Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.

In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar for about 5–7 minutes until pale and thick.

Gently fold in the vanilla extract and lemon zest, then gradually incorporate the dry ingredients. Divide the batter evenly between the prepared pans and bake for 18–20 minutes.

Once baked, let the sponge cakes sit in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

While the cakes cool, prepare the syrup. In a small saucepan, combine water, granulated sugar, and Limoncello. Heat over medium-low, stirring until dissolved. Remove from heat and allow to cool.

In a mixing bowl, beat the mascarpone cheese with powdered sugar, lemon juice, and vanilla extract until smooth. In another bowl, whip the heavy cream until soft peaks form. Gradually fold the whipped cream into the mascarpone mixture.

Once the sponge layers are completely cool, slice each layer in half horizontally to create four thinner layers. Brush the cooled limoncello syrup onto each layer and spread mascarpone filling between each sponge layer.

Chill the assembled cake in the refrigerator for at least 1 hour before serving.

After chilling, drizzle the limoncello glaze over the top and dust with powdered sugar. Garnish with lemon slices and fresh mint leaves.