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Lychee Butter Cake
Lychee Butter Cake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a rich and unique lychee butter cake with fragrant canned lychees and a hint of rose water for a truly special dessert.
Ingredients:
  • 0.75 cup unsalted butter, softened
  • 0.5 cup white sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3.5 tablespoons lychee syrup (from canned lychees)
  • 0.5 teaspoon rose water
  • 1.3333333730698 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup drained and halved canned lychees, divided
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line an 8-inch square pan with parchment paper.
  • In a bowl, use an electric mixer to beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs and egg yolk one at a time, beating well after each addition. Stir in lychee syrup and rose water until thoroughly combined, about 2 to 3 minutes.
  • Combine flour, baking powder, and salt in a bowl. Gradually add half of the flour mixture to the butter mixture, mixing well. Fold in the rest of the flour until batter is smooth. Gently stir in half of the lychees.
  • Spread the batter in the prepared pan and top with the remaining lychees for a delicious finish.
  • Bake in the oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. If edges brown too quickly, cover with aluminum foil.
  • Transfer the dish from the oven to a wire rack to cool.

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