Preheat your oven to 345°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.

In a medium mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of baking soda; whisk to blend.

In a separate measuring cup, mix together ¾ cup of milk, ½ cup of Limoncello, and ¼ cup of freshly squeezed lemon juice.

In a large mixing bowl, rub the zest of 2 lemons into 1 cup of granulated sugar and add 3 large eggs, beating until pale and fluffy.

Slowly drizzle in ½ cup of olive oil while mixing, and then add your combined wet ingredients until fully incorporated.

Gradually add the prepared dry ingredients into the wet mixture, mixing gently until no flour streaks remain.

Pour the batter into the prepared cake pan and bake for 40-50 minutes, until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

Prepare the frosting by mixing 1 cup of mascarpone cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth.

Once the cake is cooled, spread the mascarpone frosting on top and add a layer of lemon curd if desired.