- Have all ingredients at room temperature.
- Position a rack in the lower third of an oven and preheat to 325 degrees. Thoroughly grease and flour a cathedral cake pan or 10-cup Bundt pan.
- Over a sheet of waxed paper, sift together the flour, cardamom, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating until light and fluffy, stopping the mixer occasionally to scrape down the sides of the bowl, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition and occasionally scraping down the sides of the bowl. Beat in the vanilla. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the cream and beginning and ending with the flour. Blend each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Fold in the lemon zest and candied lemon peel.
- Spoon the batter into the prepared pan, spreading it so the sides are higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes. Transfer the pan to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Brush the cake with the lemon syrup. Let the cake cool completely before serving.
- This recipe yields 16 servings.
- Comments: 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 it to the oven.
Notes:
Recipe from Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000) |
