Make the Sponge Cake:

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 3–4 minutes until pale and fluffy.
3. Mix in the vanilla extract and lemon zest.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gently fold the dry ingredients into the egg mixture, alternating with the milk, until just combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
8. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
9. Once baked, immediately turn the cake out onto the towel, peel off the parchment paper, and carefully roll it up from the short end. Let it cool completely.

Prepare the Lemon Cream Filling:

1. In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
2. Add the heavy cream, lemon juice, lemon zest, and vanilla extract. Beat until thick and creamy.

Assemble the Cake:

1. Gently unroll the cooled cake and spread the lemon cream filling evenly over the surface.
2. Carefully roll the cake back up and place it seam-side down on a serving platter. Refrigerate for at least 30 minutes to set.

Make the Lemon Glaze:

1. In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk (if needed) until smooth.
2. Drizzle the glaze over the chilled roll cake before serving.