Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Stir in lemon zest and lemon juice until just combined.

Divide batter evenly among prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.

Place one cake layer on a serving plate and spread with 8 ounces of lemon curd and then a third of the whipped cream. Repeat with the remaining layer and then spread the remaining 1/3 whipped cream on top and sides of the cake.

Garnish with lemon slices and mint leaves. Refrigerate for at least 1 hour before serving.