Mojito cake help

So I'm making a mango mojito cake for a friend and I'm going to make a minted lime genoise sponge, with mango compote and mint/vanilla buttercream filling and vanilla buttercream outside.

I'm curious if anyone knows of a really efficient way to infuse the cake with the mint and lime flavors that doesn't require using a ton of juice and mint leaves. I've seen something about using dry mint leaves and like zest to flavor the sugar of the cake, but I'm skeptical about how effective that would be in translation to the final product. Last time I made a cake like this, I used an insane amount of lime juice and it payed off, but doing this on the side while I work 40+ hours has me wanting to find some really solid cheat codes. I work as a fine dining pastry cook currently but I'm still learning the tricks of the trade, so any inout is appreciated :)