Preheat your oven to 350°F (175°C) and prepare the cake pan by greasing it and lining with parchment paper.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cardamom, and salt. Set aside.

Finely grind pistachios in a food processor, being careful not to make a paste. Set aside.

Cream softened butter and granulated sugar in a large mixing bowl for 2-3 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Fold in yogurt and rosewater until just combined.

Gradually combine dry and wet ingredients, folding until just mixed.

Mix in milk and optional lemon zest.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by mixing powdered sugar and rosewater, adding water gradually until drizzleable.

Drizzle the glaze over the cooled cake and garnish with crushed pistachios and edible rose petals.