Get Started:

1. Preheat oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan and line with parchment paper, leaving an overhang on the sides for easy removal.

Make the Lemon Sponge Cake:
2. In a large bowl, using an electric mixer, beat eggs and granulated sugar on high speed for 5-7 minutes, or until pale, thick, and doubled in volume.
3. Beat in lemon extract and lemon zest until just combined.
4. In a separate bowl, whisk together flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.

6. Gently fold in the melted and cooled butter until just incorporated and the batter is smooth.
7. Pour batter into the prepared jelly roll pan and spread evenly to the edges.
8. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when lightly touched in the center.

Roll the Cake:
9. While the cake is baking, generously dust a clean kitchen towel with powdered sugar.
10. As soon as the cake is out of the oven, immediately invert it onto the prepared towel.
11. Carefully peel off the parchment paper.

12. Starting from a short end, roll the cake up tightly with the towel, jelly-roll style.
13. Place the rolled cake on a wire rack and let it cool completely at room temperature (about 1-2 hours).

Make the Raspberry Cream Cheese Filling:
14. While the cake is cooling, prepare the filling. In a large bowl, using an electric mixer, beat softened cream cheese and butter until smooth and creamy.
15. Gradually add powdered sugar, beating on low speed until incorporated, then increase speed to medium and beat until light and fluffy.
16. Beat in raspberry jam, vanilla extract, and salt until well combined and smooth.

Assemble the Cake Roll:
17. Once the cake is completely cooled, gently unroll it.
18. Evenly spread the raspberry cream cheese filling over the cake, leaving about 1 inch border along one short edge for the final roll.

19. Carefully re-roll the cake, starting from the filled edge and removing the towel as you roll. Roll it snugly but not too tightly.
20. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the filling to set and the cake to firm up.

Decorate and Serve:
21. Before serving, remove the cake roll from the refrigerator and unwrap it.
22. Trim the ends of the cake roll for a neater appearance, if desired.
23. Dust the cake roll with powdered sugar or decorate as desired with fresh raspberries, lemon slices, or pastel sprinkles.
24. Slice and serve chilled.