Creating a Limoncello Mascarpone Cake is a straightforward process. Follow these simple steps to ensure a successful bake:

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.

2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract.

5. Combine Mixtures: Gradually add the dry ingredient mixture to the creamed butter, alternating with the milk. Mix until smooth.

6. Add Limoncello and Zest: Stir in the limoncello and lemon zest until well combined.

7. Pour Batter: Divide the batter evenly between the prepared cake pans.

8. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 30 minutes. Then, transfer them to wire racks to cool completely.

10. Make the Mascarpone Frosting: In a bowl, beat the mascarpone cheese until smooth. Add the heavy cream and powdered sugar, mixing until soft peaks form.

11. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. If desired, soak the layer lightly with additional limoncello. Spread a generous amount of mascarpone frosting on top.

12. Top with Second Layer: Place the second layer on top and frost the top and sides with the remaining mascarpone icing.

13. Garnish: Decorate with fresh berries or lemon slices as desired.

14. Serve: Slice and enjoy your amazing Limoncello Mascarpone Cake!