Coat a 15- x 10-inch jellyroll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs for 5 minutes or until fluffy and light in color; gradually add sugar beating until well combined. Add flour and next 9 ingredients; beat well. Spread batter evenly in prepared pan. Bake at 375° for 15 minutes or until wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack, seam side down.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until blended. Stir in vanilla and lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch margin around edges; reroll cake. Place on a plate, seam side down; chill at least 3 hours.