Preheat the oven to 350 degrees F and grease and flour a deep 8-inch round cake pan.

In a medium bowl, sift the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs on medium speed for 1 minute.

Gradually add the sugar and vanilla extract, continuing to beat for 7-8 minutes until thick and pale.

Gently fold in the dry ingredients into the egg mixture, alternating with the melted butter and milk, starting and ending with the dry ingredients.

Pour the batter into the prepared pan and bake for 30-35 minutes. Let cool for 10 minutes, then turn onto a wire rack to cool completely.

Whip the heavy cream until stiff peaks form and set aside.

In another bowl, mix the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.

Fold in the whipped cream, reserving 1/2 cup for coating.

Slice the cake horizontally into two layers.

Spread lemon cream filling on the bottom layer and place the second layer on top.

Coat the sides of the cake with reserved lemon cream and press the cookie crumbs into the sides.

Chill the cake for at least 2 hours and dust with powdered sugar before serving.