Preheat the 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 bowl, whisk together all-purpose flour, baking powder, and baking soda until evenly combined.

In a separate measuring cup, mix the milk, Limoncello, and lemon juice.

In a large bowl, combine sugar and lemon zest. Rub the zest into the sugar, then add the eggs and beat until fluffy.

Drizzle in the olive oil while mixing, then pour in the milk mixture and blend until smooth.

Gradually add the dry mixture to the wet ingredients; mix just until combined.

Pour the batter into the prepared cake pan and bake for 40-50 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.

Once cooled, frost with mascarpone frosting and top with lemon curd.