Mother's Day Lemon Curd Layer Cake with Edible Flowers

Ingredients

• 2 1/2 cups (310 g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp lemon zest
• 1/4 cup (60 ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 cup (240 ml) whole milk, room temperature
• 3 large eggs
• 3/4 cup (150 g) granulated sugar
• 1 tbsp finely grated lemon zest
• 1/2 cup (120 ml) fresh lemon juice
• 1/4 cup (56 g) unsalted butter, cubed
• 2 cups (480 ml) heavy cream, cold
• 1/2 cup (60 g) powdered sugar
• Assorted edible flowers (such as pansies, violas, nasturtiums, roses)