For the Cake:

1 cup mascarpone cheese, room temperature

½ cup lemon syrup (cooled, see below)

1 cup granulated sugar

3 large eggs, room temperature

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons freshly grated lemon zest

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup heavy cream, room temperature

For Mascarpone Frosting (Optional):

8 oz mascarpone cheese, room temperature

2–3 cups powdered sugar

¼ cup heavy cream (added gradually)

2 tablespoons lemon syrup or fresh lemon juice

For Lemon Glaze (Alternative):

2 cups powdered sugar, sifted

¼ cup fresh lemon juice

2–4 tablespoons milk

1 tablespoon lemon zest

For Garnish:

Powdered sugar for dusting

Fresh lemon slices and mint leaves

For Lemon Syrup:

½ cup freshly squeezed lemon juice

¼ cup water

¼ cup sugar

1 teaspoon lemon zest