Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and freshly ground cardamom. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Step 5: In a separate small bowl, whisk together the plain yogurt (or buttermilk) and milk.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
Step 7: Gently fold in the chopped Medjool dates and half of the chopped pistachios into the batter using a spatula.
Step 8: Pour the batter into the prepared cake pan and smooth the top.
Step 9: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 10: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Step 11: To make the glaze, whisk together the powdered sugar, milk, and optional pinch of cardamom in a small bowl until smooth. Add more milk a few drops at a time to reach desired drizzling consistency.
Step 12: Once the cake is completely cool, drizzle the glaze generously over the top and immediately sprinkle with the remaining chopped pistachios for garnish.