Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt until well combined.

In a large mixing bowl, crack 4 large eggs and add ¾ cup of granulated sugar. Beat on high speed for about 5-7 minutes until pale, thick, and fluffy.

Gently fold in 1 teaspoon of vanilla extract and the zest of 1 lemon to the egg mixture.

Carefully fold the flour mixture into the egg mixture using a rubber spatula until just combined.

Divide the batter evenly between the prepared cake pans and bake for 18-20 minutes until a toothpick comes out clean.

Prepare the Limoncello syrup by combining ¼ cup of sugar, ¼ cup of water, and ½ cup of Limoncello in a saucepan over medium heat.

In a mixing bowl, combine 1 ½ cups of mascarpone cheese, ¾ cup of powdered sugar, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract and beat until smooth.

Once cooled, slice each cake layer in half and brush generously with Limoncello syrup, then layer with mascarpone filling.

Drizzle remaining Limoncello syrup over the top, dust with powdered sugar, and garnish with lemon zest, lemon slices, and mint leaves.