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.
Have you tasted passion fruit? They’re often sold individually and, because their flavor is powerful, a small amount goes a long way. Their fragrant, floral aroma greets you as soon as you cut one open, while the juicy seeds deliver a bright, tangy contrast. That interplay between perfume-like sweetness and sharp acidity is what makes passion fruit so compelling.
Passion fruit pairs beautifully with citrus — if you enjoy lemons or grapefruit, you’ll likely love passion fruit. It brings brightness and acidity that balance rich or very sweet ingredients like chocolate, cream, or butter. Recently I found ripe passion fruits at a great price and decided to use them to reimagine a long-time favorite: a Lemon Drizzle Cake.
Lemon Drizzle Cake is a beloved British tea cake: a simple sponge that’s doused with lemon syrup right after baking so it soaks into the crumb, giving a moist, flavorful loaf with a distinct lemon tang. The ideal version is not overly sweet but delivers clean, sunny citrus notes — a slice of sunshine on your plate.
For this Passion Fruit and Lemon Drizzle Cake I replace the lemon juice in the syrup with strained passion fruit juice and fold passion fruit seeds into the icing. The syrup adds another layer of passion fruit flavor, but even if you only use the seeds in the icing you’ll still taste plenty of passion fruit. A couple of fruits are enough to make a loaf that guests will remember.
This cake is lovely with a hot cup of Earl Grey, but it’s versatile enough for brunch, dessert with whipped cream or ice cream, or as a homemade gift for someone who loves baked treats.
Passion Fruit and Lemon Drizzle Cake
Ingredients
For the cake
- ½ cup (125 ml) unsalted butter, softened (see Make it Dairy Free note)
- ½ cup (125 ml) cane sugar or regular granulated sugar
- 4 eggs
- 1½ cups (375 ml) almond flour
- 1 cup (250 ml) cake flour
- Finely grated zest and juice of 3 lemons (about ½ cup / 125 ml combined)
For the syrup
- ½ cup (125 ml) passion fruit juice, strained (or lemon juice, or a combination)
- ¼ cup (60 ml) cane sugar or regular granulated sugar
For the passion fruit icing
- ½ cup (125 ml) powdered sugar, sifted
- Seeds from 1 passion fruit (or 2 tbsp / 30 ml lemon juice)
To garnish
- Seeds from 1 passion fruit (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, leaving two sides overhanging for easy removal.
- For the cake: In a stand mixer bowl or a large bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the almond and cake flours, then fold in the lemon zest and juice. Mix briefly on low speed just to combine.
- Transfer the batter to the prepared loaf pan and bake for 30–35 minutes, or until the cake is puffed, golden, and a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the syrup: combine the passion fruit or lemon juice and sugar in a heatproof measuring cup and warm until the sugar dissolves. Stir and set aside.
- When the cake is out of the oven, poke the top all over with a toothpick or skewer. While still warm, slowly pour the syrup over the cake so it soaks in. Let the loaf cool completely on a wire rack; it will absorb the syrup as it cools.
- For the icing: In a small bowl, combine the sifted powdered sugar and the passion fruit seeds. At first the icing will seem stiff, but as you stir the seeds release juice and soften the glaze.
- When the cake reaches room temperature, unmold it, remove the parchment, and place the loaf on a serving plate. Pour the passion fruit icing over the cake and, if desired, sprinkle additional passion fruit seeds on top.
- Storage: Store the cake in an airtight container at room temperature for up to two days, or refrigerate for up to a week. To freeze, pour the icing over the cake and place it in the freezer uncovered until the icing is firm. Wrap the frozen cake in plastic wrap and return it to the freezer for up to one month. Unwrap before thawing to prevent the icing sticking to the plastic.
- Serving: Serve the cake at room temperature, plain or with a dollop of whipped cream or a scoop of ice cream.
- Make it dairy free: Substitute a dairy-free buttery margarine for the butter.
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