Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring easy removal later.
In a large mixing bowl, combine the unsalted butter and fine granulated sugar. Using an electric mixer, cream the mixture on medium speed until it becomes light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, incorporate the milk, lemon zest, ground cardamom, vanilla extract, and rosewater. Mix until all ingredients are well combined.
In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
In a small bowl, whisk together the powdered sugar, milk, lemon juice, and optional rosewater. Adjust the consistency as needed until you achieve a smooth glaze.
Once the cake has cooled completely, drizzle the glaze over the top. For a stunning finish, sprinkle with crushed pistachios and dried rose petals.
