A simple pound cake filled with sweet, tart blackberries. It's buttery, moist and lightly scented with lemon and rose water. Top with a delicious lemon maple glaze.
Pour the sugar into a small mixing bowl. Zest the lemons into the sugar. Pour the rose water and vanilla extracts into the sugar. Using your hands, a small spoon or whisk, work the sugar and flavorings together until a wet, sand like texture forms.
Bake at 350F (177C) for 60-70 minutes in the lower third of the oven. Cool the cake in the pan for 10 minutes. Remove to cool at room temperature for 45-50 more minutes.
Whisk the powdered sugar, maple syrup and 1 tbsp of lemon juice together. Pour the glaze over a mostly cooled cake. Allow 1 hour for the glaze to fully set. Slice and enjoy!