Lychee butter cake Recipe

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Simple, yet rich and fragrant butter cake with exotic lychees and a dash of rose water.

Prep time:
Cook time:
Servings: 8 servings


Cost per serving $0.46 view details
  • 165 g unsalted butter, softened
  • 120 g sugar
  • 2 eggs, at room temperature
  • 1 yolk
  • 3 ½ tbs lychee syrup (from canned lychees)
  • ½ tsp rose water
  • 175 g flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 250 g lychees from 1 tin can, well drained, each lychee cut in half


In a mixing bowl, beat butter with sugar for 3 minutes until pale and fluffy.
Add in whole eggs and egg yolk one by one; beat on medium speed until each egg is combined before adding the next. Add in the lychee syrup and beat until combined.
Sift flour into a large bowl, add baking powder and salt and use a whisk to combine the ingredients. Add the flour mixture in two batches to the butter and eggs mixture. Beat until the first batch of flour is absorbed before adding the second batch. Beat for a further 30 seconds to ensure batter is smooth and well mixed (do not overmix or cake will be tough).
Fold half of the sliced lychees into cake batter and ensure lychees are evenly distributed.
Pour into the 20 cm square pan lined with parchment paper and level top with a spatula. Spread the remaining lychees evenly on the top of cake batter.
Bake at 180° C for 40-45 minutes. Top of cake may brown faster than it is being cooked. If this happens, use a piece of aluminum foil to cover the top of the square pan. To test for doneness, insert a toothpick or wooden skewer. It should come out clean. If not, return to oven to bake until done.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 90g
Recipe makes 8 servings
Calories 319  
Calories from Fat 163 51%
Total Fat 18.55g 23%
Saturated Fat 11.15g 45%
Trans Fat 0.0g  
Cholesterol 111mg 37%
Sodium 406mg 17%
Potassium 77mg 2%
Total Carbs 34.94g 9%
Dietary Fiber 0.8g 3%
Sugars 18.01g 12%
Protein 4.23g 7%
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