• Preheat oven to 350°F (180C).
• Grease a 10.2 inch heart shaped pan and set aside.
• In a large bowl using a hand mixer, cream together granulated sugar and unsalted butter on medium speed for 3 minutes until light in color. Scape down the bowl when necessary.
  1 & ¼ cups Granulated Sugar, 3/4 cup Unsalted Butter
• Add the eggs one at a time, incorporating well after each addition. The mixture will look curdled. It's normal.
  3 Eggs
• Mix in the milk, pure vanilla extract, lemon juice and zest.
  1/2 cup Milk, 1/2 tsp Pure Vanilla Extract, 1/4 cup Lemon Juice, Lemon Zest
• With the mixer running on low, gradually incorporate the all-purpose flour and baking powder. Add the salt and mix until just combined.
  2 cups All-Purpose FLour, 2 tsp Baking Powder, 1/4 tsp Salt
• Pour the batter into the greased pan and hit the pan once on the counter to release any air bubbles.
  
• Bake for 45 minutes until the cake is golden brown around the edges and an inserted toothpick comes out clean with little to no crumbs.
• Remove from oven and let it cool complete inside the pan.

Rose Water Glaze

• In a medium bowl whisk together sifted powdered sugar, milk, rose water and salt until smooth. The consistency of the glaze will be medium-thick. For a more runny glaze, add 1 extra tablespoon of milk.
  2 cups Powdered Sugar, 2 tbsp Milk, 1 tbsp Rose Water, 1/2 tsp Salt
• Add the red food coloring and whisk until combined.
  2 drops Red Gel Food Coloring
  

Decorate Cake

• Remove the lemon cake from the pan and place on a flat surface.
• Evenly drizzle the glaze on all sides of the cake.
• Top with sprinkles and dried rose petals.
  Sprinkles, Dried Rose Petals
• Cut into slices and serve!