Preheat oven to 350 degrees.
Beat butter and shortening at medium speed with electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time beating until the yellow yolk disappears.
Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at a low speed just until blended after each addition. Stir in vanilla extract, lemon extract and rose water. Gently, by hand, stir in the 1 cup of scented geranium leaves into the batter. Pour batter into a greased and floured bundt pan.
Bake for 1 hour and 30 minutes or until toothpick comes out clean. Cool 10 to 15 minutes. Remove cake from pan and brush the Lemon Curd Topping over cake. Cool completely and then garnish with flowers and lemon peel.