Sakura Cherry Blossom Pound Cake - flour

Method

• Let the butter and eggs return to room temperature.
• Sift together the cake flour and baking powder.
• Grease the cake tin with butter and dust with flour.
• Preheat the oven to 180C.
• Add the softened butter to a bowl and cream with a whisk.
• Add the sugar and keep mixing until the mixture becomes pale and fluffy.
• Add the well-beaten eggs a little at a time, mixing well after each addition.
• If you add it all at once the mixture tends to separate so be careful.
• Add the sakura liqueur.
• Sift in the powder ingredients and fold in gently with a rubber spatula.
• Add 1/4 of the mixture to a separate container and mix well with the sakura-an.
• Add the lot back into the original mixture and give it a quick stir.
• Don't mix it too much or you won't get a good marble pattern!
• Fold in gently.
• Pour the mixture into the cake tin and bake in the oven for 40-45 minutes at 180C.
• Stick a skewer into the center of the cake and if it comes back out clean, then the cake should be ready.
• If you add sakura liqueur, your pound cake will have an even stronger cherry blossom fragrance.
• I bought a bottle at a baking shop.
• I tried making a marble pound cake with koshi-an and sakura-an as well.