• In a medium bowl whisk together the flour, baking soda, salt, and cardamom.
• Adjust an oven rack to the middle position, and preheat the oven to 325F. Grease and flour a 10-inch Bundt pan.
• In a stand mixer fitted with a paddle, cream butter and sugar together until light and fluffy, 2-3 minutes. Add the eggs, one at a time, and beat until incorporated, scraping down sides of the mixing bowl as needed. Add the vanilla and mix on low to combine. Add the 1/3 of the flour mixture, and mix on low speed until just combined. Add the sour cream and mix until the batter is just combined. Add another 1/3 of the flour and mix on low to combine. Add the heavy cream and mix until the batter is just combined. Add the remaining flour, and mix on low until just combined. Use a spatula to scrap down the bowl and make sure the mixture is completely combined.
• Pour batter into the prepared pan and use a spatula to even out the top. Bake the cake for 60-75 minutes or until a toothpick comes out clean.
• Move the cardamom pound cake to a wire rack with a piece of parchment underneath the rack, and let cool for 15 minutes. Invert the cake onto the rack. While the cake is still warm, pierce all over with a long skewer or a fork. Apply glaze with a pastry brush. Let the cake cool before slicing/serving.

Glaze

• Mix the orange juice and sugar together in a small sauce pan. Boil gently until a light syrup forms, about 10 minutes.