I made this cake weeks ago to bring to a friend’s house over Chinese New Year. For a while I wasn’t sure if I was gonna share the recipe, but I revisited it the other day as my dad’s quite a fan. Also, as I’m going through my Passionfruit Period, I have quite a store of the fruit in my house I needed to use up. I think this may be the last passionfruit recipe I share for a while (or maybe not).
This cake is soft and light, with a sweet and slightly tangy passionfruit glaze on top to give it a twist. Perfect for afternoon tea with a bitter black tea or coffee. It’s also a super easy recipe to whip up at the last minute for a friend’s do. I don’t remember where I got this recipe, but have had this in my book for ages now… if anyone knows it’s origin, please leave a comment and I’ll edit it in. Thanks!
Lemon Cake
- 125g butter, room temperature
- 220g caster sugar
- 2 large eggs
- 250g natural yoghurt
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 300g all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Preheat the oven to 180°C and grease and line an 8″ round baking tin with butter and baking paper and set aside
- In the large mixing bowl of your mixer, cream and butter and sugar until incorporated. Add the eggs one at a time, beating well after each addition
- Then in one go, dump in the remaining ingredients and beat until well mixed, but take care not to overbeat the batter as this will result in a dense cake
- Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer inserted into the cake at an angle comes out clean
- Remove the cake from the oven and let it cool in the tin for 10 minutes before taking it out and letting it cool completely on a wire rack
Passionfruit syrup
- 2/3 cup passionfruit pulp
- 2/3 cup caster sugar
- 1 cup water
- Place all the ingredients for the syrup in a heavy bottomed saucepan over a medium heat and stir until the sugar dissolves. When the mixture comes to a boil, lower the heat and let the mixture reduce to a thick syrup
- Drizzle the syrup over the cake with a spoon, tease it around the top of the cake to fall gently off the sides and trickle down til it almost touches the cake plate
Ellebug 