• Preheat the oven to 350ºF. Butter and flour a 8’’ round cake pan and set aside.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Beat in the eggs one at a time scraping down the bowl between each egg, then beat in the milk.
• Add the lemon zest, cardamom, vanilla extract, and rosewater. Continue beating until very light and fluffy, about 2-3 minutes.
• Turn the mixture to low and with the mixer on low speed, slowly add in the almond flour, all-purpose flour, baking powder, and salt. Beat until the batter is fluffy and completely incorporated.
• Transfer the batter to the prepared pan and smooth out the top. Bake for 25 minutes or until the top is slightly golden and a cake tester comes out clean. Allow the cake to cool in the pan for about 10 minutes then transfer to a cooling rack.

To make the glaze:

• In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and rosewater until smooth.
• Place the cake, bottom side up on a cake stand or serving dish. Pour the glaze over the top of the cake, allowing it to drip slightly over the edges. Sprinkle with crushed pistachios and rose petals for garnish. Enjoy!