Description
This Passion Fruit and Lemon Drizzle Cake is a delightful twist on the classic lemon drizzle, featuring the vibrant, tropical flavors of passion fruit combined with zesty lemon. Moist and tender with a glossy passion fruit-infused syrup soaking through the crumb, this cake is topped with a passion fruit seed icing that adds texture and an extra burst of flavor. Perfect for serving as a light dessert or afternoon tea treat.
Ingredients
Units
Scale
Cake
- 1/2 cup (125 ml) unsalted butter, softened (or dairy-free buttery margarine for a dairy-free option)
- 1/2 cup (125 ml) cane sugar or regular granulated sugar
- 4 eggs
- 1 1/2 cups (375 ml) almond flour
- 1 cup (250 ml) cake flour
- Finely grated zest and juice of 3 lemons (total 1/2 cup/125 ml, zest and juice combined)
Syrup
- 1/2 cup (125 ml) passion fruit juice (seeds strained), or lemon juice, or a combination
- 1/4 cup (60 ml) cane sugar or regular granulated sugar
Icing
- 1/2 cup (125 ml) powdered sugar, sifted
- Seeds from 1 passion fruit (or 2 tbsp/30 ml lemon juice)
- Seeds from 1 passion fruit (optional for decoration)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, allowing two sides of the paper to overhang for easy removal of the cake.
- Make the Cake Batter: In the bowl of a stand mixer or large mixing bowl with a hand mixer, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold or mix in the almond flour, cake flour, and the combined lemon zest and juice on low speed just until incorporated.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 30 to 35 minutes, or until the cake is puffed, golden, and a toothpick inserted into the center comes out clean.
- Prepare the Syrup: While the cake bakes, combine the passion fruit or lemon juice with the sugar in a heatproof measuring cup. Microwave on high for 1 minute or until the sugar dissolves completely. Stir well and set aside.
- Syrup Soak: When the cake is removed from the oven, immediately poke holes all over the surface with a toothpick or skewer. Slowly pour the warm syrup over the cake while it is still hot or warm. Allow the cake to cool completely on a wire rack so it absorbs the syrup fully.
- Make the Icing: In a small bowl, mix the sifted powdered sugar with the passion fruit seeds. The mixture will initially be stiff but as you stir, the seeds release juice that softens the icing, giving a fragrant glaze.
- Assemble and Serve: Once the cake is cooled to room temperature, remove it from the pan and peel away the parchment paper. Place on a serving plate and pour the passion fruit seed icing generously over the top. Optionally, sprinkle extra passion fruit seeds for decoration.
- Storage Instructions: Store the cake in an airtight container at room temperature for up to two days or refrigerate for up to a week. For longer storage, freeze the cake after icing by placing it uncovered in the freezer until the icing hardens, then wrap tightly in plastic wrap and freeze for up to one month. Thaw before serving, unwrapped, to prevent the icing from sticking.
- Serving Suggestions: Serve the cake at room temperature on its own or accompany with whipped cream or a scoop of ice cream for an indulgent treat.
Notes
- This recipe is a refreshing variation of the classic lemon drizzle cake, enhanced by the tropical aroma and flavor of passion fruit.
- To make this cake dairy-free, substitute the butter with a dairy-free buttery margarine.
- The seeds in the icing add a natural texture and flavor, but can be omitted if preferred.
- Ensure to poke holes in the cake while still warm to allow the syrup to absorb fully for maximum moisture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
