Lychee Butter Cake

This lychee butter cake is fragrant with canned lychees and a touch of rose water. It's a rich and undeniably unique choice for dessert.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 341 Calories

Ingredients

• 2 teaspoons baking powder
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup drained and halved canned lychees, divided
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 1.3333333730698 cups all-purpose flour
• 0.75 cup unsalted butter, softened
• 0.5 teaspoon rose water
• 3.5 tablespoons lychee syrup (from canned lychees)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.

Step 2

Pour batter into the prepared pan. Spread remaining lychees evenly on top of the batter.

Step 3

Beat butter and sugar in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Mix in eggs, then egg yolk, one at a time, beating well after each addition. Mix in lychee syrup and rose water until thoroughly combined, 2 to 3 minutes.

Step 4

Whisk flour, baking powder, and salt together in a bowl. Add 1/2 of the flour mixture to the butter mixture and mix until thoroughly combined. Mix in remaining flour until combined and batter is smooth. Gently fold in 1/2 of the lychees.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. If the edges brown too quickly, cover the pan with aluminum foil.

Step 6

Remove from the oven and place on a wire rack to cool.