1️⃣ Prepare the cake batter
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon juice, zest, and vanilla. Alternately add dry ingredients and milk, mixing until just combined.

2️⃣ Bake the cakes
Divide the batter between the cake pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack.

3️⃣ Make the mascarpone filling
In a bowl, beat mascarpone, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold into the mascarpone mixture. Refrigerate while cakes cool.

4️⃣ Assemble the cake
Place one cake layer on a plate. Spread half the mascarpone filling over it. Add the second layer and spread the remaining filling over the top.

5️⃣ Chill and serve
Dust with powdered sugar and garnish with lemon slices and mint. Refrigerate for 30 minutes before slicing. Enjoy!