Ingredients

3 1/2 cups plus 2 tablespoons all-purpose flour 1 1/4 teaspoons ground cardamom 3/4 teaspoon baking powder 1/4 teaspoon salt 21 tablespoons (2 1/2 sticks plus 1 tablespoon) unsalted butter 2 2/3 cups sugar 6 eggs 1 teaspoon vanilla extract 2/3 cup heavy cream 1 tablespoon finely grated lemon zest 1/2 cup finely chopped candied lemon peel 1/2 cup lemon syrup (from jarred candied lemon peel)

Description

To Ensure That All The Details Of The Pattern Appear On This Bundt® Cake, The Batter Will Reach Almost To The Rim Of The Pan. So That The Batter Does Not Overflow, Be Sure Your Oven Rack Is Level, Or Set The Cake Pan On A Baking Sheet Before Transferring

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