Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Wet Ingredients:
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract, rose water (or rose syrup), and yogurt or buttermilk. Mix until smooth.

Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, and mix until just combined. The batter should be smooth.

Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Make the Rose Milk Syrup:
In a small saucepan, heat the milk over medium heat. Add the rose water or rose syrup and sugar, and stir until the sugar is dissolved. Remove from heat.

Soak the Cake:
Once the cake has cooled completely, poke small holes in the top using a fork or skewer. Slowly pour the warm rose milk syrup over the cake, allowing it to soak in. Let the cake absorb the syrup for 10-15 minutes.

Serve and Garnish:
Garnish with chopped pistachios or almonds and dried rose petals for an elegant finish. Serve and enjoy!