Lychee Butter Cake

Ingredients

• 1 14oz can lychees (about 1 cup lychees, reserve the liquid)
• 2 cups (240g) flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (160g) Maven Butter (unsalted), room temperature
• 3/4 cup (160g) sugar
• 2 eggs
• 2 teaspoons vanilla extract
• Baker's Delite Whipping Cream Paste, prepared

Procedure

1. Preheat the oven to 350F. Grease an 8x8 baking pan
2. Drain the lychees and cut into small pieces; set aside
3. Sift the flour, baking powder, and salt into a bowl and set aside.
4. In a stand mixer, cream the butter and sugar together on medium speed for several minutes until light and fluffy. 
5. Add the eggs, one at a time, and then the vanilla. Mix to combine. 
6. Add in about 4-6 tablespoons of the reserved lychee liquid slowly. Mix between additions to fully incporate before adding more.
7. Toss the lychee pieces in the flour mixture to coat. (This will help keep them from sinking to the bottom fo the batter.)
8. Add the flour and lychee mixture to the batter and mix to combine.
9. Pour batter ito the prepared pan. Bake for 30-45 minutes, until a tester inserted in the center comes out clean. Cool onto a wire rack before serving.
10. Top with prepared Baker's Delite Whipping Cream Paste and desired garnish.