatula to gently fold the flour mixture into the wet ingredients. (You are wanting to keep the mixture light and not deflate the cake batter when adding the flour)

Evenly pour and spread the cake batter into the prepared pan. Bake for 10 to 12 minutes. (Keep a very close eye on the cake as it bakes, if it is over baked, it will crack and not be the springy texture you are looking for. The cake should spring back when lightly touched)

While the cake is baking, dust the top of a tea towel with the ¼ cup of powdered sugar.

Remove the cake from the oven. Using a sharp knife, carefully run the tip along the sides not covered by parchment paper.

Immediately place the powdered tea towel powdered side down on top of the cake.

Lay the cutting board, or the baking sheet on top of the tea towel. The cake pan will still be hot, so you will need to be very careful to protect your hands. Quickly flip the cake over so that the cake is lying on top of the dusted towel.

Carefully and slowly, peel the parchment paper off the cake.

Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to completely cool. (This will take about an hour or so)

Using a medium-sized mixing bowl and a handheld mixer set on medium-high, beat the cream cheese for 1 - 1 ½ minutes or until smooth.

Add the powdered sugar ½ cup at a time, mixing well after each addition. Mix just until well incorporated.

Add the fresh lemon zest and mix just until well combined.

Fold in the whipped topping. Set it aside.

Once the cake completely cools, slowly unroll the cake. If there are a few small cracks, it will be okay.

Using a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.

Slowly, with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake roll in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 1 hour or overnight. When you are ready to serve, carefully remove the plastic wrap encasing the cake roll.

Dust the top of the cake with powdered sugar. Using a sharp kitchen knife, carefully cut ½ inch slices of cake. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the roll cake for up to 3 months. Wrap the uncut lemon Swiss roll in 2 layers of plastic wrap and then a single layer of heavy-duty aluminum foil. Allow the cake to thaw in the refrigerator for 1 hour, then on the counter for 30 minutes. Dust the top with powdered sugar, slice, and serve.