Persian Love Cake (Cardamom, Rose Water, & Almond Cake)

INGREDIENTS

For the cake

1/2 cup

salted butter, room temperature

3 tbsp

vegetable (or canola) oil

large eggs, room temperature

1 cup

granulated sugar

1 tsp

lemon zest (about 1 lemon)

2 tsp

lemon juice (also about 1 lemon)

2 tbsp

rose water

1 tsp

vanilla extract

1 1/2 cups

all-purpose flour

1/2 cup

Bob's Red Mill Super Fine Almond Flour

2 tsp

ground cardamom

1 tsp

baking powder

3/4 tsp

salt

For the glaze

1 1/2 cups

powdered sugar

1 tbsp

rose water

1 1/2 tbsp

whole milk

1/4 cup

chopped pistachios

3 tbsp

rose petals

2 tbsp

candied ginger (SO optional, I just felt like it added nice texture)