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Preheat the oven to 170F/ gas mark 3. Butter the bottom only of a 2 litre/quart baking dish.
Heat the cream, milk, sugar and butter together to melt the butter. Set aside.
Put the bread into a large bowl along with the lemon zest. Toss to coat the bread with the zest.
Pour in the milk mixture and set aside to cool.
Whisk together the egg yolks, lemon juice and limencello if using. Add this to the bread mixture in the bowl and combine.
Whisk together the egg whites until stiff. Fold gently into the bread mixture and then pour into the prepared dish.
Bake for one hour, or until a knife inserted near the centre comes out clean.
While the pudding is baking make the sauce. Whisk together the sugar and corn flour in the top of a double boiler.
Whisk in the hot water, lemon juice and limencello, if using. Cook, whisking constantly until the mixture bubbles and thickens.
Whisk in the butter and cardamom. Keep warm.
Serve the pudding spooned out into bowls with some of the sauce drizzled over top.