Step 1

Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.

Step 2

In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in lemon zest, lemon juice, rose water, and vanilla extract.

Step 3

Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.

Step 4

Pour batter into prepared cake pan. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before making the glaze.

Step 5

To make the glaze, combine powdered sugar, rose water, and whole milk in a microwave-safe bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.

Step 6

Sprinkle crushed pistachios and rose petals (and candied ginger, if using). Serve!