Making Limoncello Mascarpone Cake can be a rewarding experience if you follow these clear steps:

1. Preheat your oven: Set it to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs & Vanilla: Beat in the eggs, one at a time, then add the vanilla extract and lemon zest.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir until smooth and well combined.
6. Divide Batter: Pour the batter equally into the prepared cake pans.
7. Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cakes: Remove from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
9. Make the Limoncello Syrup: In a small saucepan, combine the sugar and limoncello over medium heat. Stir until the sugar dissolves. Set aside to cool.
10. Prepare the Mascarpone Frosting: In a large bowl, beat the mascarpone cheese until smooth. In another bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and limoncello, then fold the whipped cream into the mascarpone mixture.
11. Assemble the Cake: Once both cakes are cool, place one layer on a serving platter. Drizzle half of the limoncello syrup on top. Spread a layer of mascarpone frosting over it.
12. Layer the Second Cake: Carefully place the second cake layer on top and drizzle with the remaining syrup. Top with the mascarpone frosting.
13. Decorate: Garnish with fresh lemon slices, berries, and mint leaves if desired.