To make the cake, heat the oven to 325°F with a rack in the middle position. Mist a 12-cup nonstick Bundt pan with baking spray.

In a medium bowl, whisk together the flour, baking soda, salt and cardamom; set aside.

In a stand mixer with the paddle attachment, beat the butter and brown sugar on medium until light and fluffy, 3 to 5 minutes. Add the vanilla and lemon zest; continue to beat on medium until combined, about 30 seconds. Scrape down the bowl.

With the mixer running on medium-low, add the eggs one at a time, beating until combined after each addition and scraping down the bowl as needed.

With the mixer running on low, add about one-third of the flour mixture followed by about half of the sour cream. Next, add about half of the remaining flour mixture, then the remaining sour cream, and finally the remaining flour mixture. Mix on low until just combined, about 1 minute. Fold the batter a few times with the spatula to ensure no pockets of flour remain.

Scoop the batter into the prepared pan and spread it in an even layer, then rap the pan against the counter to remove any air bubbles and smooth the top.

Bake until the cake is golden brown and a toothpick inserted about 2 inches from the edge comes out clean, 60 to 65 minutes. Cool in the pan for about 15 minutes, then invert onto a wire rack and cool to room temperature.

To make the glaze, in a medium saucepan, combine the butter, brown sugar and cream. Bring to a simmer over medium, stirring with a silicone spatula to dissolve the sugar, then cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer (but not a boil), until the spatula drawn through the mixture leaves a wide trail, about 5 minutes.

Remove the pan from the heat and cool until the glaze clings heavily to a spoon, about 10 minutes. Meanwhile, transfer the cake to a platter.

Spoon the glaze onto the cooled cake, letting it slowly drip down the sides. If the glaze is too thin and quickly runs down the cake, let it cool until thickened to the correct consistency; if it is too thick and simply sits in place, gently rewarm it.

Let the glaze set for 5 to 10 minutes before slicing and serving.