1. Make the Nut Filling:

1. In a bowl, combine walnuts, pistachios, pecans/almonds, sugar, cinnamon, cardamom, and salt. Set aside.

2. Prepare the Cake Batter:

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
4. Add eggs one at a time, mixing well after each.
5. Mix in yogurt, milk, vanilla, and zest (if using) until combined.
6. Gradually add dry ingredients, mixing just until incorporated.

3. Assemble the Cake:

1. Spoon about 1/3 of the batter into the prepared Bundt pan and smooth it out.
2. Sprinkle half of the nut filling evenly over the batter.
3. Add another 1/3 of the batter, then the remaining nut filling.
4. Top with the remaining batter and smooth the surface.
5. Tap the pan gently to remove air bubbles.

4. Bake:

1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack.

5. Make the Honey Syrup:

1. While the cake bakes, combine honey, water, sugar, lemon juice, cinnamon stick, and citrus peel in a saucepan.
2. Bring to a boil, then simmer for 5–7 minutes until slightly thickened.
3. Remove from heat and discard cinnamon stick and peels.

6. Finish the Cake:

1. While the cake is still warm, slowly pour the syrup over the cake, letting it absorb.
2. Cool completely before slicing.