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.