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Make the Sponge Cake
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Sift together flour, baking powder, and salt.
In a separate bowl, beat eggs and sugar until pale and fluffy (5–7 minutes).
Gently fold the flour mixture into the eggs. Add vanilla, milk, and melted butter. Mix until just combined.
Divide batter evenly between pans and bake for 20–22 minutes. Cool completely.
Prepare Limoncello Syrup
Heat water and sugar in a saucepan until sugar dissolves.
Remove from heat, stir in limoncello, and let cool.
Whip the Mascarpone Cream
Beat mascarpone, heavy cream, powdered sugar, lemon zest, and vanilla until thick and fluffy.
Assemble the Cake
Slice each sponge horizontally into two layers, making four layers total.
Brush each layer generously with limoncello syrup.
Spread mascarpone cream between layers and stack.
Chill for 1 hour to set.
Top It Off
Mix powdered sugar, lemon juice, and optional limoncello to make a glaze.
Drizzle over the top and let drip down the sides.
Garnish with lemon slices and mint leaves. Dust lightly with powdered sugar.
Serving and Storage Tips
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