Green Juice Pound Cake

Green Juice Pound Cake

1. First cut 100 grams of butter into small pieces and put them in a basin to soften at room temperature

2. After softening the butter, add 95 grams of fine sugar

3. Beat with an electric whisk at medium speed until fluffy and slightly whitish

4. Then add the egg liquid 4 times to the bowl of whipped butter

5. Use an electric whisk to beat evenly at medium speed, and add the next egg mixture after mixing evenly.

6. Then sift the baking powder, low-gluten flour, and green juice powder into a bowl of butter

7. Use a spatula to mix evenly

8. Pour the mixed cake batter into the pound cake mold

9. The oven is preheated to 140 degrees, and the upper and lower pipe heating mode.

10. Preheat well, put it into the oven, count the second layer from top to bottom, 140 degrees upper and lower tube heating mode, bake for 53 minutes

11. After the baked pound cake is cooled to the residual temperature, it is packed in a fresh-keeping bag and sent to the refrigerator for three days to return to the oil. The taste will be better.

Tips:

The baked cake can also be brushed with sugar water on the surface to make it more moisturized.