2 tablespoons candied ginger (SO optional, I just felt like it added nice texture)
Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
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.
Turn speed to low and add in flour, almond flour, cardamom, baking powder, and salt until just mixed.
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.
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.
Sprinkle crushed pistachios and rose petals (and candied ginger, if using). Serve!