Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, beat egg yolks with half the sugar until pale and thick.

In another bowl, whisk egg whites until soft peaks form. Gradually add remaining sugar, whisking until stiff peaks form.

Gently fold the egg whites into the yolk mixture.

Sift flour, baking powder, and salt over the egg mixture. Fold in gently.

Add milk, vanilla, and lemon zest. Mix until just combined.

Spread the batter evenly on the prepared baking sheet.

Bake for 12-15 minutes, until the cake springs back when touched.

While warm, roll the cake with the parchment paper into a log. Let it cool completely.

In a bowl, beat cream cheese until smooth.

Add powdered sugar, lemon juice, and zest. Mix until combined.

In another bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture until smooth.

Unroll the cooled cake carefully. Spread the lemon cream filling evenly over the cake.

Reroll the cake gently without the parchment paper. Chill for at least 1 hour to set.

Before serving, top with whipped cream, lemon zest, and lemon slices.