Name: Lychee Butter Cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Unsalted butter, softened - ¾ cup; White sugar - ½ cup; Eggs, at room temperature - 2 large; Egg yolk, at room temperature - 1 large; Lychee syrup (from canned lychees) - 3 ½ tablespoons; Rose water - ½ teaspoon; All-purpose flour - 1 ⅓ cups; Baking powder - 2 teaspoons; Salt - ¼ teaspoon; Drained and halved canned lychees, divided - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lychee Butter Cake

1. Unsalted butter, softened - ¾ cup

2. White sugar - ½ cup

3. Eggs, at room temperature - 2 large

4. Egg yolk, at room temperature - 1 large

5. Lychee syrup (from canned lychees) - 3 ½ tablespoons

6. Rose water - ½ teaspoon

7. All-purpose flour - 1 ⅓ cups

8. Baking powder - 2 teaspoons

9. Salt - ¼ teaspoon

10. Drained and halved canned lychees, divided - 1 cup

How to cook deliciously - Lychee Butter Cake

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

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