Instructions:

1. Preheat the oven to 350°F (175°C) and line a jelly pan with parchment paper.

2. In a large bowl, beat eggs and sugar until light and fluffy. Shake off the vanilla extract.

3. In a separate bowl, sift together flour, baking powder and salt. Gently fold in the egg mixture.

4. Add lemon zest and lemon juice mix until well combined

5. Pour the batter into the prepared pan and spread evenly.

6. Bake for 12-15 minutes or until cake returns when lightly touched.

7. While the cake is still hot, roll it carefully with parchment paper and let it cool completely.

8. Roll the cake and spread raspberry jam evenly over the surface.

9. Roll up the cake without parchment paper.

10. Dusted with powdered sugar before serving.

11. Slice and enjoy this delicious raspberry velvet lemon roll cake!