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Make the Sponge:Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, sift flour, baking powder, and salt.In another bowl, beat eggs and sugar until pale and thick (about 5–7 minutes). Fold in vanilla and lemon zest. Gently fold in dry ingredients. Divide batter between pans and bake for 18–20 minutes. Let cool completely.
Limoncello Syrup:In a small saucepan, combine water, sugar, and Limoncello. Heat until sugar dissolves. Let cool.
Prepare the Filling:In a mixing bowl, beat mascarpone, powdered sugar, lemon juice, and vanilla until smooth. Gradually add whipped cream and beat until light and fluffy.
Assemble the Cake:Slice each cake in half horizontally to create four layers. Brush each layer generously with limoncello syrup. Spread mascarpone filling between layers. Chill for 1 hour.
Finish & Decorate:Drizzle the limoncello glaze over the top, letting it drip down the sides. Dust with powdered sugar, garnish with lemon slices, zest, and fresh mint. Serve chilled.