Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter and a light dusting of flour.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well combined and fluffy.

In another bowl, beat the softened butter until creamy. Add eggs one at a time, mixing well. Then stir in milk and rose essence.

Fold the dry mixture into the wet ingredients using a spatula until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Prepare the rose milk syrup by combining milk and sugar in a saucepan; heat gently until the sugar dissolves and stir in rose essence.

Poke holes in the cooled cake and drizzle the rose milk syrup over it, allowing it to soak for at least 30 minutes.

Garnish with crushed pistachios or dried rose petals, slice, and serve.