Preparation

• Preheat your oven to 350°F and prepare a 9-inch round cake pan by greasing it with butter and dusting with flour to prevent sticking.
• In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the milk, lemon zest, and lemon juice.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before removing from the pan.
• In a medium bowl, beat the cream cheese until smooth. Add the confectioners' sugar, lemon juice, and vanilla extract, beating until the filling is creamy and well blended.
• While the cake is still warm, roll it up in a clean kitchen towel dusted with confectioners' sugar. Allow the cake to cool completely in this rolled position.
• Unroll the cooled cake and spread the creamy filling evenly over the surface. Gently roll the cake back up, ensuring the filling is evenly distributed.
• Slice the Lemon Roll Loaf Cake into 8 slices and serve as a delightful dessert. Enjoy the creamy filling and citrus taste.
• Store any leftover cake in an airtight container in the refrigerator for up to 3 days. This will keep the filling fresh and the cake moist.