1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar until light and fluffy. Add vanilla extract.
3. Sift flour, baking powder, and salt together, then gently fold into the egg mixture.
4. Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
5. Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper.
6. Roll the cake and towel together from the short end. Let cool completely on a wire rack.
7. Whip the heavy cream until stiff peaks form. Fold in lemon curd and lemon zest.
8. Unroll the cooled cake, spread the lemon cream evenly, then re-roll without the towel. Chill for at least 1 hour before serving.