Preheat the oven to 350F, grease and line two 8-inch pans with parchment paper.
Sift all-purpose and almond flour, cardamom powder, baking powder, and salt and set aside. 1¼ cup Almond flour, 1½ cup All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt, 2 teaspoon Cardamom powder
Massage the lemon zest into the granulated sugar using your fingertips to release the lemon aroma. 1½ cup Granulated sugar, 1 tablespoon Lemon zest
Use a hand whisk to mix the sugar, melted butter, and oil until thoroughly combined. ¾ cup Butter, ¼ cup Oil
Add the eggs, vanilla extract, and rose water and mix. 3 Eggs, 1 teaspoon Vanilla extract, ¼ cup Rose water
Add the dry ingredients alternating with buttermilk. Start and finish with three portions of dry ingredients and two portions of buttermilk. ½ cup Buttermilk
Gently mix all the ingredients until you don't see any streaks of dry ingredients. This step is crucial to ensuring a smooth and even texture in your cake. Take your time and enjoy the process of bringing all these wonderful flavours together.
Divide the batter between two pans and bake the cakes for 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then transfer them to the cooling rack. Let them cool completely before glazing.