Whisk the butter and the sugar into smooth cream.
Add the eggs one by one, whisking after each egg.
Add the lemon juice and the lemon peel, the rose water and the vanilla extract.
In a separate bowl mix the two types of flour, the baking powder, cardamom and salt.
Add to the sugar-egg cream and whisk well.
Pour the mixture into 20 cm baking ring and bake in the oven for about 40 minutes.
Leave the baked cake to cool off completely.
For the glaze, whisk all ingredients and carefully pour over the cake.
Decorate with chopped pistachios and dried rose petals.