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Preheat oven to 340°F/170°C and generously butter and line with parchment paper a 9-inch or 10-inch loaf pan or springform cake pan.
In a large bowl whisk the eggs and sugar with a hand mixer until pale and fluffy, about 2 minutes.
Continue to whisk and slowly pour in the extra-virgin olive oil (or melted butter), followed by the limoncello, then whisk in the vanilla extract and lemon zest.
Place a sieve over the bowl, add the flour and baking powder and sift the ingredients into the bowl. Whisk all the ingredients gently until just combined, do not over mix.
Pour the cake batter into the prepared cake pan. Place in the oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the limoncello cake from the oven and allow to cool completely at room temperature, then remove from the cake pan.
For the mascarpone frosting, place the mascarpone cheese, sugar and lemon zest in a bowl, and using a hand mixer, mix until creamy and fluffy.
Top the limoncello cake with mascarpone frosting and serve.