Step 1: Prepare the Cake
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the 1/2 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy.
Add Eggs and Flavor: Beat in the 2 large eggs one at a time, followed by 1 tablespoon of lemon zest and 1/2 cup of milk. Mix until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the 1/2 cup of finely chopped pistachios.
Bake: Pour the batter evenly into the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Prepare the Limoncello Mascarpone Filling
