Lime and passionfruit syrup cake

Morning tea has never tasted so good! This scrumptious cake recipe comes alive with the zesty lime and passionfruit syrup that's spooned over the top as a sweet finishing touch

  • 10 mins preparation
  • 25 mins cooking
  • Serves 10
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This recipe first appeared in Woman's Day.
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  • 185 gram butter, softened
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 teaspoon lime zest, finely grated, plus extra to serve
  • 1 1/4 cup self-raising flour
  • 2 tablespoon water
Lime and passionfruit syrup
  • 1/2 cup caster sugar
  • juice of 4 limes
  • pulp of 4 passionfruit


  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper.
  • 2
    In a bowl, using an electric mixer, cream butter and sugar together until creamy.
  • 3
    Add eggs, one at a time, beating well after each addition. Mix in zest.
  • 4
    Lightly fold in flour with water until combined. Spoon mixture into pan, smoothing the top. Bake for 20-25 minutes until golden and cooked when tested. Cool in pan for 5 minutes.
  • 5
    For the syrup: Stir sugar and lime juice on low until sugar has dissolved. Boil, without stirring, until light golden and syrupy. Remove syrup from heat and stir through passionfruit pulp.
  • 6
    Spoon syrup over warm cake. Allow cake to cool. Sprinkle with zested lime rind to serve.


  • Don’t stir syrup once it’s boiled – it may crystallise.