LYCHEE BUTTER CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.
- Beat butter and sugar in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Add whole eggs and 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.
- Whisk flour, baking powder, and salt together in a bowl. Add half of the flour mixture to the butter mixture. Beat until flour is thoroughly mixed in before adding second half. Beat until batter is smooth, about 30 seconds. Gently fold in half of the lychees.
- Pour batter into the prepared pan. Spread remaining lychees evenly on top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. If edges brown too quickly, cover pan with aluminum foil. Place pan on a cooling rack to cool cake.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 39 g, Cholesterol 112.3 mg, Fat 19.1 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 11.5 g, Sodium 214.3 mg, Sugar 12.7 g
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RPB BLAKK
[email protected]I wouldn't recommend this recipe to a friend.
Shahin Mohammad
[email protected]Overall, I thought the cake was just okay. It wasn't bad, but it wasn't anything special either.
Analyn Aposaga
[email protected]The cake was a bit too sweet for my taste, but I think it would be perfect for someone who likes sweeter desserts.
Dawn Tatenda
[email protected]I found the lychee flavor to be a bit overpowering.
Barbie Zubair
[email protected]The cake was a bit too dense for my taste.
Justino Mata
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected.
Sonny
[email protected]The cake was a bit dry, but the lychee glaze helped to add some moisture.
chiel Managbanag
[email protected]This cake was a bit too sweet for my taste, but overall it was still a good cake.
Aneel Javaid
[email protected]I'm not a big fan of lychees, but I really enjoyed this cake. The lychee flavor was subtle and the cake was very moist.
Lee Swayze
[email protected]The lychee flavor is not overpowering, it's just the right amount.
Havoc Nation
[email protected]This cake is so moist and fluffy, it just melts in your mouth.
Yaritza Giron
[email protected]I love the combination of lychee and butter in this cake. It's so unique and delicious!
Rose Rehana
[email protected]The lychee glaze is the perfect finishing touch for this cake. It adds a bit of sweetness and tanginess that really brings out the flavor of the lychees.
Alex Sanchezcanela (Peroloco)
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can use fresh or canned lychees, depending on what I have on hand.
alam mahabob
[email protected]The lychee butter cake was a hit at my party! Everyone loved the unique flavor and the moist, fluffy texture. I'll definitely be making this again for future gatherings.
Sijon Mondol
[email protected]I followed the recipe to a T and the cake turned out beautifully. It was a bit more time-consuming than I expected, but it was worth the effort. The end result was a gorgeous and delicious cake that was perfect for a special occasion.
Dikah Manuel
[email protected]This lychee butter cake was an absolute delight! The delicate lychee flavor perfectly complemented the rich, buttery cake base. It was so moist and fluffy, and the lychee glaze added a touch of sweetness and tanginess that took it to the next level.