Meyer Lemon and Blackberry Butter Pound Cake with Lavender Glaze [Vegan]

• 1/2 cup Vegan Butter
• 1 cup White Sugar (you can try date sugar as a refined sugar free substitute)
• 1 teaspoon Vanilla Extract
• 2 teaspoon Lemon Extract
• 1/4 teaspoon Lavender Extract
• 2 cups All Purpose Flour
• 3 teaspoon Baking Powder
• 1/2 teaspoon Pink Salt
• 1 cup Vegan Buttermilk (Add 2 tablespoons of Apple Cider Vinegar to 1 cup measuring cup and fill the rest with almond, coconut, soy or oat milk - Whisk vigorously and let sit for 5 minutes)
• Zest of 2 small meyer lemons or 1 1/2 large lemons or really whatever you want (basically make sure you have 3 to 4 lemons on hand for this recipe.)
• 1 1/2 cups of fresh blackberries
• note ~ you will need extra sugar, lemon juice and lavender extract to macerate the berries (best overnight, or at least for 1 hour.  Don't worry about amounts, just enough to cover the berries.  You can't really mess this part up).
• 1 cup Powdered Sugar
• 1 and 1/2 tablespoon Lemon Juice
• 1/8 teaspoon lemon extract
• 1 tablespoon of blackberry lavender juice leftover from berries.

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