Begin by rubbing the lemon zest into the granulated sugar in a large mixing bowl until it feels sandy.

In a separate bowl, whisk the eggs with the lemon-sugar mixture on high speed until pale and fluffy, about 4-5 minutes.

Slowly stream in the olive oil, whisking until emulsified and smooth.

Sift the flour and baking powder into the mixture, folding in one-third of the flour first, then alternating with half of the milk and lemon juice until combined.

Preheat the oven to 350°F (175°C) and prepare a greased 9-inch round cake pan.

Pour the batter into the pan and bake for 35-45 minutes, checking for doneness with a skewer.

In a mixing bowl, combine mascarpone cheese, sifted powdered sugar, vanilla bean paste, and lemon zest; whisk until smooth.

Gradually add cold heavy cream and whip until soft peaks form, then fold in lemon juice until stiff peaks are achieved.

Once the cake has cooled, frost the top with mascarpone mixture and decorate with fresh mixed berries.

Drizzle honey over the top to enhance flavors.