Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Gently mix in the Limoncello liqueur and fresh lemon juice until just combined.

Gradually add the dry ingredients into the wet ingredients and fold in the lemon zest.

Divide the batter between the prepared pans and bake for 25-30 minutes.

Cool the cake in the pans for about 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.

Once the cake is cool, frost the layers with the mascarpone frosting.

Garnish with additional lemon zest or edible flowers as desired before serving.