Blend Lemon & Sugar: Add chopped lemon and sugar to a blender. Blend until smooth.
Add Wet Ingredients: Add eggs, oil, pistachios, and rose water. Blend briefly—about 10 seconds—so pistachios stay a bit chunky.
Add Dry Ingredients: Add flour (plus baking powder if needed). Pulse only twice to avoid over-mixing. Finish folding with a spatula if needed.
Bake: Pour into a greased loaf or cake pan. Bake at 350°F (175°C) for ~45 minutes, until a toothpick comes out clean.
Icing: Mix powdered sugar with lemon juice and rose water to desired consistency. You can add or lessen the amount of powdered sugar to desired consistency. Drizzle over cooled cake.
Garnish: Sprinkle with crushed pistachios and crushed rose buds. Enjoy
