Pound cake mold: 6 inch (15 * 9 * 6cm) avocado should be cooked, otherwise it is not easy to beat into mud
Pound cake: The butter is softened to the point where it can be easily pressed (in winter, it can be softened by heating in a microwave oven, every 5 seconds, be sure to use a small fire, and the fire will spatter it out). Add 1/2 fine sugar, send butter at high speed for 1 minute, then add the remaining fine sugar, and send it at high speed for 1 minute.
Add 1/2 egg liquid and send it at high speed for 1 minute.
Add the remaining egg liquid
Send it at high speed for 2 minutes, pay attention to scraping the butter on the bowl wall and whipping evenly
Remove the avocado pulp (in the specific method video)
Avocado broken into mud
The avocado puree is poured into the butter, and the high speed is sent for 1 minute. The butter is light and fluffy. It is very important that the pound cake is buttered. It must be sent in place.
Mix the baking powder, salt and low-gluten flour evenly
Sift through the butter and mix it until there is no dry powder.
Put 6-inch pound cake mold on the baking paper to prevent sticking (or apply a layer of butter in the mold, then sprinkle a layer of flour, shake off the excess flour to prevent sticking), pour the batter into the mold, and apply it to the concave. Convex shape
Put in a preheated 175 degree oven, middle layer, 40-45 minutes, (insert the bamboo stick in the cake, the bamboo stick is clean, it means it is baked). After baking, it is cooled for 15 minutes and then demoulded; after cooling completely Wrap in plastic wrap or fresh-keeping bag, refrigerate in the refrigerator overnight
Lemon icing: Pour the lemon juice into the powdered sugar, mix well and spread on the surface of the pound cake.
Decorated with pistachio