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Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a mixing bowl, whisk together eggs and sugar until light and fluffy. Gradually add melted butter, lemon zest, and limoncello, stirring well to combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet mixture, alternating with buttermilk. Stir in vanilla extract.
Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
Using an electric mixer, whip together mascarpone cheese, heavy cream, powdered sugar, and lemon zest until smooth and fluffy.
Slice each cake layer in half horizontally to create four layers. Spread the mascarpone filling evenly between each layer, stacking them carefully.
Whisk together powdered sugar, limoncello, and lemon juice until smooth. Drizzle over the assembled cake, allowing it to drip down the sides beautifully.
Top with fresh lemon slices, mint leaves, and a dusting of powdered sugar for a picture-perfect finish.