Heat the oven to 350°F (180°C), or 325°F if using a convection oven, and line the bottoms and sides of two 8-inch round cake pans with parchment paper.

In a medium bowl, sift the all-purpose flour, baking powder, and salt together, then whisk in the almond flour until evenly distributed.

Place the butter, granulated sugar, and finely grated lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high for about 2 minutes, until pale, smooth, and creamy.

Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.

With the mixer on low, add the dry mixture alternately with the lemon curd and milk, about a third at a time, ending with the last of the dry ingredients.

Beat just until combined, stopping to scrape the bowl a couple of times so the batter is evenly mixed.

Divide the batter evenly between the prepared pans, about 1 pound 7 ounces (660g) per pan, and smooth the tops with a small offset spatula.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pans from the oven and let the cakes cool in the pans on a wire rack for about 15 minutes, then turn them out onto the rack to cool completely.

To assemble, make the lemon mascarpone cream. Place the 8.8 ounces (250g) lemon curd and the mascarpone in the bowl of a stand mixer fitted with the whisk attachment.

Beat on medium-high until soft waves form and the mixture just holds its shape; stop as soon as it is thick and spreadable.

Place one cake layer on a serving plate and spread with half of the lemon mascarpone cream.

Top with the second cake layer and spread the remaining lemon mascarpone cream over the top.

To finish, swirl or dollop a little extra lemon curd on the top and decorate with small edible flowers.