Description
This Passion Fruit and Lemon Drizzle Cake is a delightful twist on the classic lemon drizzle, infused with the bright, tropical flavors of passion fruit. Moist and tender, this loaf cake combines almond and cake flours with zesty lemon and passion fruit juice, finished with a vibrant passion fruit icing that enhances its fresh, citrusy aroma. Perfect for serving as a refreshing dessert or afternoon treat.
Ingredients
Units
Scale
Cake Ingredients
- 1/2 cup (125 ml) unsalted butter, softened (see Make it Dairy Free note)
- 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 combined zest and juice)
Syrup Ingredients
- 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 Ingredients
- 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 topping)
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 to overhang for easy removal of the cake.
- Mix cake batter: In a stand mixer bowl or a large mixing bowl if using 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. Fold in the almond flour, cake flour, and lemon zest and juice, mixing on low speed just until combined.
- Bake the cake: Pour the batter into the prepared loaf pan and bake for 30 to 35 minutes, or until the cake is puffed, golden, and a toothpick inserted in the centre comes out clean.
- Prepare syrup: While the cake bakes, combine the passion fruit or lemon juice with sugar in a heatproof measuring cup. Microwave for 1 minute, then stir to fully dissolve the sugar. Set aside.
- Syrup soak: Once the cake is baked, immediately poke it all over with a toothpick or skewer. Slowly pour the warm syrup over the cake while it is still hot or warm to allow it to absorb fully. Let the cake cool completely on a wire rack.
- Make the icing: In a small bowl, stir together powdered sugar and passion fruit seeds. The mixture will start stiff but will soften as the seeds release their juice.
- Finish the cake: When the cake is completely cooled, carefully unmold and peel off the parchment paper. Place the cake on a serving plate and pour the passion fruit icing over the top. Optionally, garnish with additional passion fruit seeds.
Notes
- This reinvented version of the classic Lemon Drizzle Cake is infused with the intoxicating aroma and flavor of passion fruits to produce a memorable treat.
- To make it dairy-free, substitute the butter with a dairy-free buttery margarine.
- The cake keeps well in an airtight container at room temperature for up to two days or refrigerated for up to a week.
- You can freeze the cake for up to 1 month by pouring the icing over the cake before freezing and wrapping after the icing hardens.
- Serve the cake at room temperature, optionally adding whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 23g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
