-
1
Let the butter and eggs return to room temperature.
-
2
Sift together the cake flour and baking powder.
-
3
Grease the cake tin with butter and dust with flour.
-
4
Preheat the oven to 180C.
-
5
Add the softened butter to a bowl and cream with a whisk.
-
6
Add the sugar and keep mixing until the mixture becomes pale and fluffy.
-
7
Add the well-beaten eggs a little at a time, mixing well after each addition.
-
8
If you add it all at once the mixture tends to separate so be careful.
-
9
Add the sakura liqueur.
-
10
Sift in the powder ingredients and fold in gently with a rubber spatula.
-
11
Add 1/4 of the mixture to a separate container and mix well with the sakura-an.
-
12
Add the lot back into the original mixture and give it a quick stir.
-
13
Don't mix it too much or you won't get a good marble pattern!
-
14
Fold in gently.
-
15
Pour the mixture into the cake tin and bake in the oven for 40-45 minutes at 180C.
-
16
Stick a skewer into the center of the cake and if it comes back out clean, then the cake should be ready.
-
17
If you add sakura liqueur, your pound cake will have an even stronger cherry blossom fragrance.
-
18
I bought a bottle at a baking shop.
-
19
I tried making a marble pound cake with koshi-an and sakura-an as well.
