Lychee Butter Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour and baking powder. Set aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined. Stir in the lychee juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Gently fold in the chopped lychees.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.