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Cherry blossom pound cake with soft pink glaze and a sliced piece showing a moist, tender crumb on a white platter.
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Cherry Blossom Pound Cake (with Cherry Blossom Powder)

This Cherry Blossom Pound Cake is soft, buttery, and lightly floral, infused with cherry blossom powder and finished with a subtle pink hue. It’s elegant, tender, and perfectly balanced—sweet without overpowering the delicate sakura flavor.
Course Cake, Dessert, Snack, Tea Cake
Cuisine Asian-inspired, Japanese-Inspired, Spring Baking
Keyword cherry blossom cake, cherry blossom pound cake, cherry blossom powder recipe, floral pound cake, Japanese cherry blossom dessert, sakura baking, sakura cake, sakura pound cake, spring dessert cake, tea cake loaf
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 340kcal
Cost $12 for entire recipe

Equipment

  • 9×5-inch loaf pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rubber spatula
  • Measuring cups and spoons
  • Whisk
  • Cooling rack

Ingredients

Pound Cake

  • 1 cup 226 g unsalted butter, softened
  • 1 ½ cups 300 g granulated sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional but recommended
  • 2 cups 250 g all-purpose flour
  • 1 tbsp cherry blossom powder sakura powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup whole milk or heavy cream
  • Optional: a few drops natural pink food coloring

Cherry Blossom Glaze (Optional)

  • 1 cup powdered sugar
  • 1–2 tbsp milk or cream
  • ½ tsp cherry blossom powder
  • Optional: pinch of salt

Instructions

  • Preheat oven to 325°F (165°C). Line and grease your loaf pan.
  • In a bowl, whisk together flour, cherry blossom powder, baking powder, and salt. Set aside.
  • Cream butter and sugar on medium speed for 3–4 minutes until very pale and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla and almond extract.
  • Add dry ingredients in two additions, alternating with milk, mixing just until combined.
  • (Optional) Add a drop or two of pink coloring for a soft blush tone.
  • Pour batter into pan and smooth the top.
  • Bake for 60–70 minutes, tenting loosely with foil if the top browns too quickly.
  • Cool in pan 15 minutes, then transfer to a wire rack.

Cherry Blossom Glaze

  • Whisk powdered sugar, cherry blossom powder, milk, and salt until smooth.
  • Drizzle over cooled cake.
  • Let set for 10–15 minutes before slicing.

Notes

  • Cherry blossom powder is potent. Start with 1 tablespoon for a balanced floral flavor. Adding more can introduce bitterness or a soapy note.
  • Use room-temperature ingredients (especially butter and eggs) to ensure a smooth, evenly mixed batter and a fine crumb.
  • Almond extract is optional but recommended—it enhances the natural sakura aroma without making the cake taste nutty.
  • Avoid overmixing once the flour is added; mix just until combined to keep the pound cake tender.
  • Tent with foil if needed. If the top begins browning too quickly, loosely cover during the last 15–20 minutes of baking.
  • Flavor improves overnight. This cake tastes even better the next day as the cherry blossom notes mellow and deepen.
  • For a stronger pink hue, use natural food coloring rather than extra sakura powder to preserve flavor balance.
  • Storage: Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freezing: Wrap unglazed cake tightly and freeze for up to 2 months; glaze after thawing for best texture.
  • Serving suggestion: Pair with green tea, matcha latte, or jasmine tea for a classic sakura-season pairing.