Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan.

Stir almond flour, all-purpose flour, baking powder, and salt together in a bowl.

Combine butter and sugar in the bowl of a stand mixer and beat until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating after each addition and scraping bowl as needed.

Reduce speed to low. Beat in lemon zest and vanilla. Beat in ⅓ of the flour mixture alternately with ½ cup buttermilk. Repeat, and end with the flour mixture. Beat until combined. Add ½ cup lemon curd and beat until just combined.

Toss raspberries with 1 to 2 tablespoons flour and gently fold into cake batter. Spoon batter into the prepared pan; and lightly tap pan on counter to remove any air pockets.

Bake in the center of the preheated oven until a toothpick inserted near the center comes out clean, 1 hour to 1 hour 5 minutes. Cool completely in the pan on a wire rack, about 1 hour. If not serving immediately, the cake can be stored at room temperature, well-wrapped, for up to 3 days.

To serve, prepare lemon cream. Beat cream in a bowl on high speed with an electric mixer until soft peaks form. Reduce speed to low; beat in ¼ cup lemon curd and confectioners' sugar until combined.

Place dollops of lemon cream on top of cake, garnish with fresh raspberries, mint leaves, and chopped slivered almonds.