Pistachio Cake with Lemon, Cardamom, and Rose Water
INGREDIENTS
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8 ounces (2 sticks) butter, slightly softened
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1 cup plus 1 tablespoon superfine sugar
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3 eggs
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1 cup finely ground pistachios
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1 cup almond meal
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1 Meyer lemon, zested and juiced
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1 teaspoon rose water
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1/2 cup plus 1 tablespoon all-purpose flour
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1/2 to 1 teaspoons cardamom, depending on your preference
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2 tablespoons Meyer lemon juice
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1 cup confectioners' sugar
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