Description
A delightful twist on the classic Lemon Drizzle Cake, infused with the fragrant and tangy flavors of passion fruit and lemon. This moist, tender loaf cake is topped with a luscious passion fruit icing, creating a perfect balance of sweet and citrusy notes. Ideal for teatime or as a refreshing dessert.
Ingredients
Units
Scale
Cake
- 1/2 cup (125 ml) unsalted butter, softened (or dairy-free buttery margarine)
- 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 (combined total 1/2 cup / 125 ml)
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)
- Additional passion fruit seeds for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, leaving two sides overhanging to easily unmold the cake later.
- Make the Cake Batter: In a stand mixer bowl or large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually incorporate the almond flour, cake flour, lemon zest, and lemon juice, mixing on low speed just until combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 30 to 35 minutes until the cake is puffed, golden, and a toothpick inserted into the center comes out clean.
- Prepare the Syrup: While the cake bakes, mix passion fruit or lemon juice with sugar in a heatproof measuring cup. Microwave on high for 1 minute to dissolve the sugar fully. Stir well and set aside.
- Apply Syrup to Cake: When the cake is out of the oven, immediately poke holes all over its surface using a toothpick or skewer. Slowly pour the warm syrup over the hot cake to allow full absorption. Let the cake cool completely on a wire rack.
- Make the Icing: In a small bowl, combine powdered sugar and passion fruit seeds. Initially stiff, the seeds will release juice as you stir, softening the icing.
- Finish and Serve: Once the cake has cooled, carefully unmold by lifting the parchment paper. Place the cake on a serving plate and drizzle the passion fruit icing evenly on top. Garnish with extra passion fruit seeds if desired. Serve at room temperature, optionally accompanied by whipped cream or ice cream.
- Storage Instructions: Store in an airtight container at room temperature for up to two days or refrigerate for up to one week. For freezing, pour icing over the cake, freeze uncovered until icing hardens, then wrap in plastic wrap and store in the freezer for up to one month. Thaw before serving.
Notes
- This passion fruit and lemon drizzle cake is a fresh and aromatic variation of the classic lemon drizzle, adding tropical flair.
- Use dairy-free buttery margarine instead of butter to make this recipe dairy-free.
- Poking holes and pouring syrup while the cake is hot ensures maximum moisture and flavor infusion.
- Straining passion fruit juice removes seeds to prevent texture issues in the syrup, while whole seeds are added to the icing for a burst of flavor and visual appeal.
- Serve with whipped cream or ice cream for an extra indulgent treat.
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 280
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
