Cardamom cake with lemon and rose water syrup

I'm a big fan of lemon drizzle cake and this is just a variation based upon my current penchant for Eastern Mediterranean food. I like cardamom in virtually anything and although rose water can be equally fragrant, if you balance them out properly the taste is sensational. Now baking is not my forte, but this is virtually foolproof. Putting my snobby hat on for a mo, this goes great with a cup of Earl Grey Tea m'lord!

Ingredients : 225g softened unsalted butter, 225g caster sugar, 225g self raising flour, 3 eggs, zest of a lemon, 12 cardamon pods with their skins removed and seeds crushed in a pestle and mortar. For the syrup, 80g caster sugar, juice of a lemon, 3 tsp rose water, 1tbsp water

1. Heat over to 180 / GM 4.
2. Cream the butter and sugar until pale. Gradually add the eggs and mix thoroughly. Sift in the flour and add the ground cardamom, water and lemon zest. Mix well until all ingredients have combined.
3. Line a loaf tin with some greaseproof paper and pour in the batter. Level off and bake for 50-60 mins. Baking time can vary, but you can tell when the cake is cooked by inserting a skewer into the middle. If it comes out clean it is done.
4. In the meantime, make the syrup. Gently heat the sugar, lemon juice and rose water in a pan. Stir until the sugar has dissolved.
5. With the cake still hot, with a skewer, prick holes all over the cake. Drizzle over the syrup generously. This should keep the centre nice and moist and also create a crisp topping.If you're feeling really decadent, you can decorate with pomegranate seeds and edible dried rose petals.