• Preheat your oven to 350 degrees Fahrenheit
• Line your jelly roll pan with parchment paper; try to cover the entire surface with parchment paper. Do not grease pan or parchment paper. Set aside.
• Add your eggs to the bowl of your stand mixer and using the whisk attachement, whisk the eggs at high speed for 1 minute.
• With the mixer speed set to medium, slowly start to pour in the sugar. Next add the lemon zest.
• Whisk at high speed for 8 minutes. The time is important as you want your ingredients to be fluffy and almost tripled in volume.
• In a bowl mix together the flour, salt and baking powder.
• Sift the flour into your beaten egg and sugar mixture in three portions (that is, a third at a time). After each addition, use a rubber spatula to fold in the flour.
• Use your rubber spatula to fold in the flour until you do not see any streaks of flour left; this can be tricky and may take a while. Move your spatula in many different directions to ensure that you are covering all of the areas.
• Once all of the flour has been incorporated, transfer your batter to the parchment lined baking sheet. Use an off-set spatula to spread it evenly around and ensure that your entire jelly roll pan is covered with batter.
• Bake in the middle rack of your oven for 10-13 minutes until golden brown on top.
• Once your cake is baked, remove it from the oven and immediately use a knife to separate the cake from the edges of the pan.
• Lay your clean kitchen towel on your table or countertop. Flip your cake pan over onto the towel and lift away your pan carefully.
• Carefully peel back the parchment paper and discard.
• Using your kitchen towel, wrap your cake into a roll. Set aside to cool completely. This will take between 30 - 60 minutes. While your cake is cooling, prepare the filling and the syrup.

For the syrup

• Combine the water, sugar and lemon juice into a small pot. Bring to a boil and stir until the sugar dissolves. Remove from heat and allow to cool.

For the filling

• In the bowl of your stand mixer, beat the marscapone cheese with the paddle attachment for about 1 minute, until light and fluffy. Fold in the raspberries either using the paddle attachment of the mixer, or a rubber spatula.

  Set the raspberry jam aside, separately.

To assemble the jelly roll cake

• Once your cake is cooled, carefully unroll it. You can leave it on the kitchen towel.
• Brush or pour the syrup over the entire surface of the cake.
• Dollop the marscapone and raspberry mixture across the surface of the cake and use an off-set spatula to spread it evenly across the entire surface.
• Next dollop the raspberry jam on top of the marscapone mixture and spread that evenly across the cake as well.
• Using your towel as a support, begin to roll your cake carefully.
• Carefully transfer your jelly roll cake onto a serving platter with the "seam" of your cake on the bottom.
• If desired, cut off the ends of the jelly roll cake in order to end up with 2 clean sides.
• Dust with icing sugar and place some fresh raspberries on your cake platter if desired.
• Enjoy!