The ingredients to this cake are a little vague, because it was made by a cook that has a tendency to cook by look. In other words, she looks at the bowl and says "oh, it looks like it needs another egg". It makes a translation a little challenging, to say the least! Do your best and go with your senses. If you like a dense cake taste, add the extra egg. If you don't like things so sour, reduce the sour cream and lemon. Do not allow the lemon to overpower the rose. It should be a fine balance.

Cream butter and sugar. Add eggs and sour cream and beat until smooth. Add rosewater, lemon zest, flour and baking powder. Mix well. Fold in rose petals. Spoon batter into a well greased and floured loaf pan. (No need to grease and flour if you are using a non-stick pan). Bake at 350 degrees F for about 40-45 minutes or until tested done. Cool loaf.