Preheat oven to 350F. Line a half sheet pan with high sides with parchment paper and spray with cooking spray. Set aside.

In a large bowl or stand mixer, crack in eggs and stir with the whisk attachment until frothy. With the mixer on, slowly spoon in sugar until incorporated. Whisk 10 minutes or until pale yellow and thick. Sift flour over egg and sugar mixture, add zest and lemon extract on top of the flour and carefully fold in to create an even batter with a rubber scraper.

Carefully pour into prepared pan, spread evenly. Bake 15-18 minutes or until the top is golden brown and the cake springs back when touched gently. Cool cake 3 minutes or so before rolling: dust a clean kitchen towel generously with powdered sugar. Flip cake onto kitchen towel, peel back parchment paper and roll, folding the kitchen towel in with the roll. Let cake cool completely.

Filling Mix cream cheese with lemon zest, powdered sugar, lemon extract and vanilla. It should be very thick. Stir in pistachios. Unroll cake and spread the filling evenly over cake. Roll back up, wrap in plastic wrap and store in refrigerator until filling hardens slightly, 1-2 hours.

Topping Whip heavy cream together with powdered sugar and vanilla until stiff peaks form. Place unwrapped roll cake onto serving platter. Cover with whipped cream and top with more ground pistachios. Store in refrigerator until ready to serve.