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Prepare the Lemon Cake:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vegetable oil, lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Limoncello Mascarpone Filling:
In a large bowl, beat the softened mascarpone, powdered sugar, limoncello, lemon zest, and 1 tablespoon honey until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy. Refrigerate until ready to use.
Assemble the Cake:
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