whisk the dry ingredients together in a medium bowl: flour, milk powder, powdered sugar, baking powder, baking soda, salt, and cardamom powder.
in another bowl, whisk together the buttermilk, oil, vanilla, and rose water
add the wet ingredients to the dry and gently mix together with a wooden spoon until just combined. do not over mix. batter will be quite wet.
bake at 350℉ for 25 to 35 minutes until a toothpick inserted into the cake comes out clean.
once removed from the oven, allow the cake to rest in the bundt pan for at least 10 minutes to cool.
remove the cake from pan and rest on a cooling rack until it has cooled completely.
for the glaze
in a small bowl, combine the powdered sugar, lemon juice, and saffron. whisk until a thick glaze forms. add water only if the glaze is too thick.
ensure there is a plate or baking sheet under the cooling rack to catch the glaze. pour glaze over the cooled cake and garnish with dried rose petals if using. allow the glaze to harden for 10 minutes before transferring the cake to a serving dish. enjoy!
Notes
cake can also be baked in a 8 or 9 inch round pan. cooking time will be similar.
if you do not have buttermilk, combine 1 cup of room temperature whole milk and 1 tbsp of vinegar. mix and leave aside for 5 to 10 minutes to allow it to curdle.