Lychee Butter Cake Recipe

Name: Lychee Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, softened; 1/2 cup white sugar; 2 eggs, at room temperature; 1 egg yolk; 3 1/2 tablespoons lychee syrup (from canned lychees); 1/2 teaspoon rose water; 1 1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup drained and halved canned lychees, divided

Servings: persons

1
Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.
2
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.
3
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.
4
Pour batter into the prepared pan. Spread remaining lychees evenly on top of the batter.
5
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.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup unsalted butter, softened, 1/2 cup white sugar, 2 eggs, at room temperature, 1 egg yolk, and more.

Yes, Lychee Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lychee Butter Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions