Grease and prepare a 6 cup Bundt pan or an 8-inch regular baking pan.
Preheat the oven to 350F/180C.
In a mixing bowl, add all the dry ingredients. Mix well and keep aside.
In another bowl, add liquid ingredients and whisk well until sugar is dissolved and the mixture is well combined.
Add the dry ingredients little by little to the wet ingredients.
Mix it together to form a smooth batter.
Bake in the preheated oven for around 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Once done, remove it from the oven and let it cool for 10 minutes in the pan.
After 10 minutes, gently remove the cake from the pan and place it on a cooling rack.
While the cake is baking, take a saucepan. Add sugar, water to the saucepan and let it come to a boil. Sugar should be completely dissolved.
Now, add crushed cardamom, rose water, saffron strands, lemon juice and boil until it becomes like a thick syrup. Switch off.
Now, pour the warm syrup over the cake. Garnish the cake with rose petals and chopped nuts.
Serve with some hot tea.