Cardamom Cake with Candied Lemon Peel
- 3 1/2 cups plus 2 Tbs. all-purpose flour
- 1 1/4 tsp. ground cardamom
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 21 Tbs. (2 1/2 sticks plus 1 Tbs.) unsalted
- 2 2/3 cups sugar
- 6 eggs
- 1 tsp. vanilla extract
- 2/3 cup heavy cream
- 1 Tbs. finely grated lemon zest
- 1/2 cup finely chopped candied lemon peel
- 1/2 cup lemon syrup (from jarred candied
Position a rack in the lower third of an oven and preheat to 325°F. Thoroughly grease and flour a cathedral cake pan or 10-cup Bundt® pan; tap out excess flour.
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, 4 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. 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 add the flour mixture in three additions, alternating with the cream and beginning and ending with the flour. Beat 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 let the cake cool upright in the pan for 15 minutes.
Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the lemon syrup. Let the cake cool completely before serving.